Caramelized Onions and Apples with Sausages

Ben emailed me at work today and told me he invited friends over for dinner. Good thing I had my meal plan organized for the week! Even though I was planning on eating leftovers tonight and having this meal tomorrow, I’m extremely glad we made it tonight and had friends here to share this delicious dish. It made a TON! I even got to send leftovers home with them.

This recipe may seem to have a weird combination of ingredients, but WOW they blended well!! I was a bit apprehensive in serving a “first time I made this” meal, especially such a strange one. But, what a hit!

I totally recommend this meal to anyone. It seems “gourmet” as my girlfriend said, but it really is super simple and honestly fun to make! And, you’ll know it’s worth the try after tasting all the flavors!

The recipe came from a Whole Foods Market magazine I took from the store a few weeks ago. They hand them out for free… so I thought, why not!? I didn’t use Whole Food ingredients (as I am a penny pincher) but I’m sure it was just as good as if I did.

Caramelized Onions and Apples with Sausages (adapted from Whole Foods Market)

“Kielbasa are perfect with the onion-apple saute’. Serve over noodles tossed with poppy seeds.”

Ingredients:

16 oz package kielbasa sausages (2-8oz each)
2 Tbs. butter, divided
3 Granny Smith apples, peeled, cored; each sliced into 10 pieces
1 tsp chopped fresh thyme
1 Tbs. canola oil
1 large onion, thinly sliced (3 cups)*
1/2 cup Harp Lager (Guinness) beer, room temperature**
1/4 cup dark brown sugar
1/4 cup balsamic vinegar

Directions:

1. Broil, grill, or boil sausages according to package directions. (I cooked mine whole in 2/3 cups boiling water in a covered skillet then cut them into pieces). Keep warm until needed.

2. Meanwhile, heat large skillet over medium-high heat, and add 1 Tbs butter. Add apples, and saute’ until golden brown, about 10 minutes. Add thyme, and season to taste with salt and pepper. Transfer apples to bowl.

3. Return skillet to burner, and add remaining butter and oil. Add onions, and cook over medium-high heat 10 to 15 minutes, until onions are caramelized. Add sauteed apples, beer, sugar, and vinegar, and stir to blend well. Cook until liquid is reduced and begins to thicken, 5 to 7 minutes. Spoon onto platter, and top with sausages.

*The original recipe called for 2 large onions (3 cups) but I found that not even 1 large onion made up 3 cups and it was just fine.

**I used the Harp which added a GREAT taste, but the original recipe just calls for any type of amber lager beer or pale ale.