Reviewed: Nov. 5, 2009

Delicious! My husband at first thought that mixing apples and onions was weird, but he's requested it multiple times.

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Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Tehachapi, California, USA

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Reviewed: Sep. 2, 2009

I make this recipe directly from the Taste of Home magazine I have it from. We like to precook our onions with the sausage, then separate the sausages out and continue cooking the onions some more as we prefer a softer onion. It's very good, and a neat way to get rid of both apples AND link sausages (which can be tricky if you don't want brekkie!)

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Mar. 18, 2009

I layered the ingredients for this in a 9x13 baking dish for about an hour. I did sprinkle a tbsp. of lemon juice with the apples before adding it to the rest of the ingredients. I also used eight Aidell's Chicken/Apple sausages, which I sliced into large circles. I served this with Diane's Colcannon. Very good. I'll make this again for sure.

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