5-Minute Maple-Baked Apples with Sausage
A get-up-and go hot breakfast for those dark, chilly winter mornings. The sleepyheads in your family will appreciate this comforting treat. It takes less than 5 minutes to prepare and just 5 minutes to bake in a microwave oven.
Time: 10 minutes total, but only 5 minutes labor.
Serves 2. For more servings, increase amounts appropriately.
- 4 Brown 'n Serve turkey sausage links (optional)
- 2 Granny Smith apples
- lemon juice
- 2 tablespoons maple syrup
- 2 tablespoons chopped walnuts or granola
- 1 teaspoon butter (optional)
You will need a microwavable deep casserole with glass lid (or use plastic wrap) for this recipe.
1. In a microwave-safe deep casserole, brown the sausages (if using) according to the package instructions. Or, use regular sausage links and fry them in a skillet on the stove until browned.
2. While the sausage is cooking, slice off the bottom and top of the apples and core them. Use a vegetable peeler to remove a strip of peel around the middle of each apple. Rub lemon juice on the cut services as you go to keep them from discoloring.
3. When the sausages are cooked, remove them from the casserole and set aside. Place the apples in the dish, then insert one sausage into each of the holes left by the core; set the remaining sausages aside. Drizzle a spoonful of maple syrup on top of each apple, drop the nuts or granola on top, dot with butter if using, then sprinkle cinnamon to taste over each apple.
4. Cover the dish with the glass lid or plastic wrap, vented at the edge. Microwave for about 5 minutes, depending on your particular microwave oven. This was cooked in an 800 watt oven with turning carousel. If yours does not have a carousel, stop and reposition the apples halfway through. The apples should be just tender when pierced. Serve the apples hot, with the extra sausages, and the juices spooned over them.
Serving suggestion: The apples give off wonderful juices as they bake, but avoid overcooking them as they'll give off too much juice. Try serving them with a whole-grain waffle or pancake, using the apple juices instead of traditional syrup.
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This is an edited and updated archive of pages originally published in 1997.
Copyright © 2007, Forkmedia LLC. All rights reserved.
Modified August 2007