- 4Granny Smith apples
- 6pork sausages
- 4 mediumyellow potatoes
-  black pepper
-  butter, unsalted
-  extra virgin olive oil
- 1Wash and dry the fresh produce.
4 medium yellow potatoes 4 Granny Smith apples
- 2Preheat a skillet over medium heat.
- 3Peel the potatoes, then halve lengthwise and crosswise; transfer the quarters to a small saucepan. Cover with hot water (from the tap) by about 1 inch and bring to a boil over high heat.
- 4Place the sausages on a plate and rub with a little olive oil.
6 pork sausages 1 tbsp extra virgin olive oil
- 5Once the skillet is hot, add the sausages. Cook, turning occasionally, until the sausages are browned and cooked through, 10 to 15 minutes. Once done, transfer to a plate and cover with foil to keep warm.
- 6Quarter the apples lengthwise, then cut out the core and stem from each section; cut each quarter lengthwise into 4 thin wedges.
- 7Once the water in the saucepan is boiling, reduce the heat to medium and cook until the potatoes are tender when pierced with a knife, 8 to 12 minutes. Once done, reserve about 1 cup of liquid and drain the rest. Cover the saucepan to keep warm.
- 8Once the sausages have been transferred, add the apples to the skillet. Cook, stirring frequently, until they are lightly browned and softened, 4 to 6 minutes. Once done, remove from the heat.
- 9Add ½ of the reserved liquid, butter, salt, and pepper to the potatoes; mash with a potato masher until smooth. Add more liquid to thin out the mash if needed.
2 tbsp butter, unsalted ½ tsp salt ¼ tsp black pepper
- 10To serve, divide the mashed potatoes, sautéed apples, and sausages between plates. Enjoy!