The cooking of Normandy in northwestern France is characterized by the use of apples and cream. Those ingredients along with some caramelized onions create a rich sauce for these delicate sausages. Serve atop buttered egg noodles.
3 tablespoons unsalted butter
1/4 cup olive oil, divided
2 large onions, diced
Salt and freshly ground black pepper to taste
1 teaspoon sugar
1/2 teaspoon dried thyme
11/2 pounds Boudin Blanc, Bockwurst, or purchased fully-cooked sausages, cut into 1-inch pieces
2 Golden Delicious apples, peeled, cored, and cut into 1/2-inch slices
11/4 cups Chicken Stock or purchased low-sodium stock
1/2 cup heavy cream
1. Melt butter and 2 tablespoons oil in a large skillet over medium heat. Add onions, salt, pepper, and sugar, and toss to coat onions. Cover the skillet, and cook for 10 minutes, stirring occasionally. Uncover the skillet, add thyme, and cook over medium-high heat for 12 to 15 minutes, or until onions are medium brown, stirring occasionally and stirring browned bits from the skillet into the onions.
2. While onions cook, heat remaining oil in another large skillet over medium-high heat. Add sausages and brown lightly on all sides. Remove the pan from the heat.
3. Add apples and stock to onions, and bring to a boil. Simmer mixture over medium heat, uncovered, for 8 to 10 minutes, or until apples soften, stirring occasionally. Add cream, and cook for 2 minutes.
4. Stir sausages into mixture to reheat, season to taste with salt and pepper, and serve immediately.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or over low heat, stirring occasionally, until hot.