Add apples, shallots, sugar and remaining 1/2 teaspoon salt and cook, stirring frequently, until tender and lightly browned, about 5 minutes. Stir in lemon juice. Serve with grits and sausages.

The restaurant uses only beef links, however, not the chicken links that Pete’s introduced in the late 1980s, a purist’s choice that Denise Legaux insists upon. “I’ve never been a fan of ...

So easy and tasty, this one-pot dish is perfect when you want to throw together a quick meal. Adding chicken apple sausage ...

2 red apples, cored and cut into chunks. 2 shallots, chopped. 2 teaspoons sugar. 1 teaspoon lemon juice. Bring broth, milk, 2 tablespoons butter and 1/2 teaspoon salt to simmer in large saucepan ...

Add apples, shallots, sugar and remaining 1/2 teaspoon salt and cook, stirring frequently, until tender and lightly browned, about 5 minutes. Stir in lemon juice. Serve with grits and sausages.

Per 1-link serving: 100 calories, 13 grams protein, 0 grams sugar, 1.5 grams saturated fat, 450 milligrams sodium (20% DV) ...

The first sausage in the lineup was the “original,” available in both links and patties. It’s made with chicken thighs and is seasoned with apple cider vinegar, garlic powder, onion powder ...

1 1/2 pounds cooked chicken-apple sausage (I used Aidells) 2 red apples, cored and cut into chunks. 2 shallots, chopped. 2 teaspoons sugar. 1 teaspoon lemon juice.