It’d be a sin not to highlight the incredibly crisp and juicy apples we have coming into season in the fall. This German-style dish brings cider-like sweetness together with salty, rich sausage.
What You Get:
Apple-fennel pork sausage (Note: your sausage may arrive frozen! Thaw overnight in the refrigerator, or for same-day use, place the sealed package in a bowl of cool water and change out the water every 15 or 20 minutes until the links are thawed, usually in about an hour.)
KaleWhat You'll Need:
Apple cider vinegar (or any other vinegar you might have)
Whole grain mustard (optional)Step 1:
Preheat oven to 475°F, and line a sheet pan with foil.Step 2:
Slice the apple into wedges, being careful to cut around the core. Peel and halve the onion, then thinly slice each half.Step 3:
Arrange the sausages, apples, and onions on the sheet pan. Drizzle olive oil over the pan, sprinkle with salt, and toss to coat. Bake for about 15 minutes, or until the sausage is cooked through and firm, and the onions and apples have softened.Step 4:
While the sausage and apples are roasting, remove the leaves from the ribs of the kale, and chop the leaves into bite-sized pieces. Transfer to a large bowl, and toss with a splash of olive oil, a few dashes of vinegar, and a pinch of salt, then let sit.Step 5:
Once the sausage and vegetables are done, add the roasted onions and apples to the bowl with the kale. Toss the salad, and taste. Adjust seasoning if needed. Serve the salad alongside the warm sausages, with some whole grain mustard if you’d like!
Note: your sausages will arrive frozen! Thaw overnight in the refrigerator, or for same-day use, place the sealed package in a bowl of cool water and change out the water every 15 or 20 minutes until the sausages are thawed, usually in about an hour.