Tart Apples and sweet maple sausage sautéed with brown sugar, topped with crispy sage.
Tip: Swap out the soft polenta for sautéed rounds of pre-made polenta, pancakes, waffles, or even brown rice.
Prep time: 12 minutes
Cook time: 13 minutes
Ready in: 25 minutes
Serves: 4
Instructions
- 1 package (7.8 oz.) jack & annie’s Maple Jack Sausage
- 1 Tablespoon coconut or olive oil
- 12 fresh sage leaves
- 3 medium tart, firm, apples such as Braeburn , peeled, cored and quartered
- 2 Tablespoons brown sugar
- 2 teaspoons lemon juice
- 2 Cups hot, cooked polenta
- Salt and pepper, if desired
Preparation
- Heat oil in a large skillet over medium-high heat. Add sage leaves; cook 30 seconds or just until crisp. Transfer to a paper towel lined plate. Sprinkle with salt and let cool.
- Add sausages to skillet and and cook 4 minutes, turning occasionally.
- Add apples, brown sugar, lemon juice to pan, stir to combine. Cover and cook over medium heat for 10 minutes or until apples are tender, periodically shaking skillet.
- Divide hot polenta among 4 bowls. Top with sausage-apple mixture and reserved crispy sage leaves.
- Sprinkle with salt and pepper, to taste, if desired. Serve immediately.
