By Susan Greene
Beginning a meal with a small bite or two of a flavorful food introducing the rest of the meal, otherwise known as an amuse bouche, is a practice I can embrace. In Europe, it is common to place an order for an apertif which is accompanied by a small portion of a tasty morsel. At home, I have gotten into the habit of enjoying a small bit of something such as a handful of nuts, small plate of cheese with crackers and/or olives or fruit, as I prepare dinner. These apple sausage tidbits are more extensive in their preparation than I use for an everyday meal, but they are an impressive treat for guests or special occasion meals.
Start with your favorite sausage. I used hot and sweet Italian sausages. Place the sausage in a large frying pan, add a quarter cup of water and cover. Cook over medium-high heat approximately five minutes, until the sausage is firm enough to cut ( if you are using pre-cooked sausage this step can be skipped). Slice the sausage and return to the pan and continue cooking until browned.
Remove the sausage from the pan and set aside for later. Slice one or two Granny Smith apples, or your favorite tart firm apple, into inch sized cubes. Add to the same pan with one pat of butter, a splash of brandy or sweet wine, to de-glaze the pan, and about a tablespoon or so of brown sugar and cook over medium heat stirring often until softened but still firm in the middle.
At this point, you can fry sage leaves until crisped, or not. I like the touch of green it adds to the presentation but flavor-wise they are not essential. To use the sage, add enough olive oil to the pan, after removing the apples, to cover the bottom about 1/8 inch thick. Add the sage leaves cooking for approximately 1 minute or until crisp. This process doesn’t take long. To assemble, place a sausage slice on a plate add a sage leave and top with an apple cube. You can either skewer with toothpicks now or put the toothpicks out for your guests to use. The amounts can be adjusted for the number of people you are feeding. One pound of sausage and one apple make about twenty-four bites, so you would need 24 sage leaves.The final tidbit is a wonderful mix of sweet, salty and spicy.