5 or 6 organic apples - Cortlands or Macs are good
peanut or veggie oil
1 package of breakfast "sausage" (I use Yves), crumbled
sea salt and pepper
1 teaspoon crumbled sage
2 heaping tablespoons org. brown sugar (optional)
enough quick corn grits for 4 people
Soy Garden or other good soy margarine
Heat a large skillet or frying pan over medium heat with a generous swirl of oil. Wash, core and slice your apples. Put in skillet (I use cast iron), add about a teaspoon of salt, and leave to cook, stirring every 5 minutes or so. Adjust heat if necessary-this should be cooking well but not burning. After about 20 minutes, crumble the "sausage" into the apples and add the sage and some pepper. Stir well, and cover. At this point, the apples should be getting browned, sweet and soft. If using the brown sugar, add it now.
Start water boiling for grits, according to directions (I always use a little less water than called for, so my grits are firm). Cook the grits while the apples finish. The trick to non-lumpy grits is to break the surface tension of the water while adding the grits, so stir while you slowly pour them into the fully boiling water. Turn the heat down to low & let cook until done-about 5 minutes, stirring once.
Serve your supper-a pile of apples & sausage on one side, and a heap of grits with a pat of margarine in the middle on the other. Salt and pepper to taste & dig in.
My Granny used to make this every fall, when apples were fresh. Of course, back then, the grease from the sausages was what the apples cooked in. This is my vegan version, and I think it's just as yummy. It takes me right back to sitting in her kitchen, helping to slice the apples...