2 pounds smoked kielbasa (preferably beef and pork), cut crosswise into 3 inch lengths

2 tablespoons olive oil

3 large onions, chopped (6 cups)

½ teaspoon salt

1 teaspoon black pepper

½ stick (1/4 cup) unsalted butter

1 large Granny Smith apple

1-3/4 cups reduced sodium chicken broth

mashed potatoes to accompany

  1. Lightly score each piece of sausage in several places with a sharp paring knife. Heat 1 tablespoon oil in a 12 inch heavy skillet over moderate heat until hot but not smoking, then brown half of the sausage, turning occasionally, until golden, about 4 minutes.  Transfer to a bowl and cover to keep warm.  Pour off fat and wipe skillet clean. Add remaining tablespoon oil to skillet and brown remaining sausage in same manner, transferring to bowl as cooked.
  1. Wipe skillet clean again, then cook onions with salt and pepper and butter over moderate heat, stirring occasionally, until golden brown, 15 to 20 minutes. Meanwhile, peel, core and finely chop apple.  Stir apple and broth into onion mixture and simmer briskly, uncovered, stirring occasionally, until apple is tender, 6 to 7 minutes.  Add sausage and simmer until heated through, about 1 minute.

from Gourmet Magazine, December, 2006

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