Penny Ashton - 1990
Serves 3 or 4

  SAUSAGE & APPLES   1lbSausage>Form into patties. Fry until done. Remove from pan. Pour fat from pan.   2TButter>Cut apples into wedges and remove cores. Melt butter. Sauté apples and turn to coat with pan crusties and glaze. 3smGreen Cooking Apples CBrown Sugar ½tNutmeg   Cover with lid and steam until done. Add small amount of water if necessary. Done when they can be pierced easily with fork. If the idea of peels doesn’t thrill you, peel them first.   I’ve always used Pippin apples because they are the kind of apples Grandpa & Grandma Bingham grew on their ranch in San Juan Bautista, besides they’re good cooking apples.