Cider-Glazed Sausages with Squash Mash

Serves 4

We tried this recipe from “Everyday Food” (Martha Stewart) using bratwurst. It’s good but we’ve made some changes that we think are important. We’ll probably try it again in a while and make some more changes.

You really should only use unfiltered cider that comes in a big jug. Usually only available in the fall.

2 tsp. extra virgin olive oil

1 large yellow onion cut into 1-inch wedges

1 lb. sausage (bratwurst, chicken, your choice)

7 fresh sage leaves or ½ tsp. dried sage

2 cups apple cider

1 lb. butternut squash peeled and cut in 1-inch cubes

1 medium potato (10 ounces) peeled and cut in 1-inch cubes

1 Granny Smith apple peeled and cut in 1-inch pieces

1/3 cup Greek yogurt

¼ tsp. freshly grated nutmeg

In a large skillet or heavy pot, heat the oil over medium heat.
Add onion and sausages and cook until sausages are a golden brown, about 10 minutes, turning about half-way through.
Add sage and cider to pan and season with salt and pepper. Bring to a rapid simmer and cook until cider is syrupy and coats the spoon, about 30 minutes. Leave the sausage in the pan to become glazed.
Meanwhile, in a medium saucepan, combine squash, potato and apple. Cover with water and bring to a boil and simmer until tender, about 15 minutes
Drain vegetables and apple, transfer to a food processer and process until smooth.
Add yogurt, season with salt, pepper and nutmeg and pulse to combine.
Serve sausages, with the sauce, and distribute the mash on four plates.

Source: “Everyday Food” May, 2011

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