Steven Raichlen's Barbecue! Bible

Sausage Meets Apple

Sausage Meets Apple

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It’s a simple idea that delivers big flavors. Stuff a sweet fall apple with savory breakfast sausage (we used Farmland breakfast sausage, graciously provided by the sponsor of this blog post) and roast it in a smoker. Splash in a little maple syrup for sweetness and add a cinnamon stick for spice. Serve it for breakfast, or as a late night snack, or pretty much any time in between. It makes a great breakfast choice for the holidays.

To hold the apples upright, use my Best of Barbecue Grill Rings. (Barring that, make grill rings from crumpled aluminum foil.) The perfect smoking fuel? Apple wood.

Sausage-Stuffed Apples

Method: Hot smoking
Yield: Makes 6 apples
Equipment: Best of Barbecue Grill Rings

6 firm sweet apples (you can also use onions)
2 tablespoons maple syrup
8 ounces breakfast sausage
6 bay leaves (optional)
6 cinnamon sticks

  1. Core the apple, leaving the section under the seeds intact. The idea is to create a cavity in the apple.
  2. Coring apples

  3. Pour 1/2 teaspoon maple syrup in each apple. Stuff each apple with the sausage meat. Stand a cinnamon stick (and bay leaf if using) upright in the sausage in the center of each apple. Place the apple on a grilling ring or ring of crumpled aluminum.
  4. Sausage-stuffed apples and onions

  5. Set up your grill for indirect grilling and preheat to medium-low (275 degrees). Place the apples on the grill grate over the drip pan away from the heat. Toss the wood chips on the coals.
  6. Smoke-roast the apples until browned and soft and the pork is cooked through, 1 to 1 1/2 hours.

In accordance with FTC guidelines, we must disclose that this post contains sponsored links from Farmland, and that they provided products in order to craft this recipe.

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