Moderate Oven’s Exciting, Delicious, Easy and Ridiculously Awesome Maple Braised Sausages

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I adore ogling recipes in the blogosphere but I rarely get to try them out. This month I’ve changed that by adding recipes from other food bloggers to my monthly meal plan. How exciting is that?

My most recent recipe from the blogs is Moderate Oven’s Maple-Braised Italian Sausages with Apples. It was super-easy to make and the result was full of balanced flavors (sweet maple, tart apples, rich fennel-filled sausages). How delicious is that?

The best thing about this recipe is that it involves several meal components so dinner comes together so simply. There’s meat (sausages), veg (cabbage), fruit (apples) and a jus sauce (from the sausage drippings and maple syrup). You brown the sausages and then briefly sauté cabbage and onions (I did this earlier in the day). Then it all goes into a pot with the apples and maple syrup. Pop it into the oven and it’s ready when the sausages are cooked through. How easy is that?

All that was needed to round out the meal was a bit of carb to soak up the juices. I went for creamy cheddar polenta but white rice or grainy bread would have done just as well. A few greens for color and dinner is ready! How ridiculously awesome is that?

Note: I used red cabbage instead of the green cabbage Dani specified in the recipe. Why? Because I love red cabbage. But the resulting jus was a pretty intense purple. Green cabbage might therefore be a better bet, just for appearances sake. Oh, and I should also mention that the inspiration for Dani’s recipe comes from The Grassfed Gourmet.

5 Responses to “Moderate Oven’s Exciting, Delicious, Easy and Ridiculously Awesome Maple Braised Sausages”

  1. Gavin Bradshaw — February 2, 2012 @ 11:53 am (#)

    I’m sure they would taste as delicious as they look to be. Can it be as easy to cook without using the oven?

    Thanks for sharing this wonderful recipe. Waiting to try it out soon.

    -Gavin

    • Christine — February 2, 2012 @ 1:51 pm (#)

      Yes, I’m sure that you could simply cover the pot and simmer over low heat on the stove until the sausages are don.e You’d probably want to give it a stir every now and then though.

  2. Katerina — January 26, 2012 @ 1:04 pm (#)

    I wonder how they would taste if I used honey instead of maple syrup which is very difficult to be found here in Greece. they look very tasty!

    • Christine — January 27, 2012 @ 9:13 am (#)

      I’m sure honey would work. Too bad you can’t get the maple though since it works really well with the cabbage and with the fennel in the sausages.

  3. Dani — January 26, 2012 @ 10:00 am (#)

    Thanks, Chris. I’m glad you enjoyed the recipe. It’s nice to know people are still getting some use out of my blog while I can’t be posting to it. I hope all is well with you!

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