Roasted Chicken Sausages with Apples, Potatoes and Cider Cream Sauce
My sister and I came up with this recipe the other afternoon as we were having that, “What are you making for dinner tonight?” “I have no clue. What about you?” conversation. It is a one pot-one pan-one hour combination that highlights some favorite fall flavors: cider, apples, sausages, and sweet potatoes. You could easily mix and match vegetables to suit your family’s tastes; carrots, onions, and/or garlic would all work great.
This recipe is also incredibly economical. As you know, cooking with the seasons will save you a bundle in the produce department. Apples are in season now, and we should see the prices on sweet potatoes start to drop soon.
By the way, does it ever throw you off when you are searching for those trademark orange sweet potatoes in the produce section, only to find them labeled “yams”? Most of the time, we refer to sweet potatoes when we’re really talking about yams (this recipe included). I read this explanation the other day,
“Distinguishing a sweet potato from a yam is a tricky business. Garnet, Jewel, and Beauregard yams are sweet potatoes bred to deliver the moist, sweet orange flesh Americans prefer the pale, dry flesh of sweet potatoes. Years ago some enterprising sweet potato farmers decided to set apart their Garnet-style sweet potatoes by renaming them yams, so some sweet potatoes are now called yams even though they are not at all related to the dry, starchy yams of South America.” – Ivy Manning, Farm to Table
For chicken sausages, I am a big fan of the Al Fresco brand, which go on sale often at Fred Meyer, making these a thrifty splurge.
The end result is a light, simple supper that still falls squarely in the comfort food category.
Chicken Sausages with Apples, Potatoes, and Cider-Cream Sauce
8 chicken sausages
2 sweet potatoes
4 small white or yellow potatoes
3 sweet, firm cooking apples, such as Jonagold or Golden Delicious
- Preheat the oven to 400-degrees.
- Wash the potatoes. Peel the sweet potatoes and cut them into large chunks. Quarter or halve the smaller potatoes. Place the potatoes in a large roasting pan or baking dish. Drizzle with olive oil and sprinkle with salt, stirring them around so all the potatoes are well coated. Nestle the sausages among the potatoes.
- Bake at 400 for 30 minutes, stirring once for more even browning.
- Wash, core, and quarter the apples (peel, if desired). Add these to the pan and continue roasting for another 20-30 minutes, or until the potatoes are cooked through, the apples are soft, and the sausages are golden brown. Serve with Cider-Cream Sauce (recipe below).
Adapted from a Cooking Light recipe
2 c. apple cider / juice
1 1/2 c. chicken broth
2 t. all-purpose flour
1/2 c. sour cream
salt and pepper
- Pour the cider and broth into a medium saucepan. Bring to a boil over high heat and cook for 8-10 minutes over medium-high heat. Remove from heat.
- Stir flour into the sour cream. Add the sour cream mixture to the cider mixture, stirring with a whisk until well-blended. Reduce heat, and simmer uncovered, for one minute. Season with salt and pepper, to taste.
For easy apple peeling in this recipe (or if you love to dehydrate apples or can or make homemade applesauce), try this Starfrit Pro Apple Peeler for less than $15! It is a brilliant little invention and a huge time saver. If you have the time and patience, it’s a great way for little hands to help out.
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