Easiest Way to Prepare Delicious Sausage and Apple Empanadas

Delicious, fresh and tasty.

Sausage and Apple Empanadas. These sausage and apple empanadas are a meal that both kids and grown-ups will love and they are filled with fantastic flavor - thanks in no small part to Jones Dairy Farm sausage! If you're a regular here at A Family Feast, then you probably already know that Jack and I are big fans of Jones Dairy Farms' all-natural products! They're portable, delicious and super addicting.

Sausage and Apple Empanadas Gently press together the seams to make the rectangle. Fill the bottom half of each rectangle with scrambled eggs, crumbled sausage and. Please practice hand-washing and social distancing, and check out our resources for adapting to these times. You can cook Sausage and Apple Empanadas using 8 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Sausage and Apple Empanadas

  1. You need 2 lbs of Hot Italian Sausage.
  2. You need 2 of Melrose Apples.
  3. Prepare 1/8 cup of Feta cheese crumbles.
  4. You need 2 tsp of Ground Sage.
  5. You need 1 tsp of Poultry Seasoning.
  6. Prepare 1 cup of Corn starch slurry.
  7. It's of Unsweetened Fry Pie Dough.
  8. You need 1 dash of Nutmeg.

Add the cooked apple onion mixture over the sausage. Making empanadas is easy thanks to some help from Pillsbury dough. Whether you like them stuffed with beef, pork or chicken, there's an empanada recipe here for everyone. In small saucepan over medium heat, combine maple syrup, apple juice and brown sugar.

Sausage and Apple Empanadas step by step

  1. Add the sage and poultry seasoning to the sausage and brown in a large cast iron skillet..
  2. Prepare your favorite fry pie dough omitting the sugars. We used a GF recipe and also tried a few in fresh made corn tortillas. Between the 2 types of dough we had enough to make 14 empanadas..
  3. Once brown chop 1 apple into 1/2 inch chucks and add to the sausage and cook until softened..
  4. Chop the 2nd apple into 1/4 inch chunks and stir into the sausage with the nutmeg-just a couple passes across a microplane is enough. Set the temp to low..
  5. Add the feta and cornstarch slurry. Then take off heat and let cool a bit so the dough can be stuffed..
  6. Heat another cast iron skillet with either shortening or your favorite oil to 350°..
  7. Roll the dough out to about 1/8 - 1/4 inch thick and cut out 6 inch rounds..
  8. Stuff each round, dab water along the edges of the round then fold in half. Crimp the edge with a fork to seal..
  9. Fry only 2-3 at a time to not drop the temp of the oil. Brown both sides the set on a wire rack to drain and keep in an oven on the lowest setting to keep warm..
  10. Serve with some breaded leek rings and try to not over eat!.

Stir until sugar is dissolved; set syrup aside. Cook sausage as specified on the package. Brush empanadas with egg wash and sprinkle with sugar. These langostino and Andouille sausage empanadas are inspired by the flavors of Louisiana. One of the things I love about Louisiana creole food, besides that it brings back memories of my grandmother's food, is the perfect combination of French and Spanish flavors.