1) Cut into serving pieces (one pound is approximately 4 servings).
2) Freeze sausage.
3) If desired, run frozen sausage under hot water to remove the outer peel easily.
(Thiessen’s Kountry Kitchen prepares their sausage this way!)
4) From frozen:
Bake at 350°F for 45 – 55 minutes.
Barbeque on medium heat for 45 – 55 minutes.

If sausage is thawed, reduce cooking time.

* Sausage can also be microwaved, boiled, fried or broiled.

4 cups tart apples, peeled and sliced
2 tbsp. lemon juice
2/3 to 3/4 cup brown sugar, packed
1/2 cup flour
1/2 cup rolled oats
3/4 tsp. cinnamon
3/4 tsp. nutmeg
1/3 cup butter or margarine, softened

Brush 8" x 8" x 2" baking dish with butter. Cover bottom with apples and add lemon juice. Mix remaining ingredients thoroughly. Sprinkle over apples. Bake 30 minutes at 375°F or until apples are tender and topping is golden brown. If desired, serve warm with vanilla ice cream or whipped cream. Makes about 6 servings.

Herbed Pork and Apples

1 tsp. each dried sage, thyme, rosemary and marjoram, crushed
1 tsp. salt
1 tsp. pepper
1 pork loin roast with bone (about 6 lbs.)
4 medium tart apples, cut into 1" chunks
1 large red onion, cut into 1" chunks
3 tbsp. brown sugar
1 cup apple juice
2/3 cup maple syrup

Combine herbs, salt and pepper; rub over roast. Cover and refrigerate for several hours or overnight. Bake uncovered at 325°F for 1 1/2 hours. Drain fat. Mix apples and onion with brown sugar; spoon around roast. Continue to roast 1 hour or until internal temperature reaches 160°F to 170°F. Transfer the roast, apples and onion to a serving platter and keep warm. Skim excess fat from meat juices; pour into heavy skillet (or leave in the roasting pan if it can be heated on stove-top). Add apple juice and syrup. Cook and stir over medium-high heat until liquid has been reduced by half, about 1 cup. Slice roast and serve with gravy. Makes 10 to 12 servings.

Apple Nut Crunch

1 egg
3/4 cup sugar
1/3 cup all-purpose flour
1 tsp. baking powder
1/8 tsp. ground cinnamon
1/2 cup chopped and peeled apple
1/2 cup chopped walnuts
1 tsp. vanilla extract
2 1/4 cups ice cream

In a mixing bowl, beat the egg. Combine sugar, flour, baking powder and cinnamon; add to egg and beat until smooth. Fold in apple, nuts and vanilla. Spoon into a greased 8" square baking pan. Bake at 350°F for 25 to 30 minutes or until cake tests done. Cool. Serve with ice cream. Makes 9 servings.

Apple Pie Burrito

3 apples, cored and cut into large chunks
2 tbsp + 2 tbsp apple juice or apple cider
1 C brown sugar
1 tbsp cinnamon
1 tbsp cornstarch
1/2 C chopped walnuts
6 large flour torillas
1 can Dulce de Leche

Preheat oven to 375 degrees F. Put apples in a pot with 2 tbsp apple juice, brown sugar, and cinnamon. Bring to a boil and simmer until apples are begin to break down and thicken, about 15 minutes. Stir cornstarch into the remaining 2 tbsp apple juice and stir the mixture into the apples. Stir in the walnuts. Lay a flour tortilla on a flat work surface and put a large spoonful of the apple mixture along one edge. Roll upthe burrito by folding in the sides first to seal in the mixture. Repeat with remaining torillas. Place burritos on a baking sheet seam side down and bake until crispy and golden, about 15 minutes. Spoon over some Dulce de Leche and serve warm.

Apple Cream Cheese Torte

Crust:
3/4 C unsalted butter, softened
1/2 C sugar
1 2/3 C all-purpose flour
1/2 C apricot or raspberry jam

Filling:
1 250g container cream cheese, room temperature
1/4 C sugar
1 egg
1 tsp vanilla

Topping:
3 C apples, peeled, cored, and thinly sliced
1/3 C sugar
1 tsp cinnamon
1/3 C sliced almonds

Preheat oven to 450 degrees F. For crust, cream butter and sugar thoroughly. Blend in flour, and work with hands to form a smooth dough. Press onto bottom and 1 1/2 inches up sides of a 10-inch springform pan. Spread jam evenly over crust. Beat all filling ingredients together until smooth. Spread carefully over jam. Toss apples, sugar, and cinnamon together. Spoon over filling. Sprinkle with almonds. Bake at 450 F for 10 minutes, then reduce heat to 400 F for 25-30 minutes longer or until apples are tender. Cool about 15 minutes, then remove pan rim. Serve warm or cool. Optional: sprinkle with icing sugar before serving.

