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Sausage, Potato & Apple Sauté

Scott Phillips

Servings: four.



  • 2 Tbs. extra-virgin olive oil
  • 1 large yellow onion, cut into medium dice (about 2 cups)
  • 1 lb. sweet Italian sausage (bulk sausage or links with casings removed)
  • 1-1/2 lb. russet potatoes
  • 1 large apple
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. tomato ketchup
  • 1 Tbs. Dijon mustard
  • 1/2 tsp. dried thyme leaves
  • 2 Tbs. chopped fresh flat-leaf parsley

Nutritional Information

  • Nutritional Sample Size based on four servings
  • Calories (kcal) : 420
  • Fat Calories (kcal): 150
  • Fat (g): 17
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 35
  • Sodium (mg): 1380
  • Carbohydrates (g): 47
  • Fiber (g): 5
  • Protein (g): 23


  • Heat 1 Tbs. of the oil over medium-high heat in an 11- to 12-inch nonstick skillet. When the oil is hot, add the onion and sausage and cook, stirring and breaking up the sausage with the side of a wooden spoon, until the sausage is golden brown and broken into small (1/2-inch) pieces, 8 to 10  minutes. While the sausage and onion cook, peel and cut the potatoes and apple into 1/2-inch dice. Scrape the cooked sausage and onions into a colander to drain briefly before transferring to a medium bowl. Add the remaining 1 Tbs. oil and then the potatoes and apple to the skillet; season with 1 tsp. salt and several grinds pepper. Cook, stirring frequently, until the potatoes and apple are golden brown and the potatoes are tender, 10 to 12 minutes. Meanwhile, mix the ketchup, mustard, thyme, parsley, and 2 Tbs. water in a small bowl. Return the sausage and onions to the skillet and stir in the ketchup mixture. Cook, stirring frequently, until the hash has browned nicely, about another 5 minutes. Season to taste with more salt and pepper before serving.


Rate or Review


  • Kathleen_G | 03/29/2009

    Yummy, but it took a fair while to cut all the potatos small. I think asparagus would make a great side dish.

  • locust | 03/06/2008

    Made this last night - fast, delicious, clear instructions - a keeper Thks

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