Sausage and Apples, Normandy-Style

Name: Sausage and Apples, Normandy-Style
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT1H15M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 4 servings
Cuisine: european
Ingredients: 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

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Level: Easy
Total: 1 hr 25 min

Prep: 10 min
Cook: 1 hr 15 min

Yield: 4 servings

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."

Level: Easy
Total: 1 hr 25 min

Prep: 10 min
Cook: 1 hr 15 min

Yield: 4 servings

Ingredients

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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

Directions

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.