Apple Butter Bars

1/2 unsalted butter, room temperature
3/4 C sugar
1/4 C light brown sugar, packed
1 tbsp fancy molasses
3/4 C sour cream
1/2 + 1 1/2 C apple butter
2 egg yolks
1 egg
2 C pastry flour
1/2 C whole wheat flour
1 tsp cinnamon
1/4 tsp nutmeg
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 C old fashioned rolled oats

Preheat oven to 325 degrees F. Grease a 9x9 inch baking pan and line the bottom with parchment paper. Beat butter, sugar, and brown sugar until smooth. Stir in molasses, sour cream and 1/2 C apple butter. Stir in yolks and egg. In a separate bowl sift pastry flour, whole wheat flour, cinnamon, nutmeg, baking powder, baking soda and salt and gently stir into wet ingredients. Fold in oats. Spread half of the batter into the prepared pan. Spoon an even layer of the remaining 1 1/2 C apple butter over the batter. Cover evenly with remaining batter. Bake for 35-40 minutes, until batter is just cooked through and apple butter is bubbling.

Apple Brown Rice

2 tbsp olive oil
1 large onion, chopped
2 apples, cored and chopped
2 C brown rice
1/2 tsp cinnamon
4 C water
salt and pepper to taste

Add the onion and oil to a saucepan and saute over medium heat until the onion just begins to turn golden brown, about five minutes. Add the apple, rice, cinnamon, water, and seasoning and stir well. Bring to a simmer and cover with a lid. Turn heat to low and cook until water has been absorbed and rice is tender, about 45 minutes. Without removing the lid turn off the heat and let the rice rest for another 10 minutes. Fluff with a fork and serve.

Apple Toffee Tarts

1 1/2 cups apples, peeled, cored, and diced
2 tsp lemon juice
1/3 C light brown sugar, packed
1 tsp cinnamon
1 sheet frozen puff pastry, thawed (about 12 oz)
3/4 C toffee bits
1 egg mixed with 2 tbsp water for egg wash

Preheat oven to 375 degrees F, and line a baking tray with parchmet paper. Toss apples with lemon juice and let sit for 5 minutes. Drain excess juices and toss apples with brown sugar and cinnamon. On a lightly floured surface, roll out pastry to a 12x18 inch rectangle. Cut out dough with a biscuit cutter to line a 24 mini muffin or tart pan. Re-roll pastry if needed. Dock holes in each tart with a fork. Arrange apple mixture inside and top with toffee bits. Brush edges of pastry with egg wash. Transfer pan to baking tray and bake for 18-20 minutes, until pastry is puffed and golden brown. Serve warm.

Apple Fennel Salad

Vinaigrette:
2 apples, peeled, cored and quartered
1 C cider vinegar
2 tbsp brown sugar
1 tbsp dijon mustard
1 C olive oil
salt and pepper

Salad:
1 bulb fresh fennel, quartered, cored, then thinly sliced (reserve fronds)
1 apple, thinly sliced

To make the vinaigrette, place apples, vinegar, brown sugar, and mustard in a small saucepan and cook until soft. Puree with olive oil and season to taste with salt and pepper. For the salad, put the fennel, fennel fronds and apple in a large bowl and toss with a few spoonfuls of the vinaigrette.

Caramel Apple Galette

3 apples, unpeeled and thinly sliced
1 tbsp lemon juice
2 tbsp flour
2 tbsp brown sugar
1 tsp cinnamon
1/2 397g package frozen puff pastry
1/4 C store-bought caramel sauce
2 tbsp toasted pecan pieces (optional)

Preheat oven to 400 degrees F. In large bowl toss apple slices with lemon juice. Add flour, brown sugar and cinnamon and mix gently. On lightly floured surface, roll puff pastry to about a 12-inch circle. Place on baking sheet. Pile apple mixture in middle of pastry leaving a 2-inch border. Fold border over filling, pleating the edges in place. Bake 35-40 minutes or until golden brown and apples are tender. Drizzle with caramel sauce and pecans. Serve warm.

