This recipe is one dear to my heart. I say that because I've made it so many times that I know the thing by heart, and it's always a crowd pleaser! A perfect dinner for a cool fall evening or weekend, it's easy to prepare, cook and serve. (Just beware of the vinegar smell - it lingers a little while!) I love pairing the dish with garlic green beans or green bean casserole, and Caesar salad for larger dinners. Mmm mmm....
1 package beef sausage (can use lean turkey sausage as well)
Put potatoes on to boil in a large pot of salty water on high heat. Meanwhile, slice up sausage width-wise into small round pieces and add to a heated pan drizzled with olive oil. Toss in Lawry's, pepper and herbs to season to taste. Cook sausage just long enough to get a bit of chargrilled black on some pieces.
While sausage is cooking, combine apple cider vinegar and sugar in a small bowl by mixing vigorously with a fork until most of sugar is blended. Taste test with finger and if still too bitter, add a little more sugar. (It should be a bit more sweet than bitter.)
In a separate sautee pan, add sliced apples and onions, 1/2 of the the vinegar/sugar mixture and seasoning salt and pepper to taste. Cover with foil or a lid and let simmer on low until apples are tender.
In sausage pan, once sausage is cooked, add the quartered potatoes to the sausage. Pour over the remaining vinegar/sugar mixture and cover with foil or a lid as well, to keep in moisture. It should be on medium-low heat. Once apples and onions are ready, pour the entire pan into the sausage and potatoes and mix well. Top with an additional scattering of herbs and serve.