Seared Bratwurst Sausage with Cabbage and Pink Lady Apples

 This recipe came from Country Living but I originally saw it elsewhere with bratwurst which is the only way I would make this fall dish. It was really good - we prepared ours a little differently as we were camping and using a griddle for cooking. My only critique is we should have cooked the apple long -- or next time I would cut it into wedges not halved. Also notice we sliced brats lengthwise for a quicker cook!

1 tbsp. 

olive oil

6 

small sweet Italian sausage links (about 1 1/2 pounds total) (WE USED BRATS)

2 

Pink Lady apples, halved

1/2 

red onion, sliced

1/2 

head red cabbage, cut into 1/2-inch-thick slices

Kosher salt

freshly ground black pepper

1 c. 

fresh apple cider

2 tbsp. 

fresh cider vinegar

1. Heat oil in a large cast-iron skillet over medium-high heat. Add sausage and cook, turning occasionally, until golden brown, 6 to 8 minutes; transfer to a plate.

2. Reduce heat to medium and add apples, cut-sides down. Scatter onion and cabbage around apples. Season with salt and pepper. Cook, stirring onion occasionally, until apples are golden brown, 3 to 4 minutes.

3. Flip apples. Return sausage to skillet, nestling among vegetables. Add cider and vinegar. Simmer, rotating and turning sausages occasionally, until sausages are cooked through and apples are tender, 18 to 20 minutes.