Chicken with Apple Cider Cream Sauce

2 C fresh apple cider
2 tbsp dijon mustard
2 C whipping cream
pinch cayenne pepper
salt/freshly ground pepper
2 tbsp olive oil
6 boneless skinless chicken breasts
2 tbsp unsalted butter
2 large apples, cored and cut into thin rings

In a large saucepan over medium-high heat, bring cider to a boil. Continue boiling until reduced to about 1/2 C. Whisk in dijon mustard and whipping cream. Season with cayenne, salt, and pepper to taste. Continue boiling until reduced to about 1/2 C. Keep warm. In a large skillet, heat oil until hot. Add chicken breasts and cook about 4 minutes per side or until done. Transfer to serving platter and keep warm. Add butter to juices left in pan and heat until hot. Cook apples for a few minutes, turning halfway, until tender. To serve, spoon cider sauce over chicken breasts and top with apple slices.

Pork and Apple Sage Pie

1 tbsp butter
1 small onion, finely chopped
1 tbsp all-purpose flour
1 cup table cream
½ tsp each salt, dried savory and sage
pinch pepper
2 cups cubed cooked pork
½cup chopped peeled apple
½ cup finely diced cooked rutabaga
1 tbsp brown sugar
Pastry for double-crust pie (9-inch)

In saucepan, melt butter and cook onion until soft but not brown. Add flour and cook, stirring, for 1 minute. Whisk in cream, salt, savory, sage and pepper. Bring to boil. Simmer for 2 minutes or until thickened. Set aside to cool slightly. Add cubed pork, apple, rutabaga and brown sugar to cream sauce. Mix together and spoon into 9-inch pastry-lined pie plate. Cover with top crust. Trim edges, seal, and flute. Cut steam vents in top crust. Bake in 425F oven for 10 minutes. Reduce oven temperature to 350F and continue baking for 25–30 minutes or until crust is evenly browned.

Apple Streusel Muffins

1 ½ C flour, sifted
½ C sugar
2 tsp baking powder
½ tsp salt
1 ½ tsp ground cinnamon
¼ C shortening
1 large egg, slightly beaten
½ C milk
1 C grated apple

Streusel Topping:
¼ C brown sugar
¼ C chopped pecans
½ tsp ground cinnamon

Sift together flour, sugar, baking powder, salt and cinnamon into mixing bowl. Cut in shortening with pastry blender until fine crumbs form. Combine egg and milk. Add to dry ingredients all at once, stirring just enough to moisten. Stir in apples. Spoon batter into muffin tin. Sprinkle with topping. Bake in 375° F oven for 25 minutes or until golden brown. Makes about 12 muffins.

Apple Pancakes with Cider Syrup

FOR PANCAKES:
3 sweet apples
2 cups milk
2 cups Aunt Jemimas pancake mix
1 egg, slightly beaten

Cooked bacon
Ground cinnamon
Pats of butter

Peel, core and dice apples. Whisk milk into pancake mix; add beaten egg and mix well. Add apples and combine well. Use batter to make silver dollar-sized pancakes on a buttered skillet or grill. Form two stacks of pancakes and surround them with bacon. Serve with pats of butter (optional), cider syrup and cinnamon sprinkled on top.

FOR CIDER SYRUP:
4 cups fresh apple cider
2 cups sugar

Add sugar to cider in a saucepan and simmer 5 to 10 minutes. Pour liberally over the pancakes.

Autumn Apple Loaf

1/2 C margarine
1 C white sugar
2 eggs
1 tsp vanilla extract
2 C all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 C chopped walnuts or pecans

Preheat oven to 350 degrees F. Grease a 9x5x3 inch loaf pan. In a medium bowl mix flour, baking powder, baking soda, salt and nuts. Set aside. In a large bowl beat margarine, sugar and 1 egg until smooth. Add 2nd egg and beat well. Stir in vanilla & apples. Add flour mixture & stir until just moistened. Pour mixture into prepared loaf pan. Bake 50-60 minutes, until toothpick inserted in center comes out clean. Let cool in pan 10 minutes.

Spiced Apple Muffins

2 C flour
1 C bran flakes
2/3 C brown sugar
3 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
2 eggs
2/3 C milk
1/4 C vegetable oil
1 1/2 C grated apple
1/2 C nuts or raisins

Preheat oven to 400 degrees F. In large bowl mix dry ingredients. In medium bowl, beat eggs slightly then stir in milk, oil and grated apple. Add to dry ingredients and stir until just moistened. Bake for 15-20 minutes.

