Apples to Apples Gas Ohio is a savory-sweet skillet dish that combines tender apples, onions, and sausage in a rich, apple cider-based sauce. It’s a hearty, comforting meal that works for breakfast, lunch, or dinner, and it’s a great way to use up autumn apples. This recipe delivers a balanced flavor profile—sweet, tangy, and savory—with minimal fuss, making it a reliable weeknight dinner or a standout brunch item.
Ingredients
- 1 lb (450 g) ground pork sausage (or turkey sausage)
- 1 large onion, thinly sliced (about 1 cup / 150 g)
- 3 medium apples (e.g., Honeycrisp, Fuji, or Gala), cored and sliced into 1/4-inch wedges (about 3 cups / 400 g)
- 2 tablespoons (30 ml) olive oil, divided
- 1 cup (240 ml) apple cider (or unsweetened apple juice)
- 2 tablespoons (30 ml) apple cider vinegar
- 1 tablespoon (15 g) Dijon mustard
- 1 teaspoon (2 g) ground cinnamon
- 1/2 teaspoon (1 g) ground nutmeg
- 1/2 teaspoon (1 g) salt, plus more to taste
- 1/4 teaspoon (0.5 g) black pepper
- 2 tablespoons (8 g) fresh sage, chopped (or 1 teaspoon dried)
- 1 tablespoon (8 g) cornstarch mixed with 2 tablespoons (30 ml) cold water (slurry)
Instructions
- Heat 1 tablespoon (15 ml) olive oil in a large skillet over medium-high heat. Add the ground sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5–7 minutes. The sausage should reach a safe minimum internal temperature of 160°F (71°C) as per USDA FSIS guidelines. Transfer the sausage to a plate, leaving the drippings in the skillet.
- Reduce heat to medium. Add the remaining 1 tablespoon (15 ml) olive oil to the skillet. Add the sliced onion and cook, stirring occasionally, until softened and lightly browned, about 5–6 minutes.
- Add the apple wedges to the skillet. Cook for 3–4 minutes, stirring occasionally, until they begin to soften and take on some color.
- Stir in the apple cider, apple cider vinegar, Dijon mustard, cinnamon, nutmeg, salt, and pepper. Scrape up any browned bits from the bottom of the skillet. Bring the mixture to a simmer.
- Return the cooked sausage to the skillet. Add the chopped sage. Stir everything together and let it simmer gently for 5 minutes, allowing the flavors to meld.
- Pour the cornstarch slurry into the skillet while stirring constantly. Continue to cook for 1–2 minutes, until the sauce thickens slightly and coats the back of a spoon. Taste and adjust seasoning with more salt and pepper if needed.
- Remove from heat. Serve hot, spooned over rice, mashed potatoes, or with crusty bread.
Tips
- Choosing apples: Use firm, slightly tart apples that hold their shape during cooking, like Honeycrisp, Braeburn, or Pink Lady. Avoid mealy varieties like Red Delicious, which will turn to mush.
- Substitutions: No apple cider? Use unsweetened apple juice mixed with a teaspoon of lemon juice for tang. For a pork-free version, use ground turkey or chicken sausage; adjust cooking time to ensure it reaches 165°F (74°C).
- Common mistake: Don’t skip the cornstarch slurry. It thickens the sauce so it clings to the apples and sausage rather than being watery. If you prefer a thinner sauce, omit it.
- Make it ahead: This dish tastes even better the next day as the flavors meld. Store in the refrigerator and reheat gently on the stovetop.
Serving Suggestions
Serve this over creamy mashed potatoes, cooked rice, or egg noodles to soak up the delicious cider sauce. It also pairs well with a side of sautéed green beans or a simple green salad. For a hearty breakfast, top a slice of toasted sourdough with the mixture and a fried egg.
Variations
- Add root vegetables: Toss in diced sweet potatoes or carrots along with the onions for extra heartiness.
- Make it spicy: Add 1/2 teaspoon of red pepper flakes or a diced jalapeño for a kick.
- Use chicken or pork chops: Instead of ground sausage, use 4 boneless pork chops or chicken thighs. Brown them first, then set aside and proceed with the recipe, simmering the chops in the sauce for the last 10 minutes until cooked through (pork to 145°F/63°C with a 3-minute rest; chicken to 165°F/74°C).
- Gluten-free: This recipe is naturally gluten-free. Just ensure your sausage is gluten-free.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for 3–4 days. To reheat, place in a skillet over medium heat with a splash of apple cider or water, and cook until warmed through (165°F/74°C). You can also microwave individual portions for 2–3 minutes, stirring halfway. This dish freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use apple butter instead of apple cider?
Yes, you can substitute 1/2 cup of apple butter mixed with 1/2 cup of water for the apple cider. This will make the sauce thicker and sweeter, so you may want to reduce the cinnamon to 1/2 teaspoon.
What’s the best way to slice the apples?
Core the apples, then cut them into wedges about 1/4-inch thick. This ensures they cook evenly and retain a bit of bite. If you prefer softer apples, slice them thinner.
Can I make this in a slow cooker?
Yes, brown the sausage and onions first, then transfer everything except the cornstarch slurry to a slow cooker. Cook on low for 4–5 hours or high for 2–3 hours. Stir in the slurry 30 minutes before serving to thicken.
Is this dish sweet?
It has a balanced sweet-tangy flavor. The apples and cider provide natural sweetness, while the vinegar and mustard add tang. If you prefer less sweet, use a tart apple variety and reduce the cider to 3/4 cup.
Can I use dried sage instead of fresh?
Yes, use 1 teaspoon of dried sage. Add it in step 4 along with the other spices so it rehydrates in the sauce.
What if I don’t have Dijon mustard?
You can use yellow mustard or a teaspoon of whole-grain mustard. The flavor will be slightly different but still delicious.
Related
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- Simmering in Cultural Traditions: A Hearty Stew
- Simmering in Low Heat: How to Do It Right
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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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