the appetizer:

Small Parties by Marguerite Henderson, features full menus, like Breakfast at the Cabin for Six with a recipe for Herbed Egg Strudel and Autumn Harvest Feast for Eight with a recipe for Roast Prime Rib of Pork with Cherry Bourbon Sauce.



Chicken Apple Sausage Sauté

Serves 6


What is a breakfast without a side of sausages? Here is a simple sauté of flavorful sausages with apples and shallots.

  • 2 tablespoons butter
  • 2 large shallots, chopped
  • 2 Granny Smith apples, peeled and thinly sliced
  • 1 pound (about 4 links) chicken-apple sausage, cut in 1-inch pieces
  • Juice of 1 large orange
  • 2 tablespoons chopped chives

Heat the butter in a medium sauté pan over medium heat. Add the shallots and sliced apples; cook for 1 minute. Add the sausage slices and orange juice. Cover; simmer for 5 to 8 minutes, until sausages are cooked through. Serve with chopped chives sprinkled on top.

  • from:
    Small Parties
    More Than 100 Recipes for Intimate Gatherings
  • by Marguerite Henderson
  • Gibbs Smith, 2008
  • Paperback; $19.95
  • ISBN-10: 1423602463
  • ISBN-13: 978-1-4236-0246-0
  • Recipe reprinted by permission.

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Small Parties

*more recipes for this menu appear in the book


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