4 small cipollini onions, peeled
3 large cloves of garlic with skin left on
1 tablespoon olive oil
2/3 cup walnuts
6 ounces Purnell’s Sage Sausage
4 teaspoons poultry rub
1/3 cup chopped celery
4 large baking apples
1 cup apple cider
2 teaspoons walnut liqueur (or other nut liqueur)
1 tablespoon apple cider vinegar
1 tablespoon chopped fresh sage
Heat grill to roughly 350 degrees (indirect medium heat).
Cut onions in half and place into a large mixing bowl. Add unpeeled garlic and olive oil.
Coat grill gate with oil and place onions (cut side down) to cook until tender. Do the same with garlic until charred in spots. This will take about 5 minutes. Remove onions and garlic from grill, squeezing garlic from its outer later and chopping onions into smaller pieces.
Place large cast-iron pan in the center of the grill over the heat. Toast walnuts until sweet-smelling, stirring as needed. Remove walnuts when finished cooking and chop into small bits.
Brown sausage in the same pan (taking 6-8 minutes), stirring occasionally. When finished, remove and set aside. Add celery and cook for about 4 minutes, later adding the garlic, onions, sausage and poultry rub to cook for 1 minute.
Cut the apples in half and use melon baller (or spoon) to discard of the core. Place the apples with cute side up in pan and fill their insides with sausage mixture.
Mix together the liqueur, vinegar, cider and sage and pour around/over apples. Cover and remove from heat, but remain on grill and simmer for 20 minutes. Remove the cover and cook until apples become tender.
Let cool and drizzle with cider syrup from pan before serving.