Koozer's Kitchen: Sausage & Pappardelle

Here's a Coozer original. It came out pretty good, but feel free to do whatever you want to make it better. It takes no time at all, under 45 min, and only needs a pot and a pan. What you'll need:

4 hot Italian sausages
4 kielbasa sausages
3 onions
1 Granny Smith apple
1 1/2 cups of chicken broth
Pappardelle (I used 2 bags of the Trader Joe's version)
Olive oil
Salt
Pepper
Fennel seeds

1. Prep by slicing the sausages in thirds. If you don't have the exact kind above, don't worry, whateva. Also chop up two of the onions and slice the third one thickly and crosswise, like onion ring style.

2. Heat up some olive oil in a deep, big pan and fry the fennel seeds until they're popping. Then add the sausage, add some salt and pepper, and mix occasionally until browned on all sides.

3. Remove the sausage from the pan and put in a bowl. Keep the oil in the pan. Fry up the onions in the oil and let it cook on low-medium for 15 minutes or so, stirring occasionally.

4. While the onions are cooking, set a deep pot to boil with salted water. Also, peel, core, and finely chop a granny smith apple. When the onions are soft, add the chopped apple to the pan with the chicken broth. Simmer for awhile, and add more salt and pepper if you want.

5. When the water in the deep pot is boiling, add the pappardelle. Only cook for 8-10 min, but check frequently to make sure it's al dente.

6. At the same time, the apples and onions should be cooked pretty well. When the apples are soft, add the sausages to the pan and cook through. At that point, the pappardelle should be done. Drain, put back into pot, and pour in the pan mixture. Toss and serve with some dark beer!