Just in time for Thanksgiving, here is a recipe that combines many flavors of the season. Ruth Ann-Ligget, who submitted this recipe, said she found it on the Rachel Ray web site and has made it several times. It combines sausage with in-season ingredients, along with maple syrup and stout beer. You can’t go wrong with this one.
Ingredients
- 1 small sugar pumpkin or butternut squash, peeled and cut into large bite-sized pieces
- 2 medium red onions, peeled and cut into wedges
- 2 apples, cored and quartered
- Squeeze of lemon juice
- Salt and pepper
- Nutmeg
- 1-1/2 tsp. caraway seeds
- 8 links bratwurst or other sausage of choice
- Olive oil for drizzling
- 3 Tbs. butter
- 2 Tbs. flour
- 1/2 cup stout beer
- 1-1/2 cups chicken or beef stock
- 1/4 cup Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
- 1 Tbs. Worcestershire sauce
Preparation
Preheat oven to 425F.
In a large bowl, combine pumpkin, onions and apples with lemon juice, salt, pepper, a little freshly grated nutmeg and caraway seeds. Add sausages and dress everything with a layer of EVOO, about 3 tablespoons to coat. Arrange on large baking sheet and roast 30-40 minutes.
Heat butter in small pan over medium heat. Whisk in flour for 1 minute then add beer and reduce half a minute more. Whisk in stock, syrup and Worcestershire, add some coarse black pepper and let thicken a few minutes more to coat spoon.
Serve roasted sausages and squash doused with gravy.