To keep this dish from completely veering off into candyland, it's best to choose a spicier sausage, a non-sweet variety of onion and tart apples. I used apple cider from a local orchard and started with only a tsp. of brown sugar, eventually adding one more before finishing with a splash of apple cider vinegar. I found the glazed onions and apples needed something ... possibly an herbal note, so a little fresh thyme went in the mix (if I had fresh sage, I would have used that). For even more of a savory counterbalance, I served with dijon mashed potatoes and Brussels sprouts.
Was this review helpful?
6 users found this review helpful
To keep this dish from completely veering off into candyland, it's best to choose a spicier...