Sausage Apples and Onions
Recipe Intro From cynthiajordan

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.


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


  • 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
  • 1 cup unsweetened apple sauce
  • Freshly grated Parmigiano Reggiano, for serving
  • Fresh parsley, chopped for garnish
  • Garlic bread, for serving (optional)


  • 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.