Kielbasa with Onions and Apples

After a splurge buy on polish sausage, I had to come up with some way to use it. I found this recipe and was happily surprised. It will be a permanent addition to my fall and winter meal repertoire. We served it with mashed potatoes, but I think diced potatoes, rice, or egg noodles would go as well, or better, with this rich, spicy- sweet dish.

Kielbasa with Onions and Apples adapted from Gourmet Dec.2006

Ingredients:
2 -2.5 pounds smoked kielbasa (preferably beef and pork), cut crosswise into rounds
2 tablespoons olive oil
3 large onions, chopped (6 cups)
1 teaspoon black pepper
1/2 stick (1/4 cup) unsalted butter
3 large Granny Smith apples
1 3/4 cups reduced-sodium chicken broth (14 fluid ounces)

Directions:

Heat 1 tablespoon oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then brown half of sausage, turning occasionally, until golden, about 4 minutes. Transfer to a bowl and cover to keep warm. Pour off fat from skillet and wipe skillet clean. Add remaining tablespoon oil to skillet and brown remaining sausage in same manner, transferring to bowl as cooked.

Wipe skillet clean again, then cook onions with salt and pepper in butter over moderate heat, stirring occasionally, until golden brown, 15 to 20 minutes. Meanwhile, peel, core, and dice apple. Stir apple and broth into onion mixture and simmer briskly, uncovered, stirring occasionally, until apple is tender, 6 to 7 minutes. Add sausage and simmer, stirring, until heated through, about 1 minute.