Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, cider-glazed chicken sausages with butternut mash. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Cider-Glazed Chicken Sausages With Butternut Mash is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Cider-Glazed Chicken Sausages With Butternut Mash is something which I have loved my whole life. They are nice and they look wonderful.
In a large skillet or shallow heavy pot, heat oil over medium-high. Add sage and cider and season with salt and pepper. Remove chicken from heat while you make the glaze. Dredge the pieces to use up the flour mixture.
To get started with this recipe, we must prepare a few components. You can cook cider-glazed chicken sausages with butternut mash using 10 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Cider-Glazed Chicken Sausages With Butternut Mash:
- Make ready 2 tsp extra-virgin olive oil
- Get 1 large yellow onion, cut into 1-inch wedges
- Get 1 lb chicken sausages
- Take 7 .fresh sage leaves
- Make ready 3 cup apple cider
- Prepare 1 coarse salt and ground pepper
- Take 1 small butternut squash (1 pound), peeled and cut into 1-inch pieces
- Make ready 1 large russet potato (10 ounces), cut into 1-inch pieces
- Make ready 1 Granny Smith apple, peeled and cut into 1-inch pieces
- Prepare 1/3 cup 2% Greek yogurt
Gradually add the cider, stirring, then add the chicken stock. Reheat the mash and serve with the sausages and gravy. Boil the potatoes and mash with the butter and milk. Stir through the chives and spring onions.
Steps 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.
Boil the potatoes and mash with the butter and milk. Stir through the chives and spring onions. Butternut squash plays a starring role in this light and flavorful lasagna recipe. It is roasted along with some sage, and then mashed and layered with bechamel sauce, lasagna noodles, and a ricotta-cheese-egg mixture. Discover BBC Good Food's favourite sausage recipes, including classic bangers and mash, comforting casseroles and our best ever toad-in-the-hole.
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