Pan-Seared Chicken Sausage with Tangy Cabbage and Butternut Squash-Apple Puree
Tonight, we’re taking the classic combo of sausage, sauerkraut, and potatoes to the next level. In lieu of mashed potatoes, sweet apple and squash team up for a deliciously creamy puree. Topped with tangy sautéed cabbage and juicy chicken sausages, this is German comfort food at its best.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Chicken Sausage
8 ounce
Butternut Squash
4 ounce
Shredded Red Cabbage
1 unit
Veggie Stock Concentrate
¼ ounce
Parsley
2 tablespoon
Red Wine Vinegar
2 clove
Garlic
1 unit
Apple
Not included in your delivery
1 tablespoon
Olive Oil
Nutrition Values
Utensils
Instructions
Cut the butternut squash into 1/2-inch cubes. Peel, core, and dice the apple into ½-inch cubes. Place the apple and butternut squash in a large pot with a large pinch of salt and enough water to cover. Bring to a boil and cook for 20-25 minutes, until very tender.
Heat 1 tablespoon oil in a large pan over medium-high heat. Add the chicken sausage to the pan and cook 6-7 minutes, rotating occasionally, until browned on all sides. Set aside to rest for 5 minutes.
While the sausage cooks, prep the remaining ingredients: mince or grate the garlic. Chop the parsley, reserving a few leaves for garnish.
Add the cabbage and red wine vinegar to the same pan you cooked the sausage in. Cook over medium-high heat for 5-6 minutes, tossing occasionally, until soft. Add the garlic to the pan and cook another 1-2 minutes. Stir the chopped parsley into the pan and season with salt and pepper.
When the squash and apple are tender, drain and return to the same pot. With a potato masher or fork, mash the squash and apple until very smooth. Season with salt and pepper.
Plate the squash and apple puree, then top with the cabbage and chicken sausages. Garnish with reserved parsley leaves and enjoy!
