Sausage and Apples, Normandy-Style

Calvados is the famous apple brandy from Normandy. A well-stocked liquor store will generally have it on hand, but you can substitute applejack[ brandy (or even a good fresh apple cider.) "I can buy boudin blanc in many places in New York," Joseph says, "but depending on where you live, it may not be so easy for you. If I had to substitute, I suppose I would use bockwurst, which is a similarly, delicately flavored German veal sausage. Potatoes mashed with butter and cream is what we always eat with this."]

Total Time:
1 hr 25 min
10 min
1 hr 15 min

4 servings

  • 3 or 4 links (about 1 pound) fresh French white sausage (boudin blanc) or bockwurst, cut into 3/4-inch slices
  • 4 small Granny Smith or other firm, tart apples, about 1 1/2 pounds, peeled, cored, halved, and cut into 1/4-inch crosswise slices
  • Ground cinnamon
  • 1/4 cup Calvados, applejack or good apple cider
  • 1/4 cup heavy cream
  • Chopped fresh parsley leaves, for garnish
  • Preheat the oven to 350 degrees F.

  • In a large cold skillet, arrange the sausage slices in 1 layer. Set over medium-high heat, and cook, turning the slices once or twice until they are crisp and nicely browned on both sides, about 10 minutes. Remove from the heat and set aside.

  • In a 2-quart casserole, arrange a layer of about 1/4 of the sausage slices. Cover the sausage with a layer of about 1/4 of the apple slices. Sprinkle lightly with cinnamon. Continue in this manner to make 4 layers, ending with the apple slices.

  • Stir the Calvados into the skillet in which the sausage was browned, scraping up any crusty, brown bits that cling to the bottom of the pan. Stir in the cream until well blended, Pour this mixture evenly over the casserole.

  • Cover, and bake for 1 hour until the apples have cooked down and the mixture is bubbling. Sprinkle with parsley before serving.

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