If you don’t have gnocchi, this savory autumn sauce would be suitable for pasta, pork, or even spaghetti squash.
Ingredients
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8 oz. sweet Italian sausage
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1/2 medium sized shallot coarsely chopped.
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1 tablespoon unsalted butter
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10-12 sage leaves washed, patted dry, coarsely torn. Plus more for garnish if desired.
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2 cups Champlain Orchards apple butter
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1/2 cup heavy cream
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1/3-1/2 cup Champlain Orchards fresh apple cider
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1 splash 2-3 tablespoons Chardonnay
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1 dash crushed red peppers
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fresh black peppercorn to taste
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1 large Honeycrisp apple peeled, cored, and coarsely diced.
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1 tablespoon chopped Italian parsley leaves. Plus additional for garnish if desired.
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1/4 cup toasted walnut pieces
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grated Havarti cheese for topping
Instructions
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Using large skillet, brown sausage over medium heat.
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Midway through browning process, add shallot and sauté till soft and translucent and sausage fully browned. Remove from heat and set sausage and shallot mixture aside.
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Using same skillet, over low heat melt butter and add sage. Stir and sauté gently for about 2 minutes, do not overcook, remove from heat and set aside sausage mixture.
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Using same skillet, over medium-low setting, heat apple butter. Add cream and slowly but thoroughly stir until homogeneous.
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Add wine and cider and stir in.
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Add sausage, shallots, and sage to sauce.
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Stir in crushed red peppers, black pepper, and parsley leaves.
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Add apple and continue to stir over low heat.
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Prepare gnocchi as directed.
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Serve in warm bowls, top with toasted walnuts and grated Havarti.
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Garnish with optional sage and Italian parsley if desired.
| Adapted from Platter Talk