Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, cider-glazed chicken sausages with butternut mash. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
In a large skillet or shallow heavy pot, heat oil over medium-high. Add sage and cider and season with salt and pepper. You need two saucepans, add olive oil to the smaller-ish one and heat over medium high. Prep and cut up all of your veggies (onion, butternut squash, potato, and apple).
Cider-Glazed Chicken Sausages With Butternut Mash is one of the most popular of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Cider-Glazed Chicken Sausages With Butternut Mash is something which I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can cook cider-glazed chicken sausages with butternut mash using 10 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Cider-Glazed Chicken Sausages With Butternut Mash:
- Get 2 tsp extra-virgin olive oil
- Prepare 1 large yellow onion, cut into 1-inch wedges
- Make ready 1 lb chicken sausages
- Make ready 7 .fresh sage leaves
- Prepare 3 cup apple cider
- Get 1 coarse salt and ground pepper
- Get 1 small butternut squash (1 pound), peeled and cut into 1-inch pieces
- Take 1 large russet potato (10 ounces), cut into 1-inch pieces
- Get 1 Granny Smith apple, peeled and cut into 1-inch pieces
- Make ready 1/3 cup 2% Greek yogurt
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Instructions to make Cider-Glazed Chicken Sausages With Butternut Mash:
- 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, about 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 rqpid simmer over medium-high. Cook until squash and potato are tender when pierced with a knife, about 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.
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