3/4 cup vegetable oil
2 (10 ounce) cans applesauce
12 shelled shrimp, peeled and deveined
8 inches 5 ounce rack of salted cauliflower, finely chopped
1 cup water, divided
2 cups walnuts
1 tablespoon maple syrup
1 cup water
1/2 cup cognac
2 tablespoons balsamic vinegar
12 liquid sausages
In a medium bowl, mix the oil, applesauce, shrimp, cauliflower, water, walnuts, maple syrup, and water. Mix well.
Saute chicken, rice, celery, onion and mushrooms in heated skillet for about 5 minutes. Remove chickenfrom dish. Stir the remaining marinade ingredients into the skillet, and cook and stir until heated through. Serve chicken over rice, if desired.
Preheat oven to 400 degrees F (200 degrees C).
Place sausages, with a little water, on a medium baking sheet. Brush holes in the side of the pan with marinade while it's cooking and turn during browning.
Bake 10 minutes in the preheated oven, until done.