Crisp pork sausage with a bright apple and sage pan sauce comes together in under thirty minutes. The acidic sauce cuts through the richness of the meat and gives you a complete weeknight dinner with just what you have on hand.

Serves 2. 25 minutes, 20 at the stove.

About 510 calories a serving, 16 g protein, 14 g carbohydrate, 45 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Once shimmering, lay in 8 sausage patties and cook undisturbed for 4 minutes until the undersides are golden; flip and cook another 3 minutes until cooked through. Transfer to a plate.7 min
2. While the sausages cook, peel and grate 1 medium apple on the coarse side of the box grater. Mince 2 cloves garlic.
3. Return the skillet to medium heat and add 2 tablespoons butter. Once melted, add the grated apple and minced garlic, stirring often, until the apple softens and begins to caramelize, about 3 minutes.3 min
4. Pour 1/4 cup water into the pan, scraping up any browned bits, and simmer until the liquid reduces and the sauce thickens slightly, about 1 minute. Tear in 4 fresh sage leaves or stir in 1 teaspoon dried sage. Season with salt and pepper to taste.2 min
5. Return the sausage patties to the skillet and turn gently to coat with the sauce. Warm through for 1 minute, then serve the patties with the sauce spooned over them.1 min

Note Swap the apple for a halved pear if you have one. Leftovers keep, refrigerated, for three days and reheat gently in a low skillet. Serve over soft polenta, atop buttered toast, or alongside roasted root vegetables to stretch the meal.