Best 3 Baked Sausages With Leeks Apples And Cider Recipes

Indulge in a symphony of flavors with our irresistible Baked Sausages with Leeks, Apples, and Cider. This delightful dish tantalizes your taste buds with a harmonious blend of savory sausages, tender leeks, sweet apples, and a touch of tangy cider. With two delectable variations, you can choose your perfect flavor journey.

In the first recipe, succulent chicken sausages are nestled amidst a medley of leeks, apples, and crisp kale, all enveloped in a luscious cider sauce. The chicken sausages lend a lean and flavorful base, while the leeks add a subtle oniony sweetness. Apples introduce a touch of natural sweetness and a delightful crunch, while the kale contributes a hearty texture and essential nutrients. The cider sauce brings it all together, infusing the dish with a hint of acidity and a rich, complex flavor.

The second recipe takes a vegetarian route, showcasing the versatility of this dish. Meatless sausages, crafted from a blend of hearty lentils and vegetables, take center stage. Accompanied by leeks, apples, and a medley of mushrooms, this vegetarian rendition is a symphony of textures and flavors. The meatless sausages provide a satisfying bite, while the leeks, apples, and mushrooms add a delightful mix of sweetness and umami. A creamy cider sauce envelops all the ingredients, creating a luscious and comforting dish.

These baked sausage recipes are not only delicious but also incredibly versatile. Serve them as a hearty main course with a side of mashed potatoes or roasted vegetables. Alternatively, enjoy them as a flavorful addition to your next brunch or lunch spread. With their ease of preparation and irresistible taste, these recipes are sure to become a staple in your culinary repertoire.

Let's cook with our recipes!

BAKED SAUSAGES WITH LEEKS, APPLES AND CIDER

Baked Sausages With Leeks, Apples and Cider image

This is a wonderfully warming dish. Because it's a quick midweek dish, throw it in the oven without browning the sausages first.

Provided by English_Rose

Categories Pork

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

3 leeks, washed and cut into 1in lengths
2 apples, cored and cut into wedges
8 pork and herb sausages
3 tablespoons olive oil
1 ounce butter
1 cup cider
2 tablespoons coarse grain mustard

Steps:

Preheat the oven to 375°F
Put the leeks and apples into a roasting tin that will hold the sausages in a single layer. Put the sausages on top of the leeks and apples and drizzle over the oil.
Season and toss together. Dot with the butter and pour over the cider. Bake for 50 minutes to 1 hour.
About 15 minutes before it's ready, spread the mustard over the sausages and return to the oven.
Serve the sausages and leeks with extra pan juices spooned over and mash or rosemary roasted potatoes.

SAUSAGES WITH APPLES AND ONIONS

Sausages With Apples and Onions image

There are lots of kinds of wurst, or sausage: bratwurst, bockwurst, knackwurst, weisswurst (similar to the French boudin blanc). Bratwurst is popular the United States, and there are some new high-quality packaged supermarket brands now available, or look for other types from a butcher shop. But let's face it: Nearly any kind of sausage will taste great paired with caramelized onions and apples fried in butter.

Provided by David Tanis

Categories dinner, weekday, sausages, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

4 tablespoons unsalted butter
3 large yellow onions, cut in 1/4-inch half-moons (about 4 cups)
Salt and pepper
1 bay leaf
2 cloves
3 allspice berries
1/2 teaspoon caraway seeds
1 thyme sprig
4 large tart apples, peeled and cut into 1/2-inch slices (about 4 cups)
8 bratwurst or other sausages, about 3 to 4 ounces each
Parsley sprigs, for garnish (optional)

Steps:

Put 2 tablespoons butter in a large cast-iron skillet or wide, heavy-bottomed pot over medium-high heat. Add onions, season generously with salt and pepper and stir to coat with butter. Add bay leaf, cloves, allspice, caraway and thyme. Cook, stirring frequently, until soft and nicely browned, about 10 minutes. Reduce heat as necessary to keep onions from browning too quickly.
Remove onions from pan and arrange on a platter. Put 2 more tablespoons butter in pan, and add apples. Raise heat to medium-high and brown apples on both sides, using a spatula to turn them, 2 to 3 minutes per side. Remove apples and arrange them on top of onions. Keep platter warm in a low oven.
Keep stovetop heat at medium and place sausages in pan in one layer. Prick each sausage in several places with the tip of a sharp paring knife or toothpick.
Let sausages brown slowly on one side (check their progress by turning them over with a fork or tongs) for 6 to 8 minutes. Lower the temperature if they're browning too quickly.
Turn sausages over, and add 1/2 cup water to the pan. Let water evaporate completely, then continue to let sausages brown slowly for about 5 more minutes. (Cooking sausages at too high a temperature will cause them to burst; err on the cooler side.)
To serve, place cooked sausages in the center of the onion-apple mixture on platter. Garnish with parsley, if desired.