Puffed Apple Pancake with Warm Maple Syrup

3 tbsp unsalted butter
2 large apples, peeled and sliced into thin wedges
1/2 C pecan pieces
4 large eggs
1 C milk
2/3 C flour
2 tbsp sugar
1 tsp vanilla
1/4 tsp cinnamon
1/8 tsp salt
1/2 C dried cranberries (optional)
3 tbsp brown sugar

Preheat oven to 425 degrees F. Melt butter in a 9-inch square glass dish in oven. Arrange apple slices, then pecans over butter. Bake until apples begin to soften and nuts are lightly toasted, about 5 minutes. Meanwhile, beat eggs, milk, flour, sugar, vanilla, cinnamon, and salt in a large bowl to blend. Stir in cranberries if using. Remove glass dish from oven, and carefully tip gently to coat all sides of dish in butter. Pour batter into dish. Sprinkle with brown sugar. Bake until centre is set and edges are puffed and slightly browned, about 30-35 minutes. Serve immediately with warm maple syrup.

Jen's Applesauce Cake with Caramel Glaze

Cake:
3/4 C unsalted butter, softened
1 1/2 C sugar
2 large eggs
1 1/4 C unsweetened homemade applesauce
1/2 C sour cream
2 tsp cinnamon
1 1/2 tsp baking soda
1 tsp allspice
1/2 tsp cloves
1/2 tsp salt
1 3/4 C all-purpose flour
1/2 C walnut pieces
1/2 C raisins

Glaze:
1/4 C unsalted butter
1/4 C whipping cream
1/2 C packed brown sugar

Heat oven to 350 degrees F. Line the botton of an 8-inch springform pan with parchment paper, then spray pan with cooking spray. In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Beat in the applesauce, sour cream, cinnamon, baking soda, allspice, cloves, and salt until blended. Beat in the flour until just blended. Stir in the nuts and raisins. Spoon batter into pan, smoothing the top. Tap the pan a few times on the counter to remove any air bubbles. Place the pan on a cookie sheet, and bake for 1 hour to 1 hour and 10 minutes, until a toothpick inserted near the center comes out clean. Cool the cake on the cookie sheet on a wire rack for 10 minutes. Meanwhile, to make the glaze: put the butter, cream, and brown sugar into a small saucepan. Cook over medium heat, stirring often, until melted and smooth. Remove from heat. Preheat the broiler on high. Spoon the glaze over the top of the cake, allowing the excess to drip down the sides. Broil the cake 6 inches from the heat source until it is bubbly, about 30 seconds. Cool the cake in the pan for 15 minutes, then remove the sides. Best at room temperature served the next day.

Maple Apple Cobbler

2 ½ tbsp cornstarch
1 C apple cider or juice
¼ C maple syrup
1 tbsp lemon juice
1 tsp + ½ tsp cinnamon
6 apples, sliced
1/3 C raisins
¼ C milk
1 egg
1 ¼ C biscuit mix
1 tsp sugar

Combine cornstarch, apple cider, maple syrup, lemon juice, and 1 tsp cinnamon. Place apples and raisins in baking dish. Pour cider mixture on top. Bake at 400 degrees F for 20 minutes. Meanwhile, with fork blend milk and egg. Stir into biscuit mix until just moistened. Drop into six mounds on top of fruit. Combine sugar and remaining ½ tsp cinnamon. Sprinkle over biscuits. Bake an additional 20-25 minutes or until browned and bubbling.

Mick’s Apple Crisp

To make syrup: Combine 1 tbsp lemon juice, ¼ C to 1 C sugar (depending on the sweetness of the apples), and ¼ C water or fruit juice. Add syrup to 6 C sliced apples and mix well. Place mixture in a 9x9-inch baking dish. For the topping: Combine ½ C flour, ½ C brown sugar, 2/3 C rolled oats and 1/3 C melted butter or margarine. Mix until crumbly and sprinkle over fruit mixture. Bake in a 350 degree F oven until fruit is tender (about one hour).

