• 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)
  • 8-10 small red potatoes, quartered with skins on
  • 3 small Red Delicious apples, cored and sliced
  • 2 small onions, sliced
  • 1/2 cup apple cider vinegar
  • 1/4 cup sugar
  • Lawry's seasoning salt
  • Ground black pepper
  • Dried herbs, like italian mix or parsley
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TYPE OF DISH Casserole
CUISINE American


  1. 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.
  2. 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.)
  3. 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.
  4. 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.


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