Sausage Stuffed Apples
They can make a great meal by themselves or serve as a great side. These apples really take on an interesting medley of flavors. This recipe is the perfect welcome to the fall season and all the flavors it has to offer.
Cook time: 20 mins.
Grill time: 1 hr.
Yields: 6 servings
- 3 Tbsp. butter
- 1 small onion, finely chopped
- 1 rib celery, finely chopped
- 1 lb. of sausage
- 4 fresh sage leaves, minced
- salt & pepper
- 4 Tbsp. maple syrup
- 6 large apples
- Add 1 Tbsp. butter to a skillet over medium heat. Add the onion and celery and cook until golden brown, about 4 minutes. Add the sausage and sage. Increase the heat to high, and cook, breaking up the meat with a wooden spoon. Cook until brown. Season with salt and pepper to taste.
- Transfer the stuffing to a strainer set over a bowl to drain off the excess fat, reserving the fat for basting. Let the stuffing cool to room temperature.
- Using a melon baller, corer, knife, or perhaps a very strong finger, remove the core from each apple creating a large cavity (the larger the better). Just be sure not to cut all the way through the apple.
- Spoon the stuffing into the apples. Next, top of the apples with equal amounts of maple syrup. Then, top the apple with the remaining butter.
- Brush the outside of the apples with the excess fat you reserved.
- Soak wood chips (I used maple) in water for approximately 30-45 minutes.
- Set up your charcoal grill for indirect medium grilling (A gas grill can be used instead too).
- Once your grill is at temperature, drop your soaked wood chips on the coals and close the lid. When smoke appears, place your apples on the grill. Remember, you are grilling indirect so the apples should not be over the coals.
- Grill the apples until soft, approximately one hour.