Step 1

Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the sausages whole and cook until brown on each side, about 10 minutes total. Remove the sausage from the pan and set aside.

Step 2

Add the remaining 1 tablespoon of butter and the onion to the pan. Sauté over medium heat for 5 to 7 minutes, or until the onion is soft. Add the apples and sauté for 2 to 3 minutes longer. They should be cooked through but still firm.

Step 3

Pour in the brandy and allow it to reduce over high heat for about 3 to 4 minutes, until syrupy.

Step 4

Stir the cream into the pan and allow the sauce to reduce by half. Return the sausage to the pan and cook, covered, for a few more minutes until the sausage is warmed through and evenly coated. Serve with spaetzle or buttered egg noodles and braised red cabbage on the side.