This recipe is so simple it feels like cheating. The idea came to me for this when I was planning a holiday meal with family – I wanted something fun and flavorful but easy because heck no am I spending one of my rare days off in the kitchen all day (I DO still like cooking even on my days off, but if I’m cooking for a crowd I don’t want to be doing it all day long).
I picked up a variety of sausages from my favorite local butcher Walden Local Meat. They source all their meat from New England farms and everything is pasture and humanely raised. Protein quality is extremely important to me from a health and sustainability perspective, so the more we can do to support local farmers, the better off we all are. What I also love is that most of their house-made sausages don’t have sugar or any creepy additives! Hallelujah! If buying store-bought fresh sausages, I suggest reading the ingredients to make sure you know what you’re getting.
- 2 Tbl ghee (melted)
- 3 medium apples (such as Gala or Honeycrisp)
- 1 large yellow onion (12 oz)
- 1 pinch salt
- 1 pinch black pepper
- ½ tsp dry thyme
- 6 fresh sausages (such as Sweet Italian, ideally from your local butcher or farm)
- Preheat oven to 400.
- Cut apple into eighths and thinly slice the onion. On a large sheet pan, toss apple and onion with most of the ghee, reserving about 1 tsp ghee for searing the sausages.
- Sprinkle with salt, pepper and thyme. Make sure the apples and onions are spread in a thin layer to encourage some browning – if the pan is overcrowded they will just steam.
- Place sheet pan in the preheated oven and roast about 15 minutes, until starting to brown and soften.
- While those roast, sear sausages: heat a large skillet over medium heat, add ghee. When pan is hot, brown sausages on both sides - about 5 minutes per side.
- Once seared, transfer sausages to the sheet pan in the oven with onions and apples - also drizzle any jus from the sauté pan onto the sheet pan as well.
- Continue roasting until sausages are cooked through, another 5 – 10 minutes. Sausages should be 165 internal temp and no longer pink.
- To serve: transfer sausages to a platter, then surround them with the apples and onion and drizzle any leftover jus from the roasting pan over top.