Andouille Sausage With Apples & Potatoes – Lodge Cast Iron

Ingredients

• 1 ½ cups Brussels sprouts, trimmed and cut in half
• 2 potatoes (preferably Kennebec and the size of the apples), peeled and cut across into 3/4-inch rounds
• 5 tablespoons bacon drippings
• 4, 8-inch links andouille sausage, cut in half lengthwise and across into ½ -inch-thick half moons
• 4 Granny Smith or other tart apple, peeled, cored, each cut across into 4 rings, and placed in water with a squeeze of lemon juice
• Kosher salt and freshly ground black pepper
• 2 large shallots, cut ¼ -inch thick and pulled apart into rings
• ¼ cup brandy
• 2 cups fresh unpasteurized apple cider
• ¼ cup (½ stick) unsalted butter, cut into pieces
• 1 tablespoon roughly chopped fresh sage
• Sugar
• Good-quality red wine vinegar or cider vinegar