Sweet sausage with apple (Botifarra dolça amb poma)

This awesomely tasty recipe is traditional from the very north-east region of Catalonia, Spain, called l'Empordà. One of its diferential characteristics is that within its ingrediants we find SUGAR, giving to the recipe a very unique taste. It is said that this sausage was one of the favorite dishes of the painter Salvador Dali. My doubt is how hard can it be for someone outside of Catalonia to find this kind of sausage, even though I've been told it exists in slightly different variations in other regions of Europe (sugar is a traditional preserver, so it kind of makes sense). Besides this, it is a fairly easy dish. Enjoy!

Makes 4 servings.

4 Sweet sausage
3 apples
olive oil
1 lemon zest
1 cinnamon sticks
0.3 cups water
0.3 cups wine

1- Puncture the sausages in order to avoid explosion during cooking. 2- Cook them in olive oil until they have a golden look. 3- Turn them around and add the water, the lemon peel, the cinammon twig and the sweet wine (muscatel/sweet wine). The sausages need to be very well covered. 4- Cook at low fire until the juice/liquid turns into caramel. 5- Halfway of cooking, add the peeled apples cut into cubes, and let them cook together with the sausages in order to get a good mix and the flavours to be well interlaced. 6- Serve the sausages hot, with a loaf of bread.


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