72 SEPTEMBER 2019
APPLES ALWAYS STAR in buttery double-crust pies and caramelized
tartes Tatin, but their savory side is just as delicious—it’s just a
matter of cutting, seasoning, and sometimes cooking them
thoughtfully to coax out new flavors and textures. This month, I’ve
shaved, julienned, and wedged a bushel of apples to show their
delicious versatility. —JUSTIN CHAPPLE
Delicious to the (Apple) Core
Three easy, savory apple recipes
that go way beyond pie.
MAD GENIUS TIPS
H
A
N
D
B
O
O
K
Roasted Merguez Sausage
with Apples and Onions
ACTIVE 15 MIN; TOTAL 40 MIN
SERVES 4 TO 6
For this sheet pan dinner, use Honeycrisp
or Pink Lady apples, which hold their
shape better during roasting than other
varieties. Plus, the apples’ pleasant
sweetness balances the Moroccan-spiced
merguez sausage.
11 / 2 lb. thin merguez sausage coil or
links
3 (10-oz.) Honeycrisp or Pink Lady
apples, cut into 1^1 / 2 -inch wedges
3 (6-oz.) red onions, cut into^3 / 4 -inch
wedges
6 thyme sprigs
1 / 4 cup extra-virgin olive oil
8 medium garlic cloves, coarsely
chopped
1 tsp. lemon zest
11 /^2 tsp. kosher salt
1 tsp. black pepper
1 / 2 cup chopped fresh flat-leaf parsley
- Preheat oven to 425°F. Insert 2 skewers
into sausage coil in an “X” shape. Place
sausage coil in middle of a large rimmed
baking sheet. (If using links, arrange in a
single layer on baking sheet.)
- Toss together apples, onions, thyme,
olive oil, garlic, and lemon zest in a large
bowl; season with salt and pepper. Scat-
ter apple mixture around sausage on bak-
ing sheet. Roast in preheated oven until
sausage is cooked through and apples are
tender but not falling apart, about 25 min-
utes. Remove skewers, and cut sausage
into large pieces. Sprinkle with parsley,
and serve.
WINE Rich Lebanese red: 2015 Massaya
Cap Est
MAD GENIUS TIP
For high-heat roast-
ing, cut apples into
thick wedges, which
keep their shape and
texture.
FO
OD
ST
YL
IN
G:^
CH
EL
SE
A^ Z
IMM
ER
;^ P
RO
P^ S
TY
LIN
G:^
CH
RIS
TIN
E^ K
EE
LY
