Prep 30 mins
Cook 45 mins
This is a good fall dinner recipe that is sort of a pie--I originally finished my concoction before everyone got home! If you want, you can skip a few steps and this can be served as two dishes. Also, I do make this with chicken apple sausage, but I think it would be just as good with smoked turkey sausage. I hope that you like it!
- butter-flavored cooking spray (optional)
- 1 tablespoon olive oil
- 2 garlic cloves, minced fine
- 1 medium onion, coarsely diced
- 2 medium firm cooking apples, coarsely diced (like Granny Smith or Braeburn)
- 1 lb chicken-apple sausages, sliced into 1 inch pieces
- 1⁄2 teaspoon celery salt (to taste)
- 1⁄4 teaspoon ground thyme (to taste)
- 1⁄4 teaspoon white pepper (to taste)
- 1⁄2 teaspoon salt (to taste)
- 2 tablespoons white wine or 2 tablespoons cider
- 3 medium russet potatoes, coarsely diced
- 2 teaspoons butter
- 1⁄4 cup milk
- 1⁄4 cup sour cream
- 1 teaspoon salt (to taste)
- 2 teaspoons parsley flakes
- Preheat the oven to 350 degrees F.
- Boil the potatoes in salted water until fork tender.
- Heat the oil in a skillet and saute the garlic, onion, and apple until slightly carmelized and the apple is starting to soften.
- Keep the potatoes warm if they are cooked.
- Put the onion mixture in a medium bowl and keep warm. Add additional oil to the pan if needed and slightly brown the sausage.
- Mix the sausage with the onion mixture and the celery salt, thyme, pepper, salt, and wine/cider.
- Put the sausage mixture into a pie plate.
- Mash the potatoes with the butter, milk, sour cream, salt, and parsley.
- Top the pie with the mashed potatoes and seal the edges with the potatoes. Spray lightly with the cooking spray, if you want.
- Bake for 45 minutes or until the potatoes are starting to brown.
- Let cool for 5-10 minutes before serving.
I'm thrilled that I tried this recipe! I was craving something like this and this exceeded my expectations. I didn't want to run out for chicken apple sausage so I used spicy pork sausage that I had on hand, drained and blotted to remove any extra fat. I assembled the dish the night before and baked it the next day. I wouldn't change a thing and look forward to making this again with any kind of sausage. Thanks for sharing the recipe.
We LOVED this recipe! I used turkey sausage and granny smith apples. The flavors went together great- this is true comfort food. It was good the next day, too. I know BF will be requesting this again soon. Thanks!