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Fall harvest supper


COOK TIME: 20 minutes


  • ​1-1/3 lbs. Potatoes, peeled and cut into 1 inch cubes

  • 1 tablespoon vegetable oil

  • 1 cup coarsely chopped onion

  • 12 ounces fully cooked chicken sausages, cut into 1/2 inch thick slices

  • 2 small apples, cored and cut into 1/2 inch thick wedges

  • 1/2 cup water

  • 2 tablespoons Dijon mustard

  • 1 cup low fat milk

  • salt and pepper

  • 4 parsley springs (optional)

  1. Place Potatoes in microwave safe dish, cover with plastic wrap venting one corner. Microwave on high for 7-9 minutes or until just tender, set aside.

  2. Heat oil in large skillet over medium-high heat, cook and stir onions for 3 minutes. Add sausages and continue to cook for about 4 minutes until lightly browned. Add apples and cook for an additional 3 minutes. Add water and mustard, reduce heat to medium-low. Simmer until liquid is reduced by half and season with salt and pepper as desired.

  3. Mash Potatoes and gradually beat in milk to reach soft consistency. Season with salt and pepper as desired.

  4. Cover mashed Potatoes and reheat briefly in microwave if needed.

  5. To serve, spoon equal amounts of mashed Potatoes onto 4 plates, top with sausage mixture and garnish with parsley if desired.

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