Italian Sausage and Apple Hash with Dairy-Free Cream

Ingredients

• about 450 g Italian sausage (sweet or hot)
• 2 medium Apples (such as Honeycrisp or Gala)
• 1 medium Onion
• 2 cloves Garlic
• 1 tablespoon Olive oil
• 0.5 cup Dairy-free heavy cream alternative
• 1 tablespoon Fresh sage
• 0.25 teaspoon Salt
• 0.25 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Remove the about 450 g Italian sausage from its casings and crumble it into a 30.48 cm skillet. Cook over medium heat (176.7°C/175°C) for 8-10 minutes, or until the sausage is browned and cooked through. Break up any large pieces with a spoon as it cooks.
2. 2Using a slotted spoon, transfer the cooked sausage from the skillet to a plate, leaving the rendered fat in the skillet. If there is more than 2 tablespoons of fat, discard the excess. If there is less than 1 tablespoon, add 1 tablespoon of olive oil to the skillet.
3. 3Add the medium onion, which you have cut into small dice, and the 2 cloves of garlic, which you have minced, to the skillet. Cook over medium heat (176.7°C/175°C) for 4-5 minutes, stirring occasionally, until the onion is softened and translucent.
4. 4Add the 2 medium apples, which you have cut into 1.27 cm cubes, to the skillet. Cook for 5-7 minutes, stirring occasionally, until the apples are slightly softened but still hold their shape.
5. 5Return the cooked Italian sausage to the skillet with the apples and onions. Stir in the 0.5 cup of dairy-free heavy cream alternative and the 1 tablespoon of fresh sage, which you have chopped.
6. 6Cook over medium heat (176.7°C/175°C) for 2-3 minutes, stirring gently, until the dairy-free cream has thickened slightly and coated the ingredients. Stir in the 0.25 teaspoon of salt and the 0.25 teaspoon of black pepper.
7. 7Serve the Italian sausage and apple hash hot.

Related Guides