Grilling: Sausage-Stuffed Apples Recipe
- 3 tablespoons butter
- 1 small onion, finely chopped
- 1 rib celery, finely chopped
- 12 ounces of pork or chicken sausage
- 4 fresh sage leaves, minced
- Kosher salt & freshly ground black pepper
- 3 to 4 tablespoons maple syrup
- 6 large apples
- 1 chunk of applewood or other light smoking wood
- Melt 1 tablespoon of butter in a skillet over medium heat. Add the onion and celery and cook until golden brown, about 4 minutes. Add the sausage and sage. Increase the heat to high, and cook, breaking up the meat with a wooden spoon. Cook until brown. Season with salt and pepper to taste. Transfer the stuffing to a strainer set over a bowl to drain off the excess fat, reserving the fat for basting. Let the stuffing cool to room temperature.
- Using a melon baller, apple corer, or paring knife, remove the core from each apple creating a large cavity, being careful not to cut all of the way through the apple. Spoon the stuffing into the apples. Pour a little maple syrup over the stuffing. Top each apple with a small piece of the remaining butter. Brush the outside of the apples with the reserved fat.
butter, onion, celery, pork, sage, kosher salt, maple syrup, apples, applewood
Taken from www.seriouseats.com/recipes/2009/10/sausage-stuffed-apples-recipe.html (may not work)