Monday, July 9, 2012

A link to fall pleasures

I usually stock up on smoked sausage and kolbassa in the summer, when they're less expensive than in the fall. I throw them in the freezer and wait for cooler weather. Since they are already cooked, they are great to have on hand for a fast dinner.

Luckily this year, I didn't follow the sales so there wasn't much left in the freezer when a power outage happened while we were on vacation. I threw out all the raw meat and anything that could have spoiled by being at room temperature for four hours. There was one last smoked turkey sausage that I figured was safe but needed to be  eaten this week. So although this dinner would probably be more suitable for the fall, it tasted pretty darn good this evening.

Lori K's sausage bake for two

1 cup of baby carrots
1/2 large onion, or 1 small onion, sliced thinly
Salt and pepper to taste
2 tart apples, peeled, cored and sliced
1 13-ounce smoked turkey sausage rope

Heat oven to 450 degrees, with one rack about mid-oven, and one near the broiler. Oil a cast-iron shallow pan or skillet. Spread the carrots across the bottom of the pan and top with the onions. Salt and pepper to taste (keep in mind that the sausage will likely be salty). Cook for 15 minutes.
Meanwhile, prepare the apples and slice the sausage into 1/2-inch disks. When the timer goes off, top the carrots and onions with the apple slices, and put back in the oven for 5 minutes.
When the 5 minutes are up, remove the pan from the oven and turn it off. Immediately turn on the broiler. Arrange the sausage disks on top of the apples, then put the pan back in the oven on the high rack. Broil until the sausage is toasty, a little charred on the edges. Serve hot.