This hearty pairing of sweet and savory flavors has “autumn” written all over it. Sweet apple and cider balance the salty, meaty sausage and tangy mustard, while fresh thyme and sage round the dish out with earthy depth. It’s a great chilly weather dish for a tailgating or a casual weekend get-together. That said, this single-skillet sausage dish comes together quickly enough for a weeknight dinner as well. Serve with a spinach salad and crusty bread for a well-rounded plate.
1 (12-oz.) bottle hard apple cider, divided
1 tablespoon all-purpose flour
1 tablespoon olive oil
1 1/4 pounds fresh kielbasa (Polish sausage)
1 yellow onion, sliced (about 1 cup)
8 ounces Yukon gold potatoes, cut into 1-inch pieces
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 Fuji apple, sliced (about 1 cup)
1 whole-grain mustard
2 teaspoons finely chopped fresh thyme
2 teaspoons finely chopped fresh sage
How to Make It
Whisk together 1/2 cup of the cider and flour in a small bowl; set aside.
Heat oil in a large, deep skillet over medium-high. Add sausage, and cook, turning occasionally until all sides are browned, about 5 minutes. Transfer sausage to a plate (it will not be cooked through).
Add onion to skillet over medium-high, and cook, stirring constantly, 3 minutes. Add potatoes, salt, and pepper; cook, stirring often until onion is translucent, about 3 minutes. Add apple slices and remaining 1 cup cider, scraping bottom of skillet with a wooden spoon to release brown bits. Bring mixture to a simmer, and return sausage to skillet. Reduce heat to medium and cook, uncovered, until sausage is cooked through and liquid is reduced, about 15 minutes.
Using a slotted spoon, transfer sausage and vegetables to a serving platter.
Whisk reserved flour mixture, mustard, thyme, and sage into skillet, and cook, stirring constantly, until thickened, about 2 minutes. Drizzle over sausage and vegetables.
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