Fall Recipes: Beer-Glazed Sausage and Apples

When the leaves start to fall and the cool autumn chill sets in I like to cook meals that have a warmth to them.

While reading through the latest edition of Better Homes and Gardens I came across this recipe for beer-glazed sausage and apples. Never one to turn down an opportunity to cook with beer, I decided to give this dish a try.

The crushed red pepper flakes give this dish a nice subtle heat, and you can't go wrong with the fall flavors. The apples add just the right amount of sweetness, and help to balance out the strong flavors of the beer and kielbasa. If you have leftover apples from the orchard, I highly recommend making this dish. It's perfect to make during the weeknight, and it doesn't take too long to prepare.

To make this dish you'll need:

• 1 12 oz. bottle Belgium-style wheat beer (I used Bell's Oberon)
• 1/2 tsp. crushed red pepper
• 1 14-16 oz. package smoked sausage, such as kielbasa, cut in 3-inch pieces
• 1/2 lb. fresh green beans
• 2 tbsp. butter
• 2 medium cooking apples, cored and thinly sliced (I used Fuji apples)
• 2 tbsp. packed brown sugar
• 1 tbsp. cider vinegar
• 1 tsp. finely shredded orange peel

To start, in a large saucepan combine 1/2 of the beer and the crushed red pepper. Bring it to boiling. Next, add the sausage and the green beans. Return the mixture to a simmer. Cover the saucepan, and cook 5-8 minutes, or until the beans are tender. Then, drain the saucepan and set the meat and beans aside. Next, in a large skillet melt 1 tbsp of the butter, then add the apples. Cook the apples, turning occasionally, until they are just tender. Transfer them to a platter. Add the sausage and green beans to the skillet you cooked the apples in. Cook the mixture, turning occasionally, until the sausage is browned on all sides. Once the sausage is browned, remove it and the beans from the skillet and drain the fat. Next, carefully add the remaining beer to skillet (mixture may foam) and stir to scrape up the browned bits. Add the remaining 1 tbsp of butter, brown sugar, cider vinegar, and orange peel to the skillet. Bring it to a boil. Reduce the heat and boil the glaze gently, uncovered, for 5-6 minutes or until slightly thickened. Place the sausage and green beans back into the skillet to coat in the glaze. Then, fold in the apples. Mix over low heat until warmed through. Serve warm, and enjoy!