Color & Control:

Fall Sausages


4 sweet Italian sausages (I used chicken for me)
3 cups whole small potatoes (I used yukon gold, cut up)
1 onion, chopping into large chunks
olive oil
4 springs of fresh thyme
salt & pepper
2 granny smith apples
2 TBS cider vinegar
spicy brown or dijon mustard, for serving


Preheat the oven to 425 degrees.

Combine your potatoes and onion in a large baking dish and toss with 1 TBS olive oil, your thyme leaves, salt & pepper.

Place the italian sausage on top of the vegetables and bake uncovered for 45 minutes, until the sausage is brown on top.

Flip over the sausage and bake for 10 more minutes.

Meanwhile, chop up your apples (unpeeled) and toss with a little more olive oil, salt, and pepper. Scatter the apples around the sausage, drizzle the cider vinegar over the whole dish, and bake for 5 more minutes. Serve with dollops of mustard, should you choose.


Related Articles

Recent Articles

Complimentary Issue

If you would like to receive a free digital copy of this magazine enter your email.