This recipe was another one of those that was floating around on Facebook. My wife shared it with me as something that I should make. Which I agreed with.
It is a fairly simple recipe, just pork sausage (with some other stuff) stuffed in hollowed out apples and grilled with indirect heat. The recipe is outlined below. I made one change as that was skipping the celery. That simply not wanting to buy a huge amount for how little it called for.
The apples turned out well. I don’t know if I quite recommend brushing the outside with the grease from the sausage. It wasn’t horrible but it gave a taste that wasn’t spectacular. The apple would still cook down fine without it. Speaking of the apple cooking down, there was still a bit of crunch to my apples after almost 30 minutes on the grill. No problems with that, just a heads up that you won’t get a nice soft apple after the allotted time. Plus, it really depends on the size of the apple and how much you are taking out of it. While I used all of the same type of apple, the sizes of the apples were a little different and how much I took out varied. I did flip the apples halfway through (and rotated them) so that the cooked more evenly with the indirect heat
But, overall, a good recipe to try.
- 3 tablespoons of butter
- 1/2 onion, chopped
- 1 rib celery, chopped
- 4 sage leaves, minced (I used 2 teaspoons dried sage)
- salt and pepper
- maple syrup (I used aboutm1/3 of a small bottle of pure maple)
- 6 apples
Add one tablespoon of butter to a pan over medium heat. Add onion and celery, cook until soft and golden brown. Add sausage and sage and cook until the sausage is done. Season with salt and pepper. Let the mixture cool slightly after draining fat to a bowl
With a melon baller or knife, hollow out the apples and fill with the sausage. Pour maple syrup over sausage. Use as much or as little as you like. Top off the app,es with the remaining butter
Set up the grill for indirect heat with the coals on one side. Put a piece of foil down on the opposite side and place the apples on the foil. Baste with the fat from the sausage. Cover a grill for 20-30 minutes.