Melt 1 Tsp of Butter in Med Hot pan.

Finely chop the onion and celery stalk, saute them until slightly brown.

Add sausage and sage turn heat up to high; break up sausage while cooking with wooden spoon. Cook mixture until all the sausage is done.

Remove from heat, and strain. Let cool to room temp before adding to apples.

Core apples with melon baller, make sure not to go out the bottom of the apple, leaving a cavity for sausage stuffing.

Fill apples 1/2 way with sausage stuffing, then add small amount of Maple Syrup, fill the rest of the cavity with the stuffing. This can be done several hours before cooking, just cover and put in fridge.

Ready to cook;

get Egg up to around 350-375, indirect w/ drip pan. Add lots of apple wood for smoke flavor. (I've never tried any other woods with this dish).

Right after apples hit the egg, put a dab of butter on them.

About 20mins into the cook, add some syrup to the top of the apples.

Apples should take about 45 minutes to 1hour depending on the size of apples. You want them to be soft, when the skin splits is a good sign they are done. Serve hot, and with lots of Syrup! Yum ;-)

Serve as a side dish, or as main course. I'm thinking about on Turkey Day, maybe in the morning with breakfast.