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1 lb. sausage
4 large cooking apples
brown sugar to taste
dash of nutmeg and cinnamon

Shape sausage meat in small cakes and cook slowly in a heavy
frying pan until the middle is well done. Do not cook too fast, nor
let the outside get too hard. Pour off most of the fat. Core and
slice apples about 1/2-inch thick. Put these in pan and cover for
awhile. Turn apples carefully to avoid breaking. Sprinkle well with
brown sugar and cook slowly, well covered, until apples are almost
tender. Remove cover and cook until apples are well-glazed. Place
apples in center of hot platter and arrange sausage around edge.

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