Sausage, Apples, and Onions over Orzo Pasta

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Recipe Intro From cynthiajordan

Elevate your dinner with this mouthwatering Sausage, Apples, and Onions dish, blending savory sausage with sweet apples in a hearty meal ready in under an hour. Perfect for busy weeknights, this recipe combines simple ingredients to create a comforting, flavorful dish that will quickly become a family favorite.

Recipe Description

This recipe is inspired by something my high school boyfriend's mom used to make for dinner- she would slice up Hillshire Farm andouille sausage, and add apple sauce and onions to a pan and cook it down and serve it over rice. I spent a lot of time experimenting with this dish in my twenties using Italian sausage, adding in fresh apples, and trying different combinations of cooking liquid, such as beer and chicken stock (both work!). Here, I've opted to use orzo, but since this dish is versatile, serve it over rice or your favorite type of pasta. You can also play with the herbs, adding fresh sage would make this taste (and smell) like something you would quasi-eat during Thanksgiving. With just a few ingredients and simple preparation, this recipe is a quick and easy way to add some variety to your dinner routine.

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  • Sausage Apples and Onions Ingredients
  • Test Kitchen Notes
  • FAQs
  • Recipe Card

Sausage Apples and Onions Ingredients

Everything you need to make sausage, apples, and onions over orzo pasta.

  • Orzo Pasta: This small, rice-shaped pasta soaks up flavors beautifully. If unavailable, substitute with rice or a small pasta like acini di pepe or couscous.

    Hot Italian Sausage: Spicy sausage adds a flavorful kick that pairs well with the apples’ sweetness. Sweet Italian sausage or chicken sausage can be used for a milder taste.

    Fuji Apples: Known for their crisp texture and balanced sweetness, Fuji apples hold up well in cooking. Honeycrisp or Gala apples are also good alternatives.

Test Kitchen Notes

  • Browning the Sausage: Ensure the sausage is well-browned to develop a rich flavor. The caramelized bits on the pot's bottom will add depth when deglazed with chicken stock.

    Cooking the Apples and Onions: Allow apples and onions to caramelize slowly for enhanced sweetness, which balances the sausage's spiciness.

    Deglazing the Pan: Use chicken stock to lift the flavorful bits from the bottom of the pot and incorporate them into the sauce for added richness.

    Serving Suggestions: This dish is delicious on its own but can be complemented with buttered garlic bread or a simple side salad.

FAQs

What type of sausage works best with apples?

Can I use a different type of apple?

What other dishes pair well with orzo pasta?

Prep time 15mins
Cook time 45mins
Serves or Makes: 4

Recipe Card

ingredients

  • 2 cups orzo pasta or rice, cooked according to the package directions
  • 2 tablespoons neutral oil
  • 1 pound hot Italian sausage
  • 2 tablespoons unsalted butter
  • 2 large Fuji apples, cored and cut into ½ inch dice
  • 2 large onions, sliced into ¼ inch thick half moons
  • Kosher salt and black pepper, to taste
  • 3 garlic cloves, minced
  • 1 tablespoon fresh thyme
  • 1 cup chicken stock (or vegetable stock)
  • 1 cup unsweetened apple sauce
  • Freshly grated Parmigiano Reggiano, for serving
  • Fresh parsley, chopped for garnish
  • Garlic bread, for serving (optional)

Method

  • Step 1

    In a large pot or dutch oven, heat oil over medium heat. Add in sausage and crumble using the back of a wooden spoon to break into small pieces. Cook sausage until completely browned and no longer pink, about 8 minutes.

  • Step 2

    Leaving about 1 tablespoon of fat in the pot, transfer the sausage to a strainer set over a bowl to drain off any excess fat. Set aside.

  • Step 3

    In the same pot melt the butter over medium heat. Add in the apples and onions. Season with salt and pepper. Cook down, stirring occasionally for 30 minutes until softened and slightly browned. Stir in the garlic and thyme and cook 1 to 2 more minutes.

  • Step 4

    Meanwhile, boil orzo (or rice) in salted water according to package directions, about 8 minutes. Drain and keep covered until ready to serve.

  • Step 5

    Return the drained sausage back to the pot and stir together. Stir in the stock to deglaze the pan, followed by the apple sauce. Stir occasionally and let simmer for 10 minutes until sauce has reduced and thickened, season to taste. Remove from heat.

  • Step 6

    Serve over warm orzo topped with grated parmesan cheese, parsley, and buttered garlic bread if desired.