Heat the oven to 425 degrees. Cut the shallots lengthwise into ½” thick wedges. Core the apples, cut into ½” thick wedges, and place them with the shallots on a sheet pan. Drizzle with 1 tbsp olive oil, sprinkle with salt & pepper, and toss to coat. Roast the mixture for 10-15 minutes, until the shallots are just beginning to brown on the edges.
Meanwhile, place the sausages on a plate and prick a few holes in each one with a fork. Drizzle olive oil over sausages and toss to coat.
Add the rosemary and mustard to the pan with the apples & shallots, toss, and spread everything evenly over the pan into one layer. Place the sausages on top evenly over the pan and roast for 25-30 minutes, flipping the sausages and stirring the apples and shallots with the juices released, about halfway through. Roast until sausages are browned and cooked to 160 degrees, and the shallots are tender and caramelized.
Transfer sausages to a serving plate, discarding the rosemary sprigs. Pour the vinegar over the apples and shallots, toss well, and scrape any browned bits from the pan. Pour over the plate of sausages and sprinkle with parsley for serving. Serve with a green salad, any other side dish or bread of your choice, more mustard, and of course, Carhartt Cab Franc. Divine!
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