Bride & Groom MOM Subscribe

Find Local

Articles > Recipes

Sausage-Stuffed Sausages

Gillian Clark, Colorado Kitchen

> Back to more Thanksgiving recipes
Serves six

2 large onions, diced
3 granny smith apples, diced
2 tablespoons butter
2 cups chicken stock
4 cups seasoned stuffing mix (preferably Pepperidge Farm)
1 pound loose pork sausage meat
1 pound tub sausage casing (about 20 inches), rinsed

In a large, heavy saucepan set over low heat, sweat the onions and the apples in the butter. When the onions are translucent, add the chicken stock, raise the heat to medium and bring to a boil. Stir in the stuffing mix and cook over low heat for ten minutes.

In another saucepan set over low heat, warm the loose pork sausage meat, taking care not to cook it. Set aside. When it is cool, combine the meat with the apple-stuffing mix and combine thoroughly by hand or in a stand mixer. Refrigerate the mixture overnight.

Stuff the sausage mixture into the sausage casings to make four- or five-inch tied sausages. Poach each sausage for two minutes in simmering water. Cool, then brown in a pan over low heat just before serving.

Read Next

Vince Opening at CityCenterDC

Most Popular on Washingtonian

Kevin Spacey's Brilliant and Weirdly Effective Campaign to Win Over DC

The Insane Story of the Guy Who Killed the Guy Who Killed Lincoln

The Union Market Housing Boom Is About to Explode

Did the Nationals Dump Chuck Brown?

The Great Washington Bucket List: 50 Things Every Local Needs to Do

Peek Inside a Historic Kalorama Condo Listed for Under $435,000

12 New Restaurants to Try Now

Watch Foo Fighters' Homage to Jim Vance

These are Washington's Most Endangered Historic Sites