Ingredients:
16 link pork sausages
4 to 5 tart apples, peeled, cored, and sliced
1 7 1/2-ounce package yellow corn bread mix (prepare batter according to direction
1 cup maple syrup
Fresh sage
Directions
Preheat oven to 450 degrees. Cook sausages until done, piercing with fork to let out fat. Drain, then arrange in a 9-inch square-baking dish. Layer sliced apples on top. Pour corn bread batter over all and bake for approximately 30 minutes or until corn bread is done. Serve with warm maple syrup and fresh sage garnish.
L&S SCCB, Pg. 59
Recipe courtesy Paula Deen
Servings: 4 to 5 servings
Prep Time: 10 min
Cook Time: 30 min
Difficulty: Easy
Show: Paula's Home Cooking/Savannah Country cookbook
Ratings for this Entry:
Submitted on July 7, 2009
Made this dish for an elderly lady who is a shut in, she loved it!!! Very easy, I do think next time I would add butter pats and some cinnamon/sugar on top of the apples, I thought my apples were too dry.
Submitted on December 12, 2008
I tried this recipe and liked it so much I took it to my Mom's for Christmas Morning! It was a hit! I just put it together and while it was in the oven my nieces opened presents. And very little clean up afterward, kept the cooking going for the rest of Festivities! Thank You, Sue
Submitted on October 10, 2008
This is an outstanding breakfast dish! I used Jiffy Corn Bread Mix, Braeburn Apples and a 1-lb Owens Country Style Sausage log. Before frying the sausage, I formed it into an 8 x 9-inch square and undercooked it so that it would finish cooking in oven. Drain it well. This shape fit great (it will shrink) into a 8-inch square pan. Before baking, I sauted the apples with cinnamon in melted butter for a couple of minutes. Served with micro-heated maple syrup (1/4 cup for 15 seconds). Eliminated the sage. Baked at 400 degrees instead otherwise too brown on top.
