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Printable Version
Name
By
Erin Carter
Patricia Griffin
Shirley Ann Carter
Martha Tedrow
Sara Villat
Clara Dean
Other
Ethel Lancaster
Ethel Heider
Type
Appetizer
Dessert
Entree
Salad
Side Dish
Soup
Incredients
Boxes
Cans
Cups
Dash
Ounces
Pinch
Pounds
Tablespoons
Teaspoons
of
1.0 of Package precooked Sausage Links cut into half
1.0 of Green Apple Cored
1.0 of Red Apple Cored
1.0 Cans of Vegetable Juice 16 ounces
2.0 Tablespoons of Spicy Brown Mustard
0.125 Teaspoons of Pepper
1.0 of Large Onion Sliced
1.0 of Small Garlic minced
1.0 Teaspoons of Chili Powder
2.0 Cans of Pink beans rinsed and drained
Instructions
In a large skillet, brown sausage according to package directions. Meanwhile, cut 1 or 2 slices from each apple; set aside for garnish. Chop remaining apples. In a medium bowl, stir together the next three ingredients. With a slotted spoon, remove sausage to paper towel to drain; keep warm. Sauté apples, onion, garlic, and chili powder in drippings until onion is soft, about 3 minutes. Add juice to mixture, beans and sausage. Cover and cook until heated through about 5 minutes. Garnish with parsley.