Party&Entertaining: BBQ Andouille Sausage & Apples
BBQ Andouille Sausage & Granny Smith Apples
- 1 1/2 pounds smoked andouille sausage cut into 1 inch thick slices
- 2 large granny smith apples each cored and cut into 12 wedges
- 2 scallions chopped
- 1 cup bottled barbecue sauce I recommend kraft original
- 1 tablespoons liquid smoke
- 2 teaspoons dark brown sugar
- 1 tablespoon yellow mustard
- 1 cup water
- Heat large pan over medium-high heat, and add sausage. Cook until brown on both sides. Remove with slotted spoon to large plate and set aside.
- Add apples to pan and reduce heat to medium. Cook apples until they just begin to soften. Remove apples from pan and add to plate with sausage.
- Add remaining ingredients (except scallions) to pan and reduce heat to simmer. Allow the mixture to simmer uncovered until thickened, about 20 minutes.
- Return sausage and apples to pan, and add scallions. Cook for another 5 minutes.
- Serve warm. Garnish with additional scallions if desired.
“BBQ Andouille Sausage & Apples!” Barbecue andouille sausage and granny smith apples may be uncommon, but it is a genuinely delicious bite.
People have been pairing pork and fruit together for centuries. Traditionally, pork cuts like roast or chops are paired with fruit (dried or fresh) or fruit sauces and enjoyed at dinner tables worldwide.
Pork pairs well with many different types of fruit; apples, cranberries, and pears, to name a few. Pork comes in various cuts, and the recipe ideas for pairing it with fruit are only limited by the cook’s imagination.
I love being adventurous in the kitchen. Part of the fun of creating recipes is experimenting with ingredients and trying different combinations. How else will you know what works or moreover what doesn’t? Truthfully, I have been very fortunate that most of my attempts at creating delicious recipes have been successful.
At my house, grilling is a favorite pastime; we rarely pass up a chance to enjoy a great plate of barbecue. We grill throughout the year; after all, there are warm sunny days for enjoying the outdoors in the summer and football season in the winter, both excellent times to fire up the pit. One of the best things about barbecue, it is perfect for serving at large gatherings.
When hosting large gatherings, pick foods that can be prepared ahead.
After all, who wants to be stuck in the kitchen when the fun begins. I also try to stick with simple dishes that pack a big punch in the flavor department. My BBQ andouille sausage & apples definitely meet that criteria! Barbecue andouille sausage and granny smith apples may be uncommon, but it is a genuinely delicious bite.Easy to serve foods are another must. It’s so much easier to have a big bowl or plate of something where guests can dig in.
These saucy, smoky andouille sausage and apples are perfect for serving at casual gatherings, parties, and backyard barbecues. I love to make this dish during football season; it was a massive hit on this year’s Superbowl menu. It’s inexpensive to prepare, quick, and easy to make, and you don’t have to use andouille; sweet Italian, kielbasa, or chicken sausage would also work.
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Welcome! My name is Pam, and thanks for visiting my blog. Food and Wine Chronicles was created to share real-world experiences in the culture. From wine reviews and wine articles to interviews with winemakers and winery visits, reviews of the latest food hot-spots to the creation of cuisine, all are meant to help educate, inspire, motivate, and connect you to the fantastic vibrant and cultured food and wine lifestyle.Learn more
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