Cider-Glazed Chicken Sausages with Butternut Mash
This fresh twist on a classic meat-and-potatoes dinner brightens the last of winter's bounty for a chilly spring night.
- 2 teaspoons extra-virgin olive oil
- 1 large yellow onion, cut into 1-inch wedges
- 1 pound chicken sausages
- 7 fresh sage leaves
- 3 cups apple cider
- Coarse salt and ground pepper
- 1 small butternut squash (1 pound), peeled and cut into 1-inch pieces
- 1 large russet potato (10 ounces), peeled and cut into 1-inch pieces
- 1 Granny Smith apple, peeled and cut into 1-inch pieces
- 1/3 cup 2 percent Greek yogurt
In a large skillet or shallow heavy pot, heat oil over medium-high. Add onion and sausages and cook until sausages are deep golden brown, 6 minutes, turning sausages and stirring onion halfway through. Add sage and cider and season with salt and pepper. Bring to a rapid simmer and cook until cider is syrupy and coats the back of a spoon, about 30 minutes.
Meanwhile, in a medium saucepan combine squash, potato, and apple. Cover by 2 inches water and bring to a rapid simmer over medium-high. Cook until squash and potato are tender when pierced with a knife, 15 minutes.
Drain vegetables and apple and transfer to a food processor. Process until smooth. Add yogurt, season with salt and pepper, and pulse to combine. Divide butternut mash among four plates and serve with sausages and onion.