Nutrition Facts : @context http, Calories 625, UnsaturatedFat 25 grams, Carbohydrate 31 grams, Fat 47 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 18 grams, Sodium 1126 milligrams, Sugar 16 grams, TransFat 0 grams

SHEET-PAN SAUSAGES WITH CARAMELIZED SHALLOTS AND APPLES

Sheet-Pan Sausages With Caramelized Shallots and Apples image

In this rustic sheet-pan dinner, apples and shallots roast slowly alongside pork sausage, becoming fragrant and caramelized in the process. A quick toss with whole-grain mustard and apple cider vinegar adds a savory edge, making the apple and shallot mixture almost reminiscent of chutney. This recipe works equally well with both sweet and hot pork sausage, as well as any crisp apples, though a mix of red and green apples looks particularly nice. Serve with French green lentils and a green salad, with plenty of Dijon mustard on the side.

Provided by Lidey Heuck

Categories dinner, easy, weekday, sausages, main course

Time 50m

Yield 4 servings

Number Of Ingredients 9

Ingredients

6 shallots, trimmed on both ends and peeled (about 6 ounces)
2 crisp apples (preferably one tart, like Granny Smith, and one sweet, like Fuji)
1 tablespoon olive oil, plus more as needed
Kosher salt and black pepper
1 pound sweet or hot Italian sausages
3 fresh rosemary sprigs
1 teaspoon whole-grain mustard
1 to 2 teaspoons apple cider vinegar, to taste
Chopped fresh parsley, for serving (optional)

Steps:

Heat the oven to 425 degrees. Cut the shallots lengthwise into 1/2-inch-thick wedges. Core the apples and cut into 1/2-inch-thick wedges. Place the shallots and apples on a sheet pan, drizzle with the 1 tablespoon olive oil, sprinkle with salt and pepper, and toss to coat. Roast the mixture for 10 to 15 minutes, until the shallots are just starting to brown at the edges.
Meanwhile, place the sausages on a plate. Using a fork, prick a few holes in each sausage. Drizzle the sausages with olive oil and toss to coat.
Add the rosemary and mustard to the pan with the apples and shallots, and toss, spreading everything out into one even layer. Arrange the sausages on the pan, evenly distributed, and roast for 25 to 30 minutes, flipping the sausages and tossing the apples and shallots with the juices released from the sausages halfway through, until the sausages are browned and cooked to 160 degrees and the shallots are tender and caramelized.
Transfer the sausages to a serving platter and discard the rosemary sprigs. Pour the vinegar over the apples and shallots, and toss well, scraping up any browned bits from the pan. Transfer to the serving platter with the sausages, sprinkle with parsley, if using, and serve immediately.

Tips:

Sausages: Choose good quality sausages for the best flavor. Look for sausages made with fresh, natural ingredients and avoid those with fillers or preservatives.
Leeks: Trim the leeks well before using. Cut off the root end and the dark green leafy tops. Slice the leeks thinly, rinsing them thoroughly to remove any dirt or grit.
Apples: Use a firm, tart apple for this recipe. Granny Smith apples are a good choice.
Cider: Use a good quality apple cider for the best flavor. Avoid using cider that is too sweet or has added flavorings.
Baking: Bake the sausages and vegetables until they are tender and the sausages are cooked through. The internal temperature of the sausages should reach 165°F (74°C).

Conclusion:

Baked sausages with leeks, apples, and cider is a delicious and easy one-pot meal. It's perfect for a busy weeknight dinner or a casual weekend lunch. Feel free to experiment with different types of sausages, vegetables, and fruits in this recipe. For example, you could try using chicken sausages, carrots, and pears. This recipe is also a great way to use up leftover sausages. Simply slice the sausages and add them to the dish along with the other ingredients.