Yesterday I posted about biscuits and sausage gravy. We never had sausage gravy when I was growing up, here is how my mother and grandmother (father's side) fixed breakfast sausage for dinner.

Sausage and Fried Apples

Use that bulk breakfast sausage that comes in a little cloth bag if you can find it, or the kind in the plastic is fine. Slice off 1/2 pieces of it and brown them in a skillet that has a lid (but don't use the lid yet). When done, put on paper towels and keep warm in the oven.

Peel (if desired) and slice apples as if for pie, meaning thinly, into some of the grease from the sausage still in the skillet. Sprinkle with about 1 teaspoon sugar, or less if the apples are sweet in the first place. Stir to coat, and cook with the lid on until apples are tender, stirring every so often. Taste the apples and add salt if needed. Return the sausage patties to the skillet and kind of push everything around in case more flavor might rub off onto the apples.

I've seen this recipe made with onions in with the apples, and/or maple syrup added. You could add cinnamon, but that takes it in another direction so try it without to see if you like it.

Speaking of cinnamon with apples, I've noticed that all my British cousins (and they don't know each other) shudder at the thought of cinnamon in apple pie. It always makes me wonder just what went on in England that brought this about, must have been some horrible institutional, country-wide abuse of cinnamon on apples.

Now, of course if you're making this sausage for dinner, some biscuits would go well, and you can make breakfast sandwiches out of the left-overs.

And if you were southern, you might whip up some grits or even cheese grits to round out the plate. Not that I know anything about grits, never had them until I was about 30 years old.