Kielbasa Apple Skillet

Thawed a whole package of kielbasa from Costco so that I could slice some up for a little get together with two friends. Needless to say, I di not use the whole package. What to do, Pinterest? Voila…luckily I had some wonderful Granny Smith apples in the crisper. Alas, no apple butter, but I did have some mango chutney to use in its place. The dish was awesome and easy. Oh yeah…this was not turkey kielbasa…LOL

Kielbasa Apple Skillet

Ingredients

  • 14-16 ounces low-fat turkey kielbasa sausage OR pork
  • 1 large sweet onion, peeled and sliced
  • 2 large Fuji apples, sliced into thin wedges
  • 1-2 sprigs fresh rosemary
  • 1 tablespoon butter or coconut oil, optional
  • 1/2 cup Musselman’s Apple Butter OR chutney
  • 2 tablespoons Musselman’s Apple Cider Vinegar
  • Salt and pepper

Instructions

Preheat a large skillet to medium heat. Add the butter or oil. (If using a good nonstick skillet, no butter is needed.) Slice the onion and apples. Then cut the kielbasa into 1/2 inch rounds. Remove the rosemary leaves from the stems and roughly chop.

Once the skillet is hot, sear the kielbasa pieces for 2-4 minutes, until brown on both sides. Remove from the skillet and set aside.

Next add the onions to the skillet. Sear for 2 minutes to soften, then add the apples and rosemary. Allow the apples and onions the cook until soft and brown, but not mushy. Stir gently as to not smash the apples, about 5-7 minutes. Salt and pepper liberally.

Add the sausage back to the skillet, along with the Musselman’s Apple Butter, apple cider vinegar, and 1/2 cup water. Simmer and stir to thicken the sauce for 2-3 minutes. Taste, then salt and pepper as needed. Serve warm.

Pan Roasted Pork with Rosemary Applesauce

Michael Dixon Smith is a Canadian chef and writer, host of The Inn Chef, Chef at Home, Chef at Large, Chef Michael’s Kitchen, Chef Abroad, and Chopped: Canada (all of which have appeared on the Canadian Food Network). Some of Michael’s recipes have been used by me for many years. One of his best is the French Onion Soup which was posted on this site in January 2012. For more of his great recipes, follow the link below.

http://chefmichaelsmith.com/

And now here is today’s great fall recipe!

Pan Roasted Pork with Rosemary Applesauce
Ingredients
for the applesauce:
1/4 cup olive oil
4 onions, peeled and thinly sliced
4 of your favourite apples, cored and cut into chunks (I used Granny Smith)
1/4 cup apple cider vinegar
1 tablespoon fresh rosemary
a sprinkle or two sea salt and freshly ground pepper
For the pan-roasted pork chops
4 thick centre-loin pork chops
2 tablespoons Butter
1 tablespoon any vegetable oil
a sprinkle or two sea salt and freshly ground pepper
Procedure
For the applesauce, heat the oil in a small saucepan. Add the onions and patiently cook them, stirring occasionally until they are caramelized and turn golden brown. Add the apple chunks, apple cider vinegar, rosemary and salt and pepper. Stir well. Simmer until the apples are very soft. Serve warm, or refrigerate and serve chilled.The applesauce will keep for several days.
For the pork chops, preheat a large sauté pan over medium-high heat. Splash in the oil and toss the butter into the centre of the oil. This will help keep the butter from burning. Pause until the butter begins to brown.
Meanwhile, pat the chops dry using paper towels, then season them with salt and pepper and carefully place them into the hot pan. Sear for 2 minutes or so on each side. Reduce heat to medium-low, cover and cook for another 10 minutes.

Serve with the warmed applesauce.

Oat Bars with Banana and Applesauce

Oat Bars with Banana and Applesauce

 3 mashed bananas

1/3 cup applesauce (or mash a slightly cooked peeled apple in the with the bananas)

3 Tablespoons almond butter

2 cups oats

¼ cup almond milk

½ cup dried cranberries (experiment with other dried fruits, i.e. figs, blueberries, etc.)

1 teaspoon vanilla

1 teaspoon cinnamon

What the heck, add a few sliced almonds to the top before baking?

Go for it…add some coconut, too!

Bake 15 to 20 minutes at 350 degrees F.

Let cool and slice.

Would also make a great dessert if you slightly heated the bars and then served with a scoop of vanilla ice cream!