Active Time

　　25 min

　　Total Time

　　50 min

　　Sweet caramelized onions and a tart Granny Smith apple are a perfect balancing act, especially when combined with rich smoked sausage.

　　

Ingredients

Makes 6 (main course) servings

　　2 pound smoked kielbasa (preferably beef and pork), cut crosswise into 3-inch lengths

　　2 tablespoons olive oil

　　3 large onions, chopped (6 cups)

　　1/2 teaspoon salt

　　1 teaspoon black pepper

　　1/2 stick (1/4 cup) unsalted butter

　　1 large Granny Smith apple

　　1 3/4 cups reduced-sodium chicken broth (14 fluid ounces)

　　Accompaniment: mashed potatoes

　　

Step 1

Lightly score each piece of sausage in several places with a sharp paring knife. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then brown half of sausage, turning occasionally, until golden, about 4 minutes. Transfer to a bowl and cover to keep warm. Pour off fat from skillet and wipe skillet clean. Add remaining tablespoon oil to skillet and brown remaining sausage in same manner, transferring to bowl as cooked.

　　

Step 2

Wipe skillet clean again, then cook onions with salt and pepper in butter over moderate heat, stirring occasionally, until golden brown, 15 to 20 minutes. Meanwhile, peel, core, and finely chop apple. Stir apple and broth into onion mixture and simmer briskly, uncovered, stirring occasionally, until apple is tender, 6 to 7 minutes. Add sausage and simmer, stirring, until heated through, about 1 minute.