Sausages and apples
Posted: Mon Jan 22, 2007 4:13 pm
Fried Sausages
Cookbook: Glasse, Hannah. The Art of Cookery Made Plain and Easy, London: facsimile of the 1796 edition, (Hamden, Connecticut: Archon Books, 1971, with an introduction by Fanny Craddock), page 141.
Original Recipe: Take half a pound of sausages, and six apples, slice four about as thick as a crown, cut the other two in quarters, fry them with the sausages of a fine light brown, lay the sausages in the middle of the dish, and apples round. Garnish with the quartered apples.
Stewed cabbage and sausages fried is a good dish.
For Your Modern Kitchen: (doubled)
1 lb sausages (454 g)
12 apples
Slice 8 apples. Quarter 4 remaining apples. Fry sausages until lightly browned. Add all the apples and sauté with sausages until just tender. Remove sausages and place on centre of serving dish. Place apple slices around sausages and garnish with apple quarters.
Cookbook: Glasse, Hannah. The Art of Cookery Made Plain and Easy, London: facsimile of the 1796 edition, (Hamden, Connecticut: Archon Books, 1971, with an introduction by Fanny Craddock), page 141.
Original Recipe: Take half a pound of sausages, and six apples, slice four about as thick as a crown, cut the other two in quarters, fry them with the sausages of a fine light brown, lay the sausages in the middle of the dish, and apples round. Garnish with the quartered apples.
Stewed cabbage and sausages fried is a good dish.
For Your Modern Kitchen: (doubled)
1 lb sausages (454 g)
12 apples
Slice 8 apples. Quarter 4 remaining apples. Fry sausages until lightly browned. Add all the apples and sauté with sausages until just tender. Remove sausages and place on centre of serving dish. Place apple slices around sausages and garnish with apple quarters.