Sausage and Apples

In school they teach you to write in complete sentences. 

In my attempts at writing not-for-teachers, I prefer things short. And concise. Short and concise, sometimes incomplete sentences. To be catchy. And add emphasis on the important words.

Addendum: Subheads. I like them.

Memory: Cafe Berlin, Columbia, MO: The kind of hippie-food breakfast place whose menu items make you pause, then delight

Menu item: Apples, garlic, red onion, local andouille sausage, a hint of chili powder and cinnamon cooked in maple syrup and brown sugar.

Re-creation: Sunday brunch with home group ladies

My dinner for the next two nights: This wondrous concoction served atop Sweet Potato Pancakes.

Inspiration for that: Trattoria Centrale appetizer of bread spread with sweet potato puree and topped with apples, pork and other good things I can't recall.

Sausage and Apples

Adapted from Peace by Pastries

1 lb. andouille sausage

½ large red onion, sliced in half moons

4 cloves garlic, minced

3 green apples

2 tsp. cinnamon

2 tsp. chili powder

1/4 cup real maple syrup

¼ cup brown sugar

1 cup water

Salt and pepper, to taste

In a pan, cook sausage over medium heat until all pink is gone. Remove from pan. Remove part of fat in pan, leaving some to sauté next ingredients.

Add onion to pan and sauté about 5 minutes or until soft and translucent. Add garlic and sauce 2 more minutes. Add apples, cinnamon, chili powder, maple syrup and brown sugar; cook for about 5 minutes, stirring some, until apples start to soften. Add cooked sausage and water. Let cook down together until liquid has reduced and apples are at desired doneness.

Serve immediately or cover and serve sooner than later with pancakes, muffins or other breakfast carb.