• 3 tbsp. unsalted butter
  • 1 thick slice of Applewood bacon, or pancetta, coarsely chopped
  • 2 Granny Smith apples, peeled, cored, cut into thick slices
  • 1 tbsp. lemon juice
  • 1 tsp. lemon zest
  • 2 tbsp. Gewurztraminer wine
  • 12 chicken apple sausages, sliced in half horizontally, grilled
  • 1 large red onion, thinly sliced
  • 1 fennel bulb, trimmed, thinly sliced
  • 1 tsp. sugar
  • 1 cup apple cider juice
  • Splash of apple cider vinegar


In sauté pan, melt 2 tbsp. butter over medium high heat.  Add apple slices and sauté, until soft and tender.  Add lemon juice, zest and continue to cook.  Add the wine to deglaze pan.  Remove apples, set aside and keep warm.  In same sauté pan over medium high heat, add 1 tbsp. remaining butter and bacon/pancetta, onions and fennel and cook unitl soften and golden brown, about 15 minutes.  Sprinkle sugar and continue to cook for another 5 minutes until caramelized. Pour apple cider juice and vinegar in pan and simmer over medium heat until all the liquid is evaporated and the vegetables are soft. Add salt and pepper.  Keep warm.

Grill sausages, until brown on all sides.  To serve, arrange sausages on platter and spoon the apple slices around the platter with the caramelized fennel and red onions.  Serve on a crusty French roll or baguette with your favorite mustard and a glass of Lazy Creek Gewurztraminer.

Serves 6