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Stuffed Apples with Sausage

#AppleWeek continues! This Stuffed Apples with Sausage is delicious and a perfect fall meal.  I served it to my family but I know this would be a wonderful meal for guests. I used Envy apples, because they are large and delicious.

This post is sponsored on behalf of #appleweek. Our generous sponsors, Swiss Diamond, Envy Apples, Imperial Sugar, Nordic Ware, Rodelle Vanilla, Flahavan's Irish Oatmeal, Nairn's and The Spice House have provided us with products for recipe creation and a giveaway for our readers. As always, all opinions are my own.

Apples stuffed with sausage

Have you been following #AppleWeek?  We have over 40 bloggers participating which means there are a ton of recipes just waiting for you to try!  Such a great time to make apple recipes, the crop is bountiful and fresh apples have a flavor that is deep, sweet and rich at this time of the year.

Sausage with The Spice House Italian Sausage Seasoning

We make a lot of sweet dishes with apples, but I wanted something that featured the apple but was savory and full of fall flavors. Using pork sausage with the answer for this dish and to broaden the flavors, I added The Spice House's Italian Pork Sausage Seasoning. The spices and herbs in this product are perfect with apples.

Sausage, apples, onions, Italian Sausage seasoning

And now for the recipe~

Yield: 4

Stuffed Apples with Sausage

prep time: 30 minscook time: 30 minstotal time: 60 mins
The perfect September (or any time) dinner!


Jiffy cornbread mix
1 egg
1/3 c milk
1/2 lb ground pork sausage
1 onion chopped
1/4 c chopped parsley
1 c apple cider vinegar
2 large apples
2 T The Spice House Italian Sausage Seasoning


Prepare Jiffy mix according to the instructions on the box, set aside and let cool.  Cut apples in half, scoop out apple pulp and cores, saving the apple (but not the seeds or core.)  Rub cut sides of apple with lemon.  Chop apple and set aside.  Saute sausage, spices and onion until onion is soft and there is no pink in the sausage.  Add apple, cook until apple is soft and hot.  Crumble up 1/2 of cornbread and stir, add parsley and stir.  Place apples in a pie pan.  Pour apple cider vinegar all around the apples.  Bake at 350 about 30 minutes until filling is hot.  Serve immediately.


Use an aluminum foil ball to keep apples from tipping over.

Big apples are needed to have enough space to hold all the stuffing. If you have extra stuffing, bake it like a casserole in a separate dish. Add 1/2 c water, apple juice or apple cider vinegar to provide more moisture.
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Created using The Recipes Generator

Fall table with Stuffed Apples with Sausage

If you'd like to purchase the apples I have mentioned in this post, here are some links you will want to check out:

Envy Apples

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