Tuesday, November 19, 2013

Autumn Sausage Medley



I'm thinking it's definitely past Autumn in most parts of Canada now but the ingredients of this dish still speak to me of crisp Fall days.
Farmer Sausage, Butternut squash, apples flavoured with a touch of Rosemary - what's not to like?
  • 1-2 cups butternut squash, cubed
  • 2 apples, cubed
  • 1 onion, coarsely chopped
  • 1 small can sliced water chestnuts drained (optional)
  • 1 red pepper cut into 1 inch pieces
  • 6 large mushrooms quartered
  • 1 link Farmer Sausage cut into 1 inch pieces (you can use garlic or Kielbasa sausage if you like)


 Sauce


  • 1 Tbsp. cornstarch
  • 1/2 cup apple juice
  • 2-3 tablespoons honey
  • 2 tablespoons chili sauce
  • 1 Tbsp. balsamic vinegar
  • 1 1/2 cups apple juice
  • 1 teaspoon chopped fresh rosemary

    1. Saute' apple and squash in 1 tablespoon oil in a large frying pan until lightly browned.  Remove to 3 or 4 cup casserole dish.
    2. Place onion, red pepper and mushrooms in pan, and saute' until wilted adding more oil if needed.
    3. Remove to casserole dish. 
    4. Add sausage pieces.
    5. Mix cornstarch and 1/2 cup apple juice in a small bowl.  Set aside.
    6. Add remaining sauce ingredients to pan  stirring well until sauce boils. 
    7. Add cornstarch mixture and stir and cook until sauce returns to a boil and thickens. If you like a sweeter sauce, feel free to add more honey. Add more cornstarch mixed with a bit more apple juice if you'd like the sauce a bit thicker.
    8. Pour sauce over ingredients in casserole dish and bake at 350˚ for 30- 45 minutes or until squash and onion are tender.
    9. Serve over rice or noodles.
    10. Serves 4-6.

    18 comments:

    1. I am not familiar with Farmer Sausage. Does it need to be browned or just put into the casserole? I don't see any mention of adding it in the instructions. Thanks for sharing your recipes.

      ReplyDelete
      Replies
      1. Rebecca, Farmer sausage is a smoked pork sausage - more like Kielbasa or Polish sausage. The kind I use is cooked and I just slice it and add it to the dish. Thanks for alerting me to the fact I'd missed that step in the instructions. I've updated it now.

        Delete
      2. Thanks Bev! I definitely will try this one and the Pumpkin Roll (11-20 post) looks delicious. Another one to try. Thanks for sharing!

        Delete
    2. This looks delicious! My husband and son would love this!

      ReplyDelete
    3. I will definitely have to try this! It looks wonderful!

      ReplyDelete
    4. will try this today .do you cook the farmers sauage ? and when do you add it to the dish?

      ReplyDelete
      Replies
      1. The first commentor asked the same question and I have updated the instructions. Thanks for letting me know it was missing.

        Delete
    5. Wow - this looks so delicious!! I have all the ingredients plus some farmer's sausage (Waterloo County style sausage which I will have to fry first). I am making this for sure - it sounds fantastic!

      ReplyDelete
    6. I made this dish yesterday and it looked and tasted great ,I only added 2-3 Tbsp brown sugar to the sauce to make it a bit more sweet ,will make it again!!

      ReplyDelete
    7. How much sausage ( weight ) do you consider a link to be? This looks delicious; after reading the ingredients, I can almost smell it cooking : )

      ReplyDelete
    8. The weight of the sausage links varies and the amount I use generally depends on how many I'm feeding. I 'm guessing you would want at least 1 - 1 1/2 lb.sausage for this amount.

      ReplyDelete
    9. Yummy! Just the right comfort food for these bleak autumn days!

      ReplyDelete
    10. Quick question - does this all fit in a 3-4 cup casserole? I am what you would call challenged, in the volume department:) I don't even want to advertise how many attempts it might involve before I would come up with the right container here, left to my own devices. Your confirmation of the 3-4 cup size would be wonderful. Thanks so much for all you ladies do to share such wonderful recipes. Diane

      ReplyDelete
      Replies
      1. Dianne, I add up the raw cups of the ingredients, but even with counting on them cooking down I come up with at least six cups. Maybe count 6-8 cups. A medium sized casserole dish. I hope that helps.

        Delete
      2. I t ink you're right Anneliese. I'd say my dish would hold 6-8 cups.

        Delete
      3. That is one great recipe, Bev. I made it last night. We both enjoyed it very much. It's so delicious, and lovely. Isn't it just nifty swell that besides creating nutritious food, God made it taste good and besides that He made it so very beautiful. I'd say if anyone finds themselves in a cooking slump, they might want to just hustle on and try this recipe. Thanks again. And - by the way - I think my apples were giant ones, and I used the maximum on the squash, and it mostly filled a 2.5 quart dish. Not very much shrinkage. Thank you again. Diane

        Delete
    11. What are the best apples to use?

      ReplyDelete
      Replies
      1. I used Gala apples but I'm sure any firm apple would work.

        Delete