This warming jumble of onions, apples and Weisswurst (German white sausages scented with cardamom, lemon peel, parsley and ginger) is taken to new heights with the addition of crème fraiche and apple cider. Sweet and sultry, yet earthy and satisfying, it’s like slipping into your favorite wool sweater. For a simple and nourishing dinner, serve it over pureed buttercup or butternut squash with a glass of dry Riesling or a stein of ale.
- 4 Weisswurst (white pork sausages), 12-ounces
- 1-2 tablespoons olive oil
- 1 medium onion, thinly sliced
- Salt and freshly ground pepper
- 2 crisp, sweet apples (such as Fuji, Gala or Jonagold), cored and cut into 16 wedges
- 1 teaspoon minced fresh rosemary
- 1 teaspoon minced fresh sage
- 1 1/2 cups apple cider
- 1/4 cup crème fraiche
- Cut the sausages on the bias into 1/4-inch slices.
- Heat a large skillet over medium-high and coat with olive oil. Add the sausages and cook until lightly browned on each side, about 3-5 minutes per side. Transfer to a plate. Add the sliced onions with a pinch of salt and pepper; if the pan looks dry add a bit more oil. Cook, stirring occasionally, until golden and tender, 5-7 minutes. Stir in the apples, rosemary and sage and cook, covered, 3-5 minutes, or until the apples are softened. Transfer to the plate with the sausages.
- Put the pan back over the heat and add the apple cider. Boil until reduced by three quarters, about 8-10 minutes. Whisk in the crème fraiche and simmer 2-3 minutes, or until slightly thickened. Add the sausage, onions and apples back into the pan and cook until warmed through. Season with salt and pepper to taste.