If you don’t have gnocchi, this savory autumn sauce would be suitable for pasta, pork, or even spaghetti squash.
8 oz. sweet Italian sausage
1/2 medium sized shallot coarsely chopped.
1 tablespoon unsalted butter
10-12 sage leaves washed, patted dry, coarsely torn. Plus more for garnish if desired.
2 cups Champlain Orchards apple butter
1/2 cup heavy cream
1/3-1/2 cup Champlain Orchards fresh apple cider
1 splash 2-3 tablespoons Chardonnay
1 dash crushed red peppers
fresh black peppercorn to taste
1 large Honeycrisp apple peeled, cored, and coarsely diced.
1 tablespoon chopped Italian parsley leaves. Plus additional for garnish if desired.
1/4 cup toasted walnut pieces
grated Havarti cheese for topping
Using large skillet, brown sausage over medium heat.
Midway through browning process, add shallot and sauté till soft and translucent and sausage fully browned. Remove from heat and set sausage and shallot mixture aside.
Using same skillet, over low heat melt butter and add sage. Stir and sauté gently for about 2 minutes, do not overcook, remove from heat and set aside sausage mixture.
Using same skillet, over medium-low setting, heat apple butter. Add cream and slowly but thoroughly stir until homogeneous.
Add wine and cider and stir in.
Add sausage, shallots, and sage to sauce.
Stir in crushed red peppers, black pepper, and parsley leaves.
Add apple and continue to stir over low heat.
Prepare gnocchi as directed.
Serve in warm bowls, top with toasted walnuts and grated Havarti.
Garnish with optional sage and Italian parsley if desired.
| Adapted from Platter Talk