Chicken Apple Sausage with Hash

The apple chicken sausage used in this dish comes from D’Artagnan, a premium Northeast charcuterie purveyor. It’s made with apple pieces, ground chicken, and various spices. Paired with a hearty autumn hash of Brussels sprouts and parsnips, this dish makes a strong case for the breakfast-for-dinner trend. The hash combines seasonal Brussels sprouts and parsnips with sweetly caramelized onions, fragrant sage, and sweet-tart cranberries. The result is a meal that’s as effortless to prepare as it is a joy to devour – nourishing, homey, and full of autumn flavors.

1. Cook Sausages Heat ½ tablespoon olive oil in a large pan over medium heat. Pat sausages dry with paper towel. When oil is shimmering, add to pan and sear until browned all over, about 5 minutes. Add ½ cup water. Scrape up brown bits from bottom of pan, then cover pan. Cook until liquid is evaporated and sausages are cooked through, about 5 minutes more. Transfer to a plate, covering loosely with foil to keep warm.

2. Prepare Ingredients While sausages cook, peel onion, halve, and thinly slice. Thinly slice sage leaves, discarding stems. Rinse parsnips, halve lengthwise, and cut crosswise into ¼- inch slices.

3. Caramelize Onion Wipe pan from sausages clean and add 1 packet butter and 1 teaspoon olive oil over medium heat. When butter is foamy, add onion and cook, stirring, until softening, about 7 minutes. Add sugar and balsamic vinegar and cook until sticky and caramelized, about 2 minutes.

4. Sauté Parsnips Add remaining butter to pan with onion and increase heat to medium high. Add parsnips and sauté, stirring, until softening, about 5 minutes.

5. Sauté Hash Add Brussels sprouts, cranberries, and sage to pan with parsnips over mediumhigh heat and sauté, stirring, until Brussels sprouts are browning, about 5 minutes. Stir in mustard. Taste and add salt and pepper as needed.

6. Plate Sausages Enjoy sausages and hash in good company.

Prepared by: Chef Hanna Yurkovetskaya