Mustard-Braised Sausages and Mashed Potatoes
Sweet-and-Sour Cabbage
Ingredients
- 2½ lb new potatoes, cut into chunks
- ½ cup milk
- 3 Tbsp butter
- 1 (19-oz) pkg pork sausage links
- 2 Tbsp olive oil
- 1 onion, halved and thinly sliced
- ½ cup gluten-free chicken broth
- ¼ cup apple cider vinegar
- 2 Tbsp whole-grain mustard
- 1 Tbsp honey
Instructions
- Bring potatoes and water to cover to a boil in a medium saucepan; reduce heat, and simmer 15 minutes or until tender.
- Drain; return potatoes to saucepan, and add milk, butter, and desired amount of salt and pepper. Mash to desired consistency.
- Meanwhile, cook sausages in hot oil in a large, deep skillet over medium-high heat 4 to 5 minutes or until browned on all sides. Remove from skillet.
- Add onion to skillet, and cook 5 minutes or until tender; return sausages to skillet.
- Stir together broth, vinegar, mustard, and honey; pour over sausages and onion. Bring to a boil; reduce heat, and simmer 5 minutes or until sausages are done and sauce is slightly thickened.
- Serve sausages and sauce over mashed potatoes.
Side Dish Ingredients
- 1 (3-lb) red cabbage, thinly sliced
- 2 Tbsp olive oil
- ½ cup apple cider vinegar
- ½ cup gluten-free chicken broth
- ¼ cup honey
Side Dish Instructions
- Sauté cabbage in hot oil in a large Dutch oven over medium heat 5 minutes or until wilted.
- Combine vinegar, broth, and honey; add to cabbage.
- Cover, reduce heat, and simmer 30 minutes, stirring often; season with salt and pepper to taste.
Gluten Free Meal Plan
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