Reasons to Roast: More Than 100 Simple and Intensely Flavorful Recipes Paperback - 1997

Details

• Title Reasons to Roast: More Than 100 Simple and Intensely Flavorful Recipes
• Author Dorothy Reinhardt; Georgia Downard; Rux Martin (Editor)
• Binding Paperback
• Edition First Edition; F
• Pages 256
• Volumes 1
• Language ENG
• Publisher Houghton Mifflin, New York. USA
• Date 1997-09-09
• Illustrated Yes
• ISBN 9781576300619 / 1576300617
• Weight 0.93 lbs (0.42 kg)
• Dimensions 8.3 x 8.37 x 0.76 in (21.08 x 21.26 x 1.93 cm)
• Library of Congress subjects Roasting (Cookery)
• Library of Congress Catalog Number 97013760
• Dewey Decimal Code 641.71

Pork Sausages Roasted with Onions and Apples

11/2 pounds sweet Italian sausages, lightly pricked with a fork 2 cups sliced onions 2 McIntosh apples, cored, halved and thickly sliced 3 tablespoons unsalted butter, melted 1 tablespoon minced fresh sage, or 1 teaspoon dried, crumbled Salt and freshly ground black pepper 3 tablespoons minced fresh parsley

1. Preheat the oven to 425 degrees F. Lightly oil a roasting pan.
2. Place the sausages in a roasting pan and roast, turning occasionally, for 20 minutes.
3. Meanwhile, combine the onions and apples with the butter in a large bowl, toss to coat and season with the sage and salt and pepper to taste. Pour off the fat from the roasting pan and add the apple mixture to the pan, scattering it around the sausages. Roast, stirring occasionally, for 20 minutes more, or until the juices run clear when the sausages are pricked with a fork and the onions and apples are golden. Transfer to a large serving plate and sprinkle with the parsley.

Excerpted from Reasons to Roast : More Than 100 Simple and Intensely Flavorful Recipes by Georgia Downard, Evie Righter and Dorothy Reinhardt. Copyright © 1997. Reprinted by permission. All rights reserved.