Smoked sausage and apples are a natural match once the weather turns: the sausage's saltiness balances the apples' sweetness, and a splash of cider turns the browned bits in the pan into a glaze. Everything cooks in the same skillet, so there is only one pan to wash.

Skillet Sausage with Apples and Onions

Scale

Method

Heat the oil in a large skillet over medium-high heat. Add the sausage in a single layer and brown on both sides. If using raw sausage rather than pre-cooked, cook through to an internal temperature of 160°F (71°C).
6 min
Lift the sausage out onto a plate. Add the onion to the fat left in the pan and cook, stirring occasionally, until it softens and turns golden at the edges.
5 min
Add the apples and cook, stirring only occasionally, until they pick up some color and start to soften at the edges.
6 min
Push the apples and onion to one side, stir the mustard into the cleared space, then pour in the cider and vinegar, scraping up any browned bits from the bottom of the pan.
1 min
Return the sausage to the pan and simmer, stirring occasionally, until the liquid reduces and clings to the sausage and apples rather than pooling.
4 min
Off the heat, stir in the thyme and season with the salt and pepper to taste.

Substitutions

Smoked sausage or kielbasa — Chicken or turkey sausage works for a lighter dish; raw bratwurst works too but needs longer over the heat to cook through.
Apple cider — Apple juice with a teaspoon of lemon juice stirred in.
Whole grain mustard — Dijon mustard, though the glaze loses some of the whole-seed texture.

Storing leftovers

Keeps four days in the fridge in an airtight container. Reheat in a skillet over medium heat; the apples will soften further but the glaze holds up well.

Questions

What apples hold up best here?

Firm, tart varieties like Honeycrisp, Granny Smith or Braeburn keep some bite through cooking. Softer apples like McIntosh will break down into the sauce instead.

Can I use a raw sausage instead of a pre-cooked one?

Yes. Bratwurst or other raw sausage works, but give it longer in step one and check it reaches 160°F (71°C) inside before moving on.

Is this good for meal prep?

Yes. The cider glaze keeps the sausage and apples from drying out on reheating, more so than a dry roast would.