Sausage and Apple Kebabs With Smashed Potatoes and Peas

Sausage and Apple Kebabs With Smashed Potatoes and Peas
Anna Williams
Brush maple syrup onto the chunks of sausage and apple before roasting to add an extra touch of sweetness.

Get the recipe.
Serves 4
preparation
25
minutes
cooking
45
minutes
other
0
minutes

Ingredients

1 ½
pounds medium potatoes (about 4)
kosher salt and black pepper
1
cup
frozen peas
cup
whole milk
2
tablespoons
butter
18
ounces
fully cooked chicken sausage links or kielbasa (you can find cooked sausage in packages in the meat section of the supermarket)
2
apples (preferably Fuji or Braeburn, which hold their shape in the oven)
¼
cup
maple syrup
8
small wooden skewers

Directions

  1. Soak the skewers in water for 15 minutes. Heat oven to 400° F and line a rimmed baking sheet with foil or parchment.
  2. Peel and quarter the potatoes and place them in a large pot. Add enough cold water to cover and bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until tender, 15 to 18 minutes. Add the peas and simmer until heated through, about 1 minute. Drain the potatoes and peas and return them to the pot. Add the milk, butter, ¾ teaspoon salt, and ¼ teaspoon pepper and gently mash.
  3. While the potatoes are cooking, cut the sausage on the diagonal into 1-inch chunks. Core and cut the apples into chunks.
  4. Alternately thread the sausage and apple chunks onto the skewers and place on the baking sheet.
  5. Brush the skewers with 2 tablespoons of the maple syrup and roast for 10 minutes. Brush with the remaining 2 tablespoons of maple syrup and continue to roast until the apples are tender but still hold their shape, 10 to 15 minutes more. Serve with the smashed potatoes and peas.
Jenny Rosenstrach
July 2010

Nutritional Information

  • Per Serving
  • Calories 568
  • Fat 18 g
  • Sat Fat 7 g
  • Cholesterol 124 mg
  • Sodium 1,338 mg
  • Protein 30 g
  • Carbohydrate 72 g
  • Sugar 24 g
  • Fiber 8 g
  • Iron 3 mg
  • Calcium 116 mg
What does this mean? See Nutrition 101.