Cider-Glazed Chicken Sausages with Butternut Mash

I found this recipe in this month's edition of the magazine Everyday Food. Turned out really tasty. Using an iron skillet really helped to brown up the onions and sausage. Next time I'd use less yogurt to get a thicker mash or maybe even eliminate the yogurt.


Cider-Glazed Chicken Sausages with Butternut Mash

2 tsp olive oil
1 large yellow onion, cut into 1" wedges
1 lb chicken sausages
7 fresh sage leaves
3 c apple cider
coarse salt and ground pepper
1 small butternut squash (1 lb.), peeled and cut into 1" pieces
1 large russet potato, peeled and cut into 1" pieces
1 Granny Smith apple, peeled and cut into 1" pieces
1/3 c Greek Yogurt

In a large skillet or shallow heavy pot, heat oil over medium-high. Add onion and sausages and cook until sausages are deep golden brown, 6 minutes, turning sausages and stirring onion halfway through. Add sage and cider and season with salt and pepper. Bring to a rapid simmer and cook until cider is syrupy and coats the back of a spoon, about 30 minutes.

Meanwhile, in a medium saucepan combine squash, potato, and apple. Cover by 2" water and bring to a rapid simmer over medium-high. Cook until squash and potato are tender when pierced with a knife, 15 minutes.

Drain vegetables and apple and transfer to a food processor. Process until smooth. Add yogurt, season with salt and pepper, and pulse to combine. Divide butternut mash among four plates and serve with sausages and onion.