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Sausage-Filled Baked Apples

Sausage-Filled Baked Apples
7 votes, 4.86 avg. rating (94% score)
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Yield: 6 servings

Morris Shanstrom has loved cooking since he was a boy. During the Depression, his family took in a woman who cooked and cleaned for them, and she taught Morris to bake bread and cinnamon rolls. To this day, he bakes for his family every week. He and his wife taught cooking in 4-H, and they and their two children have given cooking demonstrations on television. His daughter surprised him by entering him in his first cooking contest, a Jimmy Dean sausage cook-off, and he won. Morris thinks of cooking as an activity the whole family can do together.

The combination of brown sugar, cinnamon, and sausage lends this recipe for Sausage-Filled Baked Apples a delightfully sweet and savory flavor.

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apple recipe


  • 1 pound bulk sausage
  • 6 large tart baking apples
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon grated lemon rind
  • 1/4 cup chopped figs
  • brown sugar, ground cinnamon, grated lemon rind, or chopped figs


Preheat the oven to 375 degrees F. Brown the sausage in a large skillet. Wash the apples and cut a slice from the tops. Scoop out the flesh, leaving shells 1/2 inch thick. Cut the flesh from the cores and chop it. Add the chopped apple, brown sugar, cinnamon, lemon rind, and figs to the sausage and mix well. Fill the apple shells with the mixture. Sprinkle the tops with brown sugar, cinnamon, grated lemon rind, or chopped figs. Place in a baking dish, cover, and bake until tender, about 40 minutes. Serve with hot biscuits and a green salad.
Updated Monday, March 24th, 2003

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5 Responses to Sausage-Filled Baked Apples

  1. Beryl Willson October 2, 2004 at 10:50 am #

    As an English person, I found this easy to do and very tasty to eat; will be making it for friends when they come to dine.

  2. Anonymous January 18, 2005 at 4:43 pm #

    I added raisins.

  3. Anonymous January 10, 2006 at 9:28 pm #

    Very easy. I can smell the apples baking in the oven now.

  4. Anonymous January 17, 2007 at 10:04 am #

    Delicious and simple. However it was very sweet.
    Note: I found that green apples were the easiest to carve and held their form the best.

  5. Anonymous January 1, 2008 at 4:23 pm #

    This also worked well for me using Chinese pears…and I also added light raisins with the pears, and dark ones with the apples…These make a wonderful Sunday brunch.

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