Harvest Potato Supper
As the colors of leaves change and temperatures cool, families are drawn
into the comfort and warmth of their homes, where hearty meals are served. In
the following recipe, mashed potatoes are topped with a blend of mild sausage
and tangy apples for a dish reminiscent of traditional German Octoberfest
dishes. Serve Harvest Potato Supper with a salad and spiced apple cider to round
out the meal.
4 medium (1-1/3 pounds) potatoes,
peeled and cut into 1-inch cubes
1/2 to 1 cup 2% milk
1 Tbsp. vegetable oil
1 cup coarsely chopped onion
12 ounces fully-cooked chicken
sausages, sliced 1/3-inch thick
2 small apples, cored and sliced 1/4-inch thick
1/2 cup water
1 or 2 Tbsp. grainy mustard (I used regular Grey Poupon)
Salt and pepper to taste
Garnish: parsley sprigs (optional)
Cook's Notes: They suggested making the mashed potatoes in the
microwave... I made them the old fashioned way.. by boiling, then adding butter and hot
milk.
)
1. Cover potatoes with water and boil just until tender.
2. Meanwhile, heat oil in large nonstick skillet over medium high heat. Add
onion; cook 3-5 minutes, tossing often. Add sausage, cook and toss about 4
minutes until lightly browned. Add apples; cook and toss 3 minutes. Add
water and mustard. Reduce heat to medium-low; simmer to reduce liquid by half.
Season with salt and pepper.
3. Mash potatoes; gradually beat in milk until soft consistency is reached.
Season with salt and pepper. Divide potatoes equally on 4 serving plates.
Top with sausage mixture. Garnish with parsley sprig.
Serves 4
As the colors of leaves change and temperatures cool, families are drawn
into the comfort and warmth of their homes, where hearty meals are served. In
the following recipe, mashed potatoes are topped with a blend of mild sausage
and tangy apples for a dish reminiscent of traditional German Octoberfest
dishes. Serve Harvest Potato Supper with a salad and spiced apple cider to round
out the meal.
4 medium (1-1/3 pounds) potatoes,
peeled and cut into 1-inch cubes
1/2 to 1 cup 2% milk
1 Tbsp. vegetable oil
1 cup coarsely chopped onion
12 ounces fully-cooked chicken
sausages, sliced 1/3-inch thick
2 small apples, cored and sliced 1/4-inch thick
1/2 cup water
1 or 2 Tbsp. grainy mustard (I used regular Grey Poupon)
Salt and pepper to taste
Garnish: parsley sprigs (optional)
Cook's Notes: They suggested making the mashed potatoes in the
microwave... I made them the old fashioned way.. by boiling, then adding butter and hot
milk.
)1. Cover potatoes with water and boil just until tender.
2. Meanwhile, heat oil in large nonstick skillet over medium high heat. Add
onion; cook 3-5 minutes, tossing often. Add sausage, cook and toss about 4
minutes until lightly browned. Add apples; cook and toss 3 minutes. Add
water and mustard. Reduce heat to medium-low; simmer to reduce liquid by half.
Season with salt and pepper.
3. Mash potatoes; gradually beat in milk until soft consistency is reached.
Season with salt and pepper. Divide potatoes equally on 4 serving plates.
Top with sausage mixture. Garnish with parsley sprig.
Serves 4
