Pork-and-Sausage-Stuffed Golden Apples

Assemble these supplies:

• Small onion
• 2 slices home-style white bread
• Small bunch parsley
• 1/2 pound mild fresh pork sausage or link sausages 
• 1 pound lean ground fresh pork
• 4 Golden Delicious apples (each about 1/2 pound) Small red apple for garnish (optional)
• 1/4 cup lemon juice plus 1 teaspoon (optional) 1 teaspoon dried sage
• 1/2 teaspoon salt
• Freshly ground pepper
• 1 cup apple cider
• 3 tablespoons walnut or vegetable oil Small clove garlic, peeled
• 1 tablespoon lemon juice
• Freshly ground pepper

Steps in preparation:

1. If using dried shiitake, place in medium-size bowl with enough water to cover and set aside 20 to 30 minutes to soak.
2. In medium-size saucepan, bring 2 1/2 quarts water and 2 1/2 teaspoons salt to a boil over high heat.
3. Meanwhile, trim green beans and rinse in cold water. Place beans in boiling water and cook until crisp-tender, about 3 minutes.
4. Turn beans into colander, refresh under cold running water, and set aside to drain.
5. Remove mushroom stems, reserving for another use, and wipe caps with damp paper towels. Or, drain recon¬stituted shiitake and strain soaking liquid, reserving for another use; dry with paper towels and trim stems. Cut mushrooms into 'A-inch-thick slices.
6. In large skillet or wok, heat butter and oil over medium- high heat. When butter-oil mixture is hot, put garlic through press directly into pan. Add beans and mush¬rooms, and sauté, stirring, until mushrooms are limp and beans are hot and just tender, about 3 minutes.
7. Add lemon juice and salt and pepper to taste, tossing to combine.
8. Divide vegetable sauté among 4 dinner. plates.