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Oven-Roasted Sausages with Riesling, Apples, and Pears

Erin Kunkel

Servings: 6

Preparing this dish will fill your home with the most intoxicating aroma ever. The smell alone may be enough to inspire the occasional home cook to prepare dinner on a regular basis. A mixture of orange juice and wine is infused with ginger, cinnamon, cloves, and anise seed, then poured over sautéed apples, pears, and sweet Italian sausage and baked. The meal tastes just as wonderful as it smells.

This recipe is excerpted from Cooking Confidence.


  • 2 Tbs. unsalted butter
  • 1 Tbs. brown sugar
  • 3 Bosc pears, peeled, halved, and cored
  • 3 Granny Smith apples, peeled, halved, and cored
  • Kosher salt
  • 1 cup freshly squeezed orange juice, from about 2 to 3 oranges, or store-bought prepared orange juice
  • 1 cup late-harvest wine, such as Riesling or Gewürztraminer
  • 1 tsp. grated orange zest
  • 2 slices fresh ginger
  • 2 whole cloves
  • 1 cinnamon stick
  • 1⁄8 tsp. anise seed, crushed
  • 9 sweet Italian pork sausages, pricked with a fork


  • Heat the oven to 375°F.
  • Melt the butter in a large frying pan over medium heat. Add the brown sugar and cook until it is melted. Add the pears and apples, cut side down, in a single layer, and cook until they are golden brown, 5 to 7 minutes. Remove from the heat and place the pears and apples in a large baking dish in a single layer. Season with salt.
  • In the meantime, add the orange juice, late-harvest wine, orange zest, ginger, cloves, cinnamon stick, and anise seed to the frying pan over high heat. Bring to a boil and immediately remove from the heat. Discard the ginger, cinnamon stick, and cloves.
  • Add the sausages to the baking dish with the pears and apples. Pour the orange juice and wine mixture over the pears, apples, and sausages and season with salt. Cover loosely with foil and bake until the sausages are cooked and the pears and apples are tender but still hold their shape, 25 to 35 minutes.
  • To serve, cut each sausage in half on the diagonal. Place 3 pieces of sausage and half of a pear and apple on each plate. Drizzle with the pan juices and serve immediately.

    cooking confidence book


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Reviews (2 reviews)

  • Magic70 | 10/04/2018

    We found this rather bland. I did not have anise seed, so I used star anise that I have on hand as I did not want to buy the seed for 1 recipe. Maybe that's why it was so bland as I left it whole & took it out with the cinnamon & ginger. Other than that, I followed the recipe. The sausages basically boiled. The apples turned to mush. Perhaps I left the dish in the oven too long? The pears were fine. When reheating the leftovers, I browned the sausage in a fry pan, added the fruit, and when heated through, added the liquid. It was better - more flavor. But, I won't be making this again as the request of my husband.

  • chefmaster296 | 09/24/2018

    I have a question. The recipe states to peel the pears and apple. Yet the picture of this dish clearly shows that the fruit still has its peel/skin.

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