Chicken-apple sausages are relatively cheap and great for "emergency" quick meals. I try to keep some on hand for when I need dinner fast and don't have the energy or inclination for a lot of hassle in the kitchen. In this recipe, the sausages feature in a simple skillet meal that combines the sausages with apples, onions, and German-style spaetzle (or egg) noodles for a filling, tasty dinner. If you don't have or can't find spaetzle, substitute egg noodles, and reduce the cooking time (the egg noodles should cook in about five minutes or less). A little mustard and sour cream add more flavor and creaminess to the dish and turn it into something quite special. Because the sausages are precooked, the skillet meal takes minutes to make. You probably can have dinner on the table in about half an hour. A green vegetable and/or a salad would go well with the dish. Leftovers--if you have any--make great lunches. Enjoy!
Chicken Apple Sausage and Spaetzle Skillet Meal -- Serves 4+
1 tablespoon of canola oil
1 medium onion, chopped
3 medium apples, cored and sliced (use whatever variety you have)
7-10 chicken-apple sausages (I get mine from Lidl in a package of 10)
3 cups of hot water
2-3 teaspoons of reduced sodium chicken "Better Than Bullion"
1/2 teaspoon of dried thyme
1/4 teaspoon of pepper
8-9 ounces of spaetzle noodles (the dry kind) or egg noodles
1 tablespoon of mustard (Dijon or grainy)
1 cup of sour cream (light is fine)
Salt to taste
Chopped or torn fresh parsley, optional
In a large skillet or chef's pan heat the oil over medium heat. When the pan is hot, add the onion and apple and saute them together for about 5 minutes. Add the sausages to the pan and saute them with the onion and apples for 5-8 minutes or until the sausages brown a bit. Stir in the water, Better Than Bullion, thyme, and pepper, and bring the mixture to a boil. Stir in the noodles, bring the mixture back to a boil, then reduce the heat to a simmer and cover the pan loosely. Let the mixture cook until the noodles are just tender and most of the water has been absorbed/has evaporated (about a cup of water should remain). Stir in the mustard and sour cream until combined. Turn off the heat, taste the mixture, and add salt if you wish. Sprinkle on the parsley, if you'd like, and serve the sausage mixture warm from the pan for easier cleanup.
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