"Core unpared, firm apples into rings about 1/2-inch thick. Shape sausage meat into patties. Fry in skillet over slow heat until done.
"Put on heated platter and set aside. Leave about one-half inch of fat in skillet, and pour off remainder, then put in the apple rings.
"Sprinkle with brown sugar, and cinnamon, turning frequently. Cover pan for a few minutes to soften apples. Remove lid and cook until apple rings have a rich glaze.
"Serve on platter with the sausages".
More Recipes from "Mountain Cookin'"Classic Appalachian Buttermilk Pie (1974)
Ol' Timey Southern Fried Steak with Milk Gravy (1974)
(Origin - "Southern Appalachian Mountain Cookin" by Louise and Bil Dwyer, 1974.)