Sausages And Apples
|Pork sausage links||1 Pound|
|Milk||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1⁄4 Teaspoon|
|Firmly packed light brown sugar||2 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Black pepper||1⁄4 Teaspoon|
1. Cook the sausages in a heavy 12-inch skillet, uncovered, over moderate heat for 10 minutes. Remove the sausages to a platter. Do not discard the drippings in the skillet.
2. Meanwhile, core the apples, but do not peel, and cut them into 1/2-inch rings.
3. Place the milk and flour in separate small shallow bowls or saucers. Dip the apple rings into the milk, coat them with the flour, then place them in the skillet. Reduce the heat to moderately low. Sprinkle the rings with the cinnamon and brown sugar, and cook uncovered, for 3 minutes on each side. Remove the apples to the platter.
4. Add the water, salt, and pepper. Raise the heat and bring to a boil, scraping up any brown bits stuck to the skillet. Cook uncovered, until only about 1/4 cup of liquid remains—about 4 minutes. Return the apples and sausages to the skillet to reheat briefly.