Serious Eats: Recipes

Grilling: Sausage-Stuffed Apples

"The maple-coated sausage mixed with the sweet apples had all the fitting flavors of an autumn meal."

[Photographs: Joshua Bousel]

20091015-suasage-stuffed-peppers-inset.jpgI love this time of year, when the supermarkets bust out the big bins of deliciously fresh apples and fill one after another. I picked up a half-dozen the other day, thinking I'd make a grilled dessert out of them, only to see these beautiful stuffed apples on Another Pint Please. I knew I had to make them.

Learning from my mistake with sausage stuffed peppers, I made sure the stuffing of sausage, onion, celery and sage was fully cooked before filling the hollowed-out apples. Once stuffed, they were drizzled with maple syrup and topped with a small dollop of butter, then grilled over indirect heat with some applewood for about an hour. At this point the apples were slightly soft, retaining some crispness, but we weren't ready to eat, so I left them on the cooling grill to stay warm for another 15 minutes or so to soften.

The jury was divided, half of us liked the soft apples, half wished they were a little crisper, but everyone agreed that they were good fall eats. The maple-coated sausage mixed with the sweet apples had all the fitting flavors of an autumn meal.

Grilled Sausage Stuffed Apples

Adapted from BBQ USA by Steven Raichlen.

About the author: Joshua Bousel blogs about grilling on his blog, The Meatwave, and appears weekly here on Serious Eats during grilling season.

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