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Mixed Dishes Sausages and Apples

240. sausages and apples
(from Cookery and Confectionary, by John Conrade Cooke, 1824)
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Ingredients:

sausage-meat​
flour​
butter​
large apples​
remoulade sauce​

Instructions:

Flatten some sausage-meat round in cakes, the size of a crown piece; flour it and fry it on a saute-pan, with butter; slice some large apples, the same size; take out the cores and fry them; put a slice of apple and sausage alternately round the dish; serve with a remoulade sauce. (See Sauces.)​


To Make this dish you need a remoulade sauce...
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This Sauce requires "mustard, made as No. 590" as well as "Brown Sauce (No. 43)"....

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You'll need a "good brown gravy" to make the Brown Sauce...

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Can't make a "good brown gravy without first making some "beef broth" right?

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Suddenly, making "Sausages and Apples" just became the most complicated dish possible....
 
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When I was a kid my grandmother used to make what she called Snitz and Knepp it was made by boiling a cured ham and then she put in dried apples when it was almost done she dropped in dough to make dumplings.I remember her saying the dumplings would get sad if left in to long. That was a long time ago but it was good.
 
When I was a kid my grandmother used to make what she called Snitz and Knepp it was made by boiling a cured ham and then she put in dried apples when it was almost done she dropped in dough to make dumplings.I remember her saying the dumplings would get sad if left in to long. That was a long time ago but it was good.
I like the sound of this one,bet it would stick to your ribs.
 
My wife makes a sausage and apple recipe that lines the bottom of a pan with sliced apples lightly dusted with brown sugar, 6 cups of cooked rice, then the top of the rice is covered completely by smoked sausage...the whole shebang is baked (covered) then the last 15 minutes she pulls the cover off so the sausage browns up a little...the fat permeates and flavors the rice and apples...it's even better day 2!
 
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