Pork and apple are a traditional pairing. Here, a mixture of apple cider and honey is brushed on pork sausages during the final minutes of cooking to create a sweet glaze. If applied sooner, the sugar in the cider and the honey might burn. Hard cider is the first choice, but sweet cider may be substituted. The sausages are delicious alongside eggs and potatoes, and also make a tasty breakfast sandwich.
- 1/2 cup hard or regular apple cider
- 2 Tbs. light honey
- 2 tsp. unsalted butter
- 1 1/2 lb. pork sausages
Preheat an oven to 350°F.
In a small bowl, stir together the cider and honey. Set aside.
In a large ovenproof fry pan over medium-high heat, melt the butter. When the butter foams, add the sausages and cook, turning occasionally, until browned, 7 to 8 minutes.
Brush the sausages with about one-third of the cider-honey mixture and transfer the pan to the oven. Bake, turning once halfway through cooking, until the juices run nearly clear when a sausage is pierced with a fork, about 10 minutes. Brush the sausages with half of the remaining cider-honey mixture and continue to bake until a glaze forms, about 2 minutes. Brush with the remaining mixture and bake for 2 minutes more.
Transfer the sausages to a warmed platter and serve immediately. Serves 4 to 6.
Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).