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Pork Sausages with Sautéed Apples & Potato Mash.

  • 4
    Granny Smith apples
  • 6
    pork sausages
  • 4 medium
    yellow potatoes
    black pepper
    butter, unsalted
    extra virgin olive oil
  • 1
    Wash and dry the fresh produce.
    4 medium yellow potatoes
    4 Granny Smith apples
  • 2
    Preheat a skillet over medium heat.
  • 3
    Peel 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.
  • 4
    Place the sausages on a plate and rub with a little olive oil.
    6 pork sausages
    1 tbsp extra virgin olive oil
  • 5
    Once 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.
  • 6
    Quarter the apples lengthwise, then cut out the core and stem from each section; cut each quarter lengthwise into 4 thin wedges.
  • 7
    Once 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.
  • 8
    Once 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.
  • 9
    Add 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
  • 10
    To serve, divide the mashed potatoes, sautéed apples, and sausages between plates. Enjoy!