- 6 Italian sausages
- 1 tablespoon olive oil plus more if necessary
- 2 sweet potatoes
- 2 Yukon gold potatoes
- 1 yellow onion
- Salt and pepper to taste
- ½ garlic powder
- 4 tablespoons butter
- .5 ounce container of fresh sage
- ¾ cup chicken stock
- 2 tablespoons maple syrup
- Fresh watercress arugula, or baby spinach, extra virgin olive oil, and flaky sea salt (optional, for serving)
Fry the Potatoes:
Heat the oil in a large, ovenproof skillet over medium-high until very hot. Add the potatoes and cook for 5 minutes or until beginning to brown. Add the onion and cook for an additional 5-8 minutes or until just beginning to soften and brown. The potatoes should not be cooked completely. Scoop the potatoes out and transfer to a bowl.
Prepare the Sauce:
Add the butter to the skillet and stir until melted and frothy. Next, add the sage leaves and cook for 30 seconds until fragrant. Finally, add the chicken stock and bring to a boil. Boil for 3-5 minutes and then add the potatoes and onions. Arrange the sausages on top and transfer to the oven. Bake for 20 minutes or until the sausages reach 160ºF internal temperature. Remove from heat.
Dress the Watercress (Optional):
Calories: 614kcal | Carbohydrates: 32g | Protein: 19g | Fat: 45g | Sodium: 940mg | Fiber: 4g | Sugar: 8g | Vitamin C: 17mg