The Bardic Chef: Recipe – Baked Apple Sausage

The name is a bit of a misnomer, but it’s how I rattled it off in my half-asleep daze when trying to describe it to everyone else. So… that’s how I wrote it down, and that’s what it’s going to be called. The apples aren’t baked, they’re skillet-cooked, but trust me – nobody’s going to complain.

With the cold weather of autumn in Barovia now, and everyone waking up with a deeper chill in their bones each morning, I’ve taken to making these sausages and apples to liven things up. They go from cranky and shivering to bright and peppy, and that’s in the castle of all places. Imagine what it might do for a weary group of adventurers.


  • 2 lbs of ground meat – pork is preferred, but wolf is what’s usually available in Barovia during any time of the year
  • 2 tbsp ground sage
  • 1 tbsp rosemary
  • 1 tbsp thyme
  • 2 cloves of minced garlic, unless you are also making this at the castle, then obviously don’t do that
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 tsp ground nutmeg
  • 1 tsp finely ground clove
  • 1 tbsp ground cinnamon
  • 1 tbsp brown sugar
  • 4 apples, tart green ones work the best, chopped into cubes or wedges, as your preference


Combine the meat, sage, salt, pepper, rosemary, thyme, and garlic in a bowl, using your hands. When thoroughly mixed together, form 8 – 10 patties. Fry in a cast iron skillet for 6 minutes each side, or until browned to desired color.

Remove from the pan, and set aside to dry extra oil off of them. Meanwhile, toss the apples into the cast iron without cleaning it out, and constantly turn and mix for five to ten minutes, until they are also browned and starting to tenderize. Sprinkle the sugar, nutmeg, cinnamon, and clove over them, and continue to cook until a glaze forms.

Add the sausage back into the pan, and heat until all of the food’s temperature is equal. Best served with a bread, preferably flaky biscuits.