Farm Fresh Recipe: Italian Sausage Stuffed Apples

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One of my favorite fruits of fall is the apple, and it’s certainly a delight to cook with.  Don’t be afraid to pair these delish gems in unique ways, you’ll be surprised and pleased with the results!

6 large tart baking apples
1 lb. Italian pork sausage
1/4 cup sweet onion, diced small
1 garlic clove, grated or minced
2 Tbsp golden raisins
2 Tbsp dark brown sugar
1 Tbsp butter

Preheat oven to 350 degrees and lightly spray baking dish with non-stick cooking spray.
Wash and core apples, scooping out a larger than usual portion of the core so you get a good hollow to fill.
In skillet over medium heat, break up pork sausage and cook until completely browned (no pink color left.)
Add onion and garlic to the skillet and stir into the sausage, continuing to cook until onion is softened and transparent.
Remove skillet from heat and stir in raisins.
Arrange apples in baking dish.
Spoon sausage mixture into cavity of apples, packing firmly.
Divide the brown sugar between the apples, sprinkling on top.
Divide the butter into six sections and lay one section on top of the brown sugar on each apple.
Bake apples, uncovered, in preheated oven at 350 degrees for 45 to 50 minutes or until apples have become soft.
Remove and let sit at room temperature for 2 to 3 minutes before serving, then serve warm.

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Barb Webb. Founder and Editor of Rural Mom, is an the author of "Getting Laid" and "Getting Baked". A sustainable living expert nesting in Appalachian Kentucky, wen she’s not chasing chickens around the farm or engaging in mock Jedi battles, she’s writing about country living and artisan culture.
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