Mold Detox Friendly Whole30 Apple Cinnamon Sausage Skillet
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Learn more →Ingredients
4 servings
- 1 lb whole30-compliant pork sausage links, sliced into ½-inch rounds
- 1 tbsp olive oil
- 2 medium apples (such as honeycrisp or fuji), cored and sliced into ¼-inch wedges
- 1 medium red bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- ¾ tsp ground cinnamon
- ½ tsp dried sage
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- ½ tsp salt
- 1 tbsp apple cider vinegar
- ¼ cup chicken broth
- 1 tbsp fresh thyme leaves (optional)
Instructions
- 1
Heat a 12-inch skillet over medium-high heat. Add the sausage rounds in a single layer and cook, undisturbed, for 3 minutes, until the cut sides are deep golden brown. Flip and cook 2 minutes more, until the second side is browned and the sausage is cooked through to 160°F (71°C) at the center. Transfer to a plate and set aside.
- 2
Reduce the heat to medium. Add the olive oil to the skillet, then add the onion and bell pepper. Cook, stirring occasionally, for 5–6 minutes, until the onion is softened and translucent and the pepper is tender.
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