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1
Preheat oven to 375.
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2
Butter a baking dish big enough to hold the apples upright with up to an inch between them.
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3
Pour the cider into a saucepan; reduce by half over high heat.
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4
While the cider cooks, scoop out the apple cores, leaving the bottoms intact; **the small end of a melon baller works well for this task.
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5
Scoop a hole in each apple just a bit bigger than necessary to remove the core.
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6
Slice a thin ribbon of peel from around the top of each apple cavity, which helps keep the peel from splitting while baking.
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7
Slice off all fruit remaining on the cores and chop it.
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8
Warm the butter in a skillet over medium heat; stir in chopped apple pieces, onion, currant, sage, and sausage; cook until sausage is brown; remove from the heat and cool briefly.
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9
Pack equal portions of the mixture into each apple, mounding it over the top a bit if necessary.
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10
Pour the reduced apple cider into the dish, drizzling a little over each apple.
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11
Cover the apples and place in oven for 30 minutes.
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12
Uncover and continue baking for about 15 minutes; until the apples can be pierced easily with a knife but still hold their shape.
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13
Arrange apples in small bowls, pouring the pan juices over them; serve warm, garnish with sage sprigs.
