Sausage And Apples In Brandy Cream Sauce

• 2 tablespoons unsalted butter, divided
• 4 high-quality pork sausage links (mild Italian works well here)
• 1 medium vidalia onion, sliced into half-moons
• 2 Granny Smith apples, peeled, cored, and sliced about 1/4-inch thick
• 1/4 cup Calvados apple brandy (or any brandy)
• 1 cup heavy cream
• Kosher salt, to serve
• Freshly ground black pepper, to serve

1. Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the sausages whole and cook until brown on each side, about 10 minutes total. Remove the sausage from the pan and set aside.
2. Add the remaining 1 tablespoon of butter and the onion to the pan. Saute over medium heat for 5 to 7 minutes, or until the onion is soft. Add the apples and saute for 2 to 3 minutes longer. They should be cooked through but still firm.
3. Pour in the brandy and allow it to reduce over high heat for about 3 to 4 minutes, until syrupy.
4. Stir the cream into the pan and allow the sauce to reduce by half. Return the sausage to the pan and cook, covered, for a few more minutes until the sausage is warmed through and evenly coated. Serve with spaetzle or buttered egg noodles and braised red cabbage on the side.

unsalted butter, pork sausage, vidalia onion, apples, calvados apple brandy, heavy cream, kosher salt, freshly ground black pepper

Taken from food52.com/recipes/38570-sausage-and-apples-in-brandy-cream-sauce (may not work)