Maple Walnut Baked Apples

4 large apples
½ C chopped toasted walnuts
2 tbsp packed brown sugar
1 tsp cinnamon
¼ tsp nutmeg
¼ maple syrup
½ C apple cider or juice

Preheat oven to 375 degrees F. Core apples, leaving the bottoms intact. In a bowl combine walnuts, brown sugar, cinnamon, nutmeg, and 2 tbsp of the maple syrup. Stuff each apple with the nut mixture. Place apples close together in a baking dish. Combine apple cider and remaining 2 tbsp maple syrup and pour around apples. Cover with foil and bake about 45 minutes, until apples are tender.

Jen’s Apple Bars

Yield: 3 dozen 3-inch bars

2 ¼ C flour, divided
1 ¼ C sugar, divided
½ tsp baking powder
Pinch of salt
1 C butter or margarine
2 egg yolks
6 C sliced apples
1 tsp cinnamon

Combine 2 C flour, ½ C sugar, baking powder and salt. Cut in butter until crumbs are the size of peas. Stir in egg yolks. Press half the mixture into a 9x13-inch pan, reserving the rest. Combine apples, remaining flour, sugar and cinnamon; spread over crust. Sprinkle with remaining crumbs. Bake at 350 degrees F for 40-45 minutes. Cool and drizzle with icing. Slice into bars. For icing: Combine 1 C icing sugar and 1 ½ tbsp milk

Quick Apple-Walnut Squares

1 C flour
1 tsp baking powder
Pinch of salt
¼ tsp ground cinnamon
¼ C butter or margarine
½ C brown sugar
½ C white sugar
1 egg
1 tsp vanilla
1 C apple, peeled, cored, and chopped
½ C walnuts, finely chopped

Sift flour, baking powder, salt and cinnamon onto wax paper. Melt butter in medium saucepan over low heat. Cool slightly. Beat in sugars, egg, and vanilla with wooden spoon until smooth. Stir in flour mixture, apple and walnuts. Spread into greased 8-inch square baking pan. Sprinkle with cinnamon sugar. Bake at 350 degrees F for about 30 minutes. For cinnamon sugar: Combine ½ C sugar and 1 ½ tsp ground cinnamon

Caramel Apple Tarte Tatin

1 C sugar
1/3 C water
5 medium, firm apples (about 1 ¾ lbs)
2 tbsp butter
½ C sour cream
1 ½ tbsp fresh lemon juice
¼ tsp salt
1 sheet prepared puff pastry (about ½ lb)

Preheat oven to 400 degrees F. Dissolve sugar and water in a saucepan over medium heat, stirring until mixture is clear, about 6-8 minutes. Turn heat to high and cook without stirring until caramel turns a honeyed brown colour, about 5 more minutes. Remove from heat immediately and cool while preparing apples. Peel, core, and quarter apples. Melt butter in a large ovenproof skillet. Arrange apples in skillet in a pinwheel pattern and cook on medium heat for about 8-10 minutes, until apples begin to soften. Carefully stir sour cream into cooled caramel. When apples begin to soften, sprinkle on lemon juice, salt, and then pour caramel mixture evenly over the top. Trim corners of puff pastry to make a rough circle. Fit pastry over apples, turning in edges around the inside of the pan. Bake for 30 minutes, until pastry is puffed and golden. Remove from oven and let stand 5 minutes. Invert onto a large plate. Serve warm. Yield: 8 servings

Apple Pie Coffee Cake

2 eggs
1 tbsp vegetable oil
1/2 tsp pure vanilla extract
3/4 C sugar
1 C all-purpose flour
2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground allspice or nutmeg
1/4 tsp salt
2 C peeled, cored, and thinly sliced apples (about 1 1/2 lbs)
1 tbsp turbinado (raw) sugar

Preheat oven to 375 degrees F for a ceramic pie plate, and 350 degrees F for a glass or dark metal pie plate. Spray a 10-inch pie plate with non-stick cooking spray. In a medium bowl combine eggs, oil, vanilla, and sugar, beating with a wooden spoon until thick, about 1 minute. Add the flour, baking powder, cinnamon, allspice or nutmeg, and salt. Beat until the batter has a crumbly consistency, about 1 minute. Stir in the apples and mix until apples are evenly coated and the mixture becomes moist and smooth. Scrape the batter into the prepared pie plate and smooth the top evenly. Sprinkle with turbinado sugar. Bake 30-35 minutes, until the center of the cake is firm and a toothpick inserted comes out clean, cake is deep brown, and apples are tender. Remove from oven and cool for 1 hour. Serve in wedges, warm or at room temperature.