Apple Sausage Medley
My family’s Christmas traditions are some of my absolute favorite things, that I look forward to all year long. Every Christmas Eve, we order Chinese takeout. My mom and aunt started this tradition many years ago, due to the fact that so much cooking and baking goes on around Christmas. I quite enjoy this tradition, as I love Chinese Food. My kids do too, so it works out quite nicely.
Then on Christmas morning, we have a nice big breakfast. There are a couple of dishes that we have every year. They are so tasty that I have to ask myself why we don’t have them more often. I think this year, I will! One of those dishes is this Apple Sausage Medley. We often call it the Christmas Sausage Medley, because that is when we usually have it. It is so super tasty that it could make for a nice dinner too. After all, my family loves to eat breakfast for dinner!
In a large skillet, bring kielbasa, sausage and apple juice to a boil over medium heat. Cover pan with a lid and cook for 5 minutes.
Remove lid and simmer for another 15 minutes, turning sausage frequently.
Remove kielbasa from pan and continue to cook sausage until brown, about 2 minutes. Remove sausage from pan.
Stir apple jelly and syrup into drippings, in skillet.
Add canadian bacon to pan and heat through. When canadian bacon is heated through, add the sausage and kielbasa back to the pan, and turn to coat with sauce.
Serve, and enjoy!
- 1 6 oz pkg Canadian bacon
- 1 Pork kielbasa
- 8 Sausage, links
- 1/4 cup Apple jelly
- 2 tbsp Maple syrup
- 1/4 cup Apple juice
- In a large skillet, bring kielbasa, sausage and apple juice to a boil over medium heat. Cover pan with a lid and cook for 5 minutes.
- Remove lid and simmer for another 15 minutes, turning sausage frequently.
- Remove kielbasa from pan and continue to cook sausage until brown, about 2 minutes. Remove sausage from pan.
- Stir apple jelly and syrup into drippings, in skillet.
- Add canadian bacon to pan and heat through. When canadian bacon is heated through, add the sausage and kielbasa back to the pan, and turn to coat with sauce.
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Sounds delicious… and I’m sure the “men” in my family will demand seconds!
That sounds SO good. I bet it’d be awesome with some diced apples sauteed in it too!!
I am trying this one tommarow 🙂 it looks and sounds yummy!
I’m confused about why you are listed as the author of a recipe that was published by Pillsbury many years ago. If you developed the recipe for Pillsbury, or if you gave proper credit in the post and I missed it, I apologize.
I’m not sure what you are upset about, Stephanie. This is a recipe that has been in my family for ages. I got the recipe from my mother, who got it from her mother. I don’t know how far back it goes, but I didn’t copy it from anyone other than my ma. It very well may be that Pillsbury has a recipe that is similar, but I don’t know anything about it.