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Meat stuffed apples

WaterscapesWaterscapes Posts: 97
edited 7:49PM in EggHead Forum
I noticed a post some time back where someone stuffed apples with sausage and cinnamon and then butter and cooked on egg does anyone have the details on this receipe?


  • Richard FlRichard Fl Posts: 8,163
    Does this help?

    Appetizer, Sausage Stuffed Smoked Apples, LocoLongBall

    12 Large Sweet Apples (Honey Crisp is my favorite)
    16 oz breakfast sausage
    5 oz Blueberries (not required)
    1 Medium Onion, diced
    1/2 cup celery, diced
    1 stick unsalted butter
    1 bottle Maple Syrup, any brand
    1 tsp Brown Sugar

    1 In a medium skillet, add 1 tsp of butter on Medium High Heat. Sauté onions and celery until translucent, Add the breakfast sausage to the sauté pan and cook until golden brown. Just before you pull the sausage mixture from the pan, add the blueberries and brown sugar. Give them a couple of tosses in the pan. Remove from the heat and let cool.
    2 Scoop out the core of the apples without going completely through the apple. Fill cavity about ¼ of the way up the maple syrup, then stuff the sausage mixture into the apple. Get as much as you can in the apple. Add tsp of butter on top of the apple when you put it in the egg.
    Egg Setup:
    1 About 300 with an indirect set-up.
    2 Add apple wood for a nice smoke flavor.
    3 Should take about 35 to 45 minutes, or when apples are soft and the skin starts to split. The softer the apple, the better the results. Cut into 4 parts, cover with more syrup and enjoy!

    Recipe Type

    Recipe Source
    Author: LocoLongBall (Bryan Marr)

    Source: BGE Eggtoberfest '07, LocoLongBall
  • egretegret Posts: 4,089
    Here's one LocoLongBall did at Eggtoberfest 2006, and they were excellent :

    New England Smoked Apples


    12 Large Apples
    1 stick Unsalted Butter
    One celery stalk
    One small sweet onion
    1 tsp dried Sage.
    16 ounce bulk original sausage
    Maple Syrup
    Apple Wood Chips or Chunks for smoking (optional)

    Preparation Directions:

    Melt 1 tsp. of butter in medium-hot pan.
    Finely chop the onion and celery stalk, saute them until slightly brown.
    Add sausage and sage turn heat up to high; break up sausage while cooking with wooden spoon. Cook mixture until all the sausage is done.
    Remove from heat, and strain. Let cool to room temp before adding to apples.
    Core apples with melon baller, making sure not to puncture through the bottom of the apple, leaving a cavity for sausage stuffing.
    Fill apples 1/2 way with sausage stuffing, then add small amount of Maple Syrup, fill the rest of the cavity with the stuffing. This can be done several hours before cooking, just cover and put in refrigerator.

    Cooking Directions:

    Stabilize egg at 350-375 degrees with plate setter and drip pan. Add apple wood if using.
    Put apples on egg and put a dab of butter on them.
    About 20 minutes into the cook, put some syrup on top of the apples.
    Apples should take about 45 minutes to 1 hour depending on the size of apples. You want them to be soft, when the skin splits is a good sign they are done. Serve hot, and with lots of syrup.
  • egretegret Posts: 4,089
    Great know the rest! :laugh:
  • BordelloBordello Posts: 5,926
    No Rum???? :whistle: :woohoo:

  • Thanks I will get started now.
  • Richard FlRichard Fl Posts: 8,163
    Yes!, but mine is the more current '07 version. Wonder how scotch would help the flavor?
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