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Baked Apples Filled With Sausage

Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
6 servings
Category
Fruit
Meat
Course
Side Dishes
Credit
Morris Shanstrom, Pueblo, Colorado, Colorado State Fair
Sources
Blue Ribbon Recipes

It’s apple season! Make apples part of your dinner time with this hearty recipe! 

For more apple recipes, go to Almanac.com/apple-recipes! 

Ingredients
1 pound bulk sausage
6 large tart baking apples
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon grated lemon rind
1/4 cup chopped figs
brown sugar, ground cinnamon, grated lemon rind, or chopped figs

Instructions

  1. Preheat the oven to 375 degrees F. 
  2. Brown the sausage in a large skillet. 
  3. Wash the apples and cut a slice from the tops. Scoop out the flesh, leaving shells 1/2 inch thick. Cut the flesh from the cores and chop it. 
  4. Add the chopped apple, brown sugar, cinnamon, lemon rind, and figs to the sausage and mix well. 
  5. Fill the apple shells with the mixture. Sprinkle the tops with brown sugar, cinnamon, grated lemon rind, or chopped figs. 
  6. Place in a baking dish, cover, and bake until tender, about 40 minutes. 
  7. Serve with hot biscuits and a green salad.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Sheryl</span> Tue, 06/27/2023 - 08:28
I make a similar dish when camping. I simply fry sausage patties, drain most of the grease, and toss my sliced, unpeeled apples with the rest of the ingredients, and sauté until they're tender. Serve with biscuits and scrambled eggs.
<a title="View user profile." href="/author/editors">The Editors</a> Tue, 06/27/2023 - 08:42

That sounds delicious, Sheryl!

 <span>Delta</span> Fri, 09/08/2017 - 21:25
I rated this recipe with a single star without even reading the whole recipe for this reason; Would it be too much to ask WHAT KIND OF SAUSAGE? Italian, breakfast, something else? Just a tiny, little detail after all. Sheesh.
<a title="View user profile." href="/author/editors">The Editors</a> Mon, 09/11/2017 - 15:51

Hello, Delta. Thanks for commenting. We prefer to leave the sausage up to the chef, as everyone has different taste. If we were to state "Italian sausage," those who do not like Italian sausage would turn away and so on and so forth for the other types of sausage. We hope you will try it with your favorite kind of sausage and decide to change your 1-star rating. Enjoy!

 <span>Dawn Harriman</span> Tue, 09/20/2016 - 13:13
What would go well with this recipe? Rice, maybe? Suggestions? Thank you!
<a title="View user profile." href="/author/samantha-jones">Samantha Jones</a> Wed, 09/21/2016 - 14:03

Hello Dawn,

Rice would go well with this recipe. You can also enjoy with a fresh salad!

Thank you,

Your OFA Editors

 <span>Charlotte Margolin</span> Mon, 11/23/2015 - 03:41
Are the figs fresh or dried?
<a title="View user profile." href="/author/samantha-jones">Samantha Jones</a> Wed, 09/21/2016 - 14:04

Hello Charlotte,

We used fresh figs in the recipe, however you can use dried figs if fresh are not readily available. 

Thank you,

Your OFA editors

 <span>Pam L</span> Wed, 09/26/2012 - 09:29
This recipe sounds great! unfortunately, there is no information regarding calories. I have to watch my caloric intake very carefully.
<span>Sherry Mcneil</span> Wed, 10/28/2009 - 09:00
I really do like the sound of this presentation of tart apples! I have saved it to my recipe box, and I have printed it off. The next time I want to impress anyone with my dinner table, this recipe will be included front and center. No doubt it will be enjoyed and appreciated.