Cider-Glazed Chicken Sausages with Butternut Mash

70 Ratings
  • 5 24
  • 4 24
  • 3 10
  • 2 6
  • 1 6

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

Everyday Food, May 2011

Gallery

Credit: Con Poulos

Recipe Summary

prep:
10 mins
total:
40 mins
Servings:
4
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Ingredients

Directions

  • 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.

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  • 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 4 plates and serve with sausages and onion.

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Reviews (6)

70 Ratings
  • 5 24
  • 4 24
  • 3 10
  • 2 6
  • 1 6
Martha Stewart Member
02/25/2020
This cider braised sausage is one of my go to recipes. I make it with a pork sausage from a local butcher and no matter who I make it for it is always a hit. I make any sort of mash to go with it, depending on what’s available at the time of year. Often sweet potato because I can always find it.
Martha Stewart Member
10/18/2017
I have an abundance of butternut squash and apples in my garden this time of year, and have been surfing for recipes I'd think I'd enjoy to use them up. I tend to roast a large butternut squash on the weekends in the fall, and then stick it in recipes all week. I was able to use squash, apple and sage from my own garden :). This was delicious, and the prep wasn't too fussy/time consuming for a weeknight family meal. I would put this in rotation.
Martha Stewart Member
12/08/2014
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.
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Martha Stewart Member
10/06/2013
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!!
Martha Stewart Member
07/16/2012
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!
Martha Stewart Member
07/16/2012
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!
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Martha Stewart Member
10/30/2011
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.
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