Whole 30 Whole30 Apple Cinnamon Sausage Skillet
One of the trickiest parts of a 30-day reset is finding meals that feel genuinely satisfying rather than like a compromise, and this skillet absolutely delivers. Savory pork sausage gets seared until deeply golden, then tossed with sweet apple wedges, red bell pepper, and yellow onion in a pan sauce built from chicken broth and a splash of apple cider vinegar. The cinnamon and sage tie everything together in a way that feels almost autumnal — warm, a little sweet, and deeply savory all at once. The key to making this work within the program is starting with a compliant sausage, since most store-bought links sneak in added sugars or fillers that would otherwise disqualify the whole dish. Everything else on the ingredient list is naturally clean, so there's no substitution gymnastics required. It comes together in one skillet and serves four, making it a smart option for a weeknight dinner or weekend meal prep. Scatter fresh thyme over the top before serving and it looks like something you'd order at a brunch spot — no one needs to know how easy it actually was.
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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
- 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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