I made this for dinner tonight and served it with a simple salad of mixed greens. We both found this dish to have a great balance of sweet and salty flavors. I will definitely be making this again during the fall apple season. The plum torte was a perfect follow up to this meal. I know, how highbrow can it be with mustard AND ketchup BUT it’s ok because the mustard is dijon and there’s flat leaf parsley not to mention that my latent Québécoise tendencies would have me adding ketchup after the fact anyway. Adapted from The Best of Fine Cooking Fresh Fall 2007.
2 Tbsp EVOO
1 Lrg onion
8 or 9 Sweet Italian sausage links, casings removed
1 Lrg white or russet potato peeled and cut into 1/2″ dice
1 Lrg McIntosh apple peeled and cut into 1/2″ dice
2 Tbsp ketchup
1 Tbsp Dijon mustard
1/2 Tsp Italian seasoning
1 Tbsp chopped flat leaf parsley
2 Tbsp water
Heat 1/2 the evoo in a skillet and add the onion and sausage. Cook over medium high heat breaking up the sausage with the back of a spoon until the sausage and onions are browned. Drain the sausage in a colander and set aside. Add the remaining evoo to the pan and add the apples and potatoes. Cook over medium heat until well browned and cooked through. Return the sausage to the skillet over medium high heat. Combine the sauce ingredients and poor into the pan. Stir to coat and continue to cook until everything is coated and nicely browned.