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Laura's Sausage-and-Apple Hash

This recipe is a great dish for fall when apples are at their peak. I crave the sweet-and-savory combination of sausage, sage and apples as the weather cools, but you could make this dish any time of year as well. Try the hash on top of my Belgian Waffles, or serve it as a hearty side for any meal.
  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 6 to 8 servings
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2 tablespoons olive oil

4 links sweet and spicy Italian sausage

1 yellow onion, thinly sliced

3 to 4 fresh sage leaves, sliced, or chopped fresh thyme to taste

3 Granny Smith apples, peeled, cored and thinly sliced

Salt and freshly ground black pepper

Belgian waffles or pancakes, for serving

Warm maple syrup, for serving


  1. In a large skillet, heat the olive oil over medium-high heat. Add the sausage links and allow them to cook until browned on all sides, about 5 minutes total. Remove to a plate and set aside.
  2. Add the onions to the skillet and cook until soft and slightly caramelized, 4 to 5 minutes. While the onions are cooking, cut the sausages into slices about 1/2-inch thick. Add the sausage and sage to the skillet and cook everything together, stirring occasionally, until the sausage is cooked through and crispy around the edges, 5 to 6 minutes.
  3. Add the slices of apples and cook them only until they begin to soften but still retain their shape, 4 to 5 minutes. Season everything with a good pinch of salt and pepper and serve over Belgian waffles or pancakes with a good drizzle of warm maple syrup.

Cook’s Note

I usually use Granny Smith apples for this dish, but you can use any that you have locally in season. You can also try a mix of textures and flavors, tart and sweet, crispy and soft, from a local orchard or farmers' market: Believe me, it will be amazing!

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