In the right light, at the right time, anything can be extraordinary.
As we gear up for Thanksgiving and out of town guests, I want to share a crowd pleasing favorite of ours.
This Apple Sausage and Potatoes is always a hit. Sweet and savory in one bite. It can be prepped the night before and otherwise it is easy to assemble in the morning.
I just served this two weekends in a row to two sets of guests and everyone was pleasantly surprised with the flavors.
Apple Sausage and Thyme Potatoes
:: Optional Step: The night before, peel and slice potatoes, soak them in water and some salt.
:: In the morning, drain potatoes, put them in a microwaveable bowl, drizzle with olive oil, pepper, thyme, salt, toss. Cover and microwave 5-8 minutes (or 2 mins per potato).
:: Remove from microwave and pour entire contents into a pan. :: Add halved apple sausages. Chopped apples and sliced onions are good too.
:: On medium heat, sear/sautéed until apple sauces are aromatic and warmed and potatoes are lightly browned and crisp. Inside though, they are the creamiest potatoes ever.
What to do with that 5-8 mins? Scramble eggs. In a room temperature nonstick pan, spray butter generously. Then break 16 eggs over the butter. Now place pan on stove top on a medium flame. Using a spatula, start moving the egg mixture continuously. Release them off the sides, the bottom, fold it, stir it, don’t stop moving. In about 2-3 minutes, tadahhhh, you’ll have the air-est, fluff-iest, most buttery omelette.
Happy weekend! ☀️ What’s in your plans for today?
I’ve suddenly become a glass and crystal ware collector. I bought this sectioned dessert tray not knowing what I’ll do with it and now my white dishes may have to make room for glass everything.
So while I ponder, enjoy this recipe of smoked salmon and bagels. This breakfast platter cost about $10 so start the prep on Wednesday evening and invite your family over for brunch this weekend.
:: 1 piece of salmon
:: 1 cup of Morton Salt Kosher Salt (Only use Kosher Salt)
:: 1 cup sugar
:: Mix salt and sugar in a bowl
:: Lay salmon in a deep dish
:: Cover salmon completely with salt and sugar mixture. You may need to mix another batch if necessary.
:: Cover with clear wrap
:: Refrigerate for at least 48 hours
:: Rinse salt and sugar mixture off salmon. Slice thinly, at an angle, with a sharp knife. And serve with condiments of your choice.
This weekend, promise me you’ll try making this. :p It’s so simple to make. All in one pan, and as the butter melts and the apples caramelize, it made my kitchen smell like apple pie heaven! Also, as they cook, the apples and sausage release juices into the butter, thus giving you an apple butter dressing! I always save the pan drippings and when the pan is cool enough not to overcook my salad, I’ll toss a handful of salad greens in to soak it all up before plating. Makes cleaning the pan easier too! :O
All you need is
:: a nonstick pan
:: a teaspoon of butter, or more if you want more dressing
:: an apple, halved
:: pre-cooked sausage, I used chicken apple sausage
:: salad greens
On low-medium heat, let butter melt.Add sausages and apples, cut side down.
If your sausage is pre-cooked, all you have to do is wait for the apples to caramelize. They start to turn golden brown, the sides curl slightly and smell so good! Let pan drippings cool a little, then toss a handful of salad greens in to soak it up.
Plate and serve. I hope you enjoy this one! And remember to bite into that apple when its warm. So good!
Sorry about the apple-fever I am having this couple of weeks. And thank you to Valerie for being my apple-partner-in-crime. Both of us have apple-fever. :O
If you are not an apple lover, try caramelizing a slice of pumpkin, plum or pear. Just as good. :p
What’s breakfast for dinner call? It’s Brinner! Never heard of it? I had to look it up too. Topped a few mini pancakes with smoked salmon and cream cheese…. and tah-dahhhh! Brinner. :D