Red Meat Allergy 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
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Chef's tipMatch the recipe's sausage form. Turkey sausage is leaner than pork - add a little oil if the pan looks dry. If the product is raw, cook it to 165°F (74°C); if it's fully cooked, add it later and just heat it through. - 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
- 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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