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Cider-Glazed Chicken Sausages with Butternut Mash

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Recipe photo courtesy of Con Poulos

This fresh twist on a classic meat-and-potatoes dinner brightens the last of winter's bounty for a chilly spring night.

Source: Everyday Food, May 2011
Total Time Prep Servings

Ingredients

Directions

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How would you rate this recipe?
68
  • MS10988074
    8 DEC, 2014
    Delicious. I used pork sausage, and instead of the potato/apple I used parsnip/carrot. I generally follow recipes, but some nights you do not want to go to the grocery store. I was so pleased with the results. Another winner.
    Reply
  • cosette28
    6 OCT, 2013
    I love this recipe. Have made this many times for my family & guests. Tip- don't double. I use quality chicken, bratwurst style sausages. I have also used pork in a pinch. Make sure you simmer & not boil the cider mixture- take your time. The cider glaze & butternut mash are SO good together!!
    Reply
  • Itsy Bitsy
    16 JUL, 2012
    I love to cook and I love Martha Stewart, but, I have to be honest...this recipe was horrible. So much so that I am submitting a review, which I never take the time to do. I followed the recipe correctly. The sausages were "ok"...the butternut mash was terrible. I would never make this recipe again. Sorry!
    Reply
  • Itsy Bitsy
    16 JUL, 2012
    I love to cook and I love Martha Stewart, but, I have to be honest...this recipe was horrible. So much so that I am submitting a review, which I never take the time to do. I followed the recipe correctly. The sausages were "ok"...the butternut mash was terrible. I would never make this recipe again. Sorry!
    Reply
  • MS10593083
    30 OCT, 2011
    We enjoyed this, nice autumn meal. I was doubtful that the cider would thicken, but it did in about 35 min. Simmering the sausages like this made them very tender and flavorfu. I added a clove of garlic with the addition of the cider, and had to substitute dried thyme for the fresh sage. The butternut mash was very nice too.
    Reply

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