Sausage-Stuffed Apples

16 Replies

We’re back in Texas for the next two weeks…you know, for that special little day in 13 days.  You know.  My wedding!  *Eeek!!*

I’m really going to miss our home here more than I can say.  I’ve absolutely fallen in love with Austin and was really looking forward to settling down a bit after I got back from deployment, but what can I say?  The Army has other plans for me, and there are certainly worse places to be than right on the mountains of Colorado ;)

Anyhow, I had been floating an idea like this in my head for a while, since this picture on Pinterest got me wanting to stuff apples full of something and last night’s Iron Chef America (Flay v. Hastings) got me obsessed with sausage.

This was a great dinner.  Like…the kind of GREAT I can’t talk about on a family-friendly site.  It’s probably a good breakfast, too, but I adore breakfast-y, brunch-y stuff for dinner.  If you don’t you’re just not an American.  I know pretty much the whole Paleosphere is on a 21-Day Sugar Detox right now, but I beg you…BEG YOU…to drizzle a little maple syrup on top of these before stuffing them in your face.  Just a little.  It’ll be the difference between culinary perfection and Nirvana.  You’re welcome.

Ingredients

6 Granny Smith Apples

1 T Coconut Oil

1 lb Pork Sausage

1 Egg

1/2 Onion

1 Medium Carrot

1/4 c Pecans, chopped

1/4 c Chopped Dates

1/4 t Black Pepper

1/4 t Cinnamon

Instructions

Carefully cut out the core of the apples and create a nice little cavity for the stuffing.  Leave at least 1/2″ of flesh all around.

 

Grate the onion, carrot, and celery in a food processor, or at least dice them all really fine.  Set aside.

Heat the oil over medium-high heat and brown the sausage.  Remove to a mixing bowl, reserving the grease in the pan.  Add the veggies to the drippings and cook for 3-4 minutes.  Add veggies to ground sausage along with the pecans, dates, pepper, egg, and cinnamon.

 

Fill the apples with the sausage stuffing and arrange in a baking dish.  Sprinkle the tops with a little more cinnamon if desired.  Bake at 350 degrees for 40 minutes, until heated through.

 

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16 thoughts on “Sausage-Stuffed Apples”

  1. Pingback: Apples Stuffed With Sausage | Lose Weight Fast Naturally

  2. thefoodee

    Thanks for submitting this recipe to Foodee! Just wanted to let you know we posted it as our meal of the day. Cheers!

    Reply ↓
  3. thefoodee

    Thanks for submitting this recipe to Foodee, it looks great! Just wanted to let you know we were featuring it as the meal of the day…cheers!

    Reply ↓
  4. magda

    OMG, i LOVE this recipe! I have some leftover sausage (homemade by my dad!) so I’ll be making this for lunch tomorrow. I’m so glad I found this blog. I’m just starting my paleo/primal adventure and I’m a bit scared, but also excited to see where it takes me :) BTW, do you have any experience with chestnut flour in baked goods, pancakes etc.? Coconut flour is ridiculously expensive where I live :(

    Reply ↓
    1. tgipaleo Post author

      Awesome! Let me know how it turns out for you :)

      And no, I’ve never used chestnut flour but I’ve heard of it and even stumbled across a few recipes that used it…definitely worth a try!

      Reply ↓
  5. Jay

    Dude….seriously. Dude…..

    That’s what my brother said when he had his first bite. Everybody agrees including me.

    Reply ↓

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  11. Wlad

    My sister, quite the ardent vegan, manages to make jerk sausages which have the texture and firmness of a good quality meat sausage, but with the spiciness of jerk seasoning and entirely animal by-product free.

    Reply ↓

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