Lisa Speer, recipe developer & Sonoma County visitor.
Caramelized Gravenstein Apples and Sausage with Chevre, Applewood Smoked Bacon and Toasted Walnuts 
1/4 cup plus 2 tablespoons toasted walnuts
1/4 cup plus 2 tablespoons crumbled goat cheese
6 slices applewood smoked bacon
12 Italian sweet sausage links
2 teaspoons extra virgin olive oil
1 tablespoon unsalted butter
3 large Gravenstein apples, peeled, cored, diced and sprinkled lightly with lemon juice
fine sea salt and freshly ground black pepper
3 tablespoons apple cider
2 tablespoons dry white wine
Preheat a small skillet over medium heat; add walnuts. Toast lightly, shaking skillet frequently, until fragrant. Remove from heat; cool completely. Toss with goat cheese in a small bowl; set aside.
In a large skillet over medium heat cook bacon, turning occasionally, until crisp. Transfer to paper towels to drain; remove all but 1 tablespoon drippings from skillet. Prick each sausage link several times with a fork; add to skillet. Brown sausages on all sides, turning frequently. Reduce heat to low, cover and continue to cook until cooked through.
Preheat a medium skillet over medium heat; add oil, butter and apples. Season lightly with salt and pepper. Cook, stirring often, until apples are crisp-tender and golden. Add cider and wine; cook until liquid evaporates. Remove from heat, taste and adjust seasonings.
To serve, place 2 sausage links on each of 6 plates. Spoon an equal amount of caramelized apples on top of each pair of sausages. Crumble bacon and toss into reserved goat cheese mixture. Sprinkle over apples and serve. Yield: 6 servings.
Think you have the best Gravenstein Apple recipe? Then submit yours today! Read all about our recipe contest in honor of Gravenstein Apple Month.
These sounds fantastic, thanks for the recipe! For the sausage, Original Brat Hans would be great for this. They are all-natural with no preservatives, no added hormones and no antibiotics! If you have a Whole Foods near by, this is the way to go. Thanks!