Applejack Pork Sausages |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | |
| INGREDIENTS: | ||
| pork sausages | apple cider | 1/4 cup applejack brandy |
| fresh apple slices (optional) | prunes (optional) | |
| 1 | In the blazer of the chafing dish, cover pork sausages with apple cider. Light burner and bring to a boil. Let simmer until sausages are done and swell to about double in size (about 12 minutes). Pour off juice. Let sausages brown gently in their own fat just enough so that they don't shrink. Add applejack brandy to the pan and flame. When flame dies, sausages are ready to serve. Slices of fresh apple and prunes may be added when sausages begin to brown. |