Apples to Apples Ohio Energy Recipe

Apples to Apples Ohio Energy is a hearty, slow-cooked dish that combines tart apples, smoked sausage, and sweet potatoes in a savory-sweet sauce. It’s a Midwestern-inspired one-pot meal that’s perfect for cool evenings, offering a balance of protein, fiber, and natural sweetness. The name plays on the classic “apples to apples” comparison, but this recipe is all about bringing complementary flavors together in a satisfying, family-friendly dinner.

Ingredients

1 lb (450 g) smoked sausage (such as kielbasa), sliced into 1/2-inch rounds
2 tbsp (30 ml) olive oil, divided
2 medium onions, chopped (about 2 cups / 300 g)
3 cloves garlic, minced
3 medium sweet potatoes (about 1.5 lb / 680 g), peeled and cut into 1-inch cubes
3 medium tart apples (such as Granny Smith), cored and cut into 1-inch chunks (about 3 cups / 400 g)
1 cup (240 ml) apple cider or unsweetened apple juice
1/2 cup (120 ml) chicken broth (low-sodium)
2 tbsp (30 ml) Dijon mustard
1 tbsp (15 ml) honey
1 tsp (2 g) dried thyme
1/2 tsp (1 g) ground cinnamon
1/2 tsp (1 g) salt (or to taste)
1/4 tsp (0.5 g) black pepper
2 tbsp (8 g) fresh parsley, chopped (for garnish)

Instructions

Heat 1 tbsp (15 ml) olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced sausage and cook, stirring occasionally, until browned on both sides, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside on a plate.
Reduce heat to medium. Add the remaining 1 tbsp (15 ml) olive oil to the pot. Add the chopped onions and cook, stirring frequently, until softened and translucent, about 5 minutes. Add the minced garlic and cook for 1 minute more, until fragrant.
Add the sweet potatoes, apples, apple cider, chicken broth, Dijon mustard, honey, thyme, cinnamon, salt, and pepper. Stir everything together, scraping up any browned bits from the bottom of the pot.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook gently for 1 hour, stirring occasionally.
After 1 hour, add the browned sausage back to the pot. Stir to combine. Continue to cook, covered, for another 45 minutes to 1 hour, or until the sweet potatoes are tender and the apples have softened but still hold their shape. The sauce should thicken slightly.
Once the sweet potatoes are fork-tender, taste and adjust seasoning with more salt and pepper if needed. Remove from heat.
Garnish with fresh parsley and serve hot.

Tips

Apple variety: Tart apples like Granny Smith hold their shape during cooking and balance the sweetness of the sweet potatoes and honey. If you prefer a sweeter dish, use Fuji or Honeycrisp, but reduce the honey by half.
Make it ahead: This dish tastes even better the next day as the flavors meld. You can prepare it through step 5, then refrigerate and reheat gently before serving.
Don’t skip browning the sausage: Browning adds a deep, savory flavor that elevates the whole dish. If you skip it, the sausage will be paler and less flavorful.
Thickening: If the sauce is too thin at the end, remove the lid and simmer on medium-low for 10-15 minutes to reduce. If it’s too thick, add a splash of broth or cider.

Serving Suggestions

Serve this dish over steamed rice, quinoa, or with crusty bread to soak up the savory-sweet sauce. It also pairs well with a simple green salad dressed with vinaigrette to cut through the richness. For a complete meal, add a side of roasted green beans or steamed broccoli.

Variations

Pork or chicken: Substitute the smoked sausage with 1 lb (450 g) of pork tenderloin, cut into 1-inch cubes, or boneless chicken thighs. Brown them the same way, and ensure they reach the USDA FSIS safe minimum internal temperature of 145°F (63°C) for pork (with a 3-minute rest) or 165°F (74°C) for chicken.
Vegetarian: Omit the sausage and use vegetable broth instead of chicken broth. Add 1 can (15 oz / 425 g) of drained chickpeas or white beans in step 5 for protein.
Spicy kick: Add 1/2 tsp (1 g) of red pepper flakes along with the spices, or use a spicy andouille sausage instead of kielbasa.
Different fruit: Replace half of the apples with pears or add 1/2 cup (75 g) of dried cranberries in the last 15 minutes of cooking.

Storage and Reheating

Refrigerate leftovers in an airtight container within 2 hours of cooking. The dish will keep for up to 4 days. To reheat, place a portion in a saucepan over medium-low heat, adding a splash of broth or water to loosen the sauce, and cook until heated through (165°F / 74°C for leftovers). Alternatively, microwave individual portions on high for 2-3 minutes, stirring halfway. You can also freeze the dish for up to 3 months; thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I use a slow cooker instead of the stovetop? Yes. Brown the sausage and sauté the onions and garlic as directed, then transfer everything to a slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours, until the sweet potatoes are tender. Add the sausage during the last hour to prevent it from becoming too soft.

What if I don’t have apple cider? You can substitute with apple juice mixed with 1 tsp (5 ml) of lemon juice to mimic the tartness of cider. Alternatively, use a dry hard cider (alcoholic) for a more complex flavor, but note that the alcohol will mostly cook off.

Can I make this gluten-free? Yes, most smoked sausages are gluten-free, but check the label. Use a gluten-free Dijon mustard and ensure your chicken broth is gluten-free. The rest of the ingredients are naturally gluten-free.

How do I prevent the apples from turning to mush? Cut them into larger chunks (about 1-inch) and add them later in the cooking process if you want them firmer. In this recipe, they soften but retain some texture because they are added at the start. For firmer apples, add them in step 5, along with the sausage.

Can I use a different type of sausage? Absolutely. Smoked turkey sausage or chicken sausage work well and are lower in fat. You can also use a fresh (raw) Italian sausage, but you’ll need to cook it thoroughly to 160°F (71°C) for ground meat, and it may add more fat to the dish.

Is this dish spicy? No, it’s mildly sweet and savory. If you want heat, add red pepper flakes or use a spicy sausage. The cinnamon and thyme give it a warm, aromatic background without any heat.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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