Ingredients Jump to Instructions ↓

  1. 3 reduced-fat smoked chicken and apple sausages

  2. 4 apples

  3. 4 medium rutabagas, peeled and quartered

  4. 4 large russet potatoes, peeled and quartered

  5. ? teaspoon salt

  6. ? cup 1% fat buttermilk

  7. 1/8 teaspoon grated nutmeg

  8. 1/8 teaspoon ground white pepper

  9. 1 recipe Brown Onion Sauce ñ see link

  10. Garnish

  11. 2 tablespoons chopped fresh parsley

  12. 4 teaspoons dry English mustard mixed with

  13. 4 teaspoons 2% milk

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350F. Place the sausage and apples together on a shallow baking pan and bake for 30 minutes. Remove the peel from the apples and mash three, reserving one for the sauce below.

  2. In a medium saucepan, boil the rutabagas in water to cover for 30 minutes. Drain, return to the same pat, and mash until smooth.

  3. In another saucepan, bring the potatoes to a boil in water, add º teaspoon of the salt, and cook for 20 minutes. Drain, return to the same pot over very low heat, cover with a kitchen towel, and let steam-dry for 15 minutes. Mash the boiling potatoes with the buttermilk, nutmeg, white pepper and the remaining º teaspoon salt until smooth.

  4. Prepare the brown onion sauce.

  5. Place one scoop each of the mashed potatoes, apple and rutabaga down the center of each serving plate. Slice each sausage into quarters lengthwise. Ladle some sauce on one side of the mash and top the sauce with three quartered of sausage. Serve with mustard mixture.


Send feedback