I am partnering with Kauffman’s Fruit Farm as a blog ambassador. I have received complimentary products from Kauffman’s Fruit Farm, however, all opinions remain completely my own.
Apple Schnitz. Ever heard of it? Chances are, if you have no idea what it is, you’re not in or around Pennsylvania. All it really is dried apples. Not apple chips, but soft & chewy apple pieces. Why not call it dries apples, you ask? Simple – we’re in Lancaster County and this is Pennsylvania Dutch country!
Apple Schnitz is amazing. I can best describe it as Natures Candy. So sweet, so delicious yet so nutritious. We enjoy it best eaten plain as a snack. My daughters become magicians with a bag of apple schnitz and make it disappear quickly – it’s really that good.
Kauffman’s Fruit Farm makes this delicious Sweet Schnitz from Rome apples fresh from their orchards. The Schnitz is air dried at their market, with no additives or preservatives. How’s that for a healthy, unprocessed, all natural snack?
There was a purpose to traditional Apple Schnitz. It was an effective way to preserve the bounties of the season. Minimal space or concern towards storage conditions would be needed with Apple Schnitz. Dried apples could be snacked on year round or cooked with, as the PA Dutch found many creative ways to do so.
The most popular dishes using Apple Schnitz would be Schnitz und Knepp (apples, ham & dumplings) or a Schnitz Pie. They’re both great, but this time I made neither.
I decided to make a variation of one of my favorite Fall stews. Sweet potatoes, sausage and apples. In place of fresh apples, you guessed it, I used the Schnitz. I loved it!
The Schnitz cooks down, thickening this stew and giving it a sweet and tangy touch. Sausage, sweet potatoes and apples. All the fabulous flavors of fall married together in one bowl of warm goodness. This stew reminds me of a Fall version of our simple Italian favorite, Sausage & Peppers. I add no balsamic to this stew – yet the flavor is reminiscent of it. You could easily substitute your favorite pumpkin or squash for the sweet potatoes if you so fancied.
I hope you enjoy this stew and all it’s Fall flavors. Thanks so much for stopping by!
-Amanda-
- 1 tablespoon olive oil
- 2 lbs. fresh sausage, sliced into bite sized pieces
- 5 cups chicken broth
- 2 tablespoon pure maple syrup
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- dash of pepper
- 2 cups Apple Schnitz
- 2 lbs. sweet potatoes or yams, cubed (approx 4 medium)
- handful fresh spinach, torn into small pieces (optional)
- salt & pepper to taste
- In a large dutch oven or sauce pan, brown sausage in oil.
- Drain any fat if necessary.
- Add chicken broth, maple syrup, salt, cinnamon and pepper. Bring to a low boil.
- Stir in apple schnitz and sweet potatoes. Reduce heat to low and cook covered until apple schnitz has broken down and sweet potatoes are tender, about 15 - 20 minutes.
- Stir in spinach and cook until tender, about a minute or two.
- Salt & pepper to taste.
- Serve and enjoy. Leftovers are fabulous with this one!
The soup sounds wonderful. I like the sweet potato and apple schnitz combined with the Italian sausage. I have never heard of the apple schnitz, but they do sound yummy.
Thanks so much Dawn 🙂
This stew sounds fabulous, Amanda. I can imagine the awesome flavor combo of sweet potato and apple! So delicious!
Thanks so much, Anu 🙂