Roasted Sausage, Pumpkin, Apple and Onions with Maple and Beer Pan Gravy

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.


  • 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


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.