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Heat the oven to 375. Grease a 9-by-13-inch baking dish, then add the apples, cut sides up. In a medium bowl, combine the sausage, parsley and maple syrup. Using a rubber spatula, stuff each apple half so that the sausage mixture mounds out of the top, then drizzle with EVOO. Bake the stuffed apples until tender and the sausage is cooked through, 40 to 45 minutes. In a salad bowl, combine the apple cider vinegar and mustard, then whisk in 1/4 cup EVOO; season with salt and pepper. Toss the greens with the dressing and serve with the stuffed apples. Yum-o!
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Sausage stuffer for charcuterie, forcemeat preparations
Natural hog casings for fresh and cured sausages
Earthy sage — brown butter, sausage, Thanksgiving stuffing
Peel, core, and spiral-slice apples in seconds — pie prep
Crystallized maple syrup — baking, rubs, finishing