Yield: 4 servings
|Field Roast Apple & Maple Breakfast Sausage Links||12 each|
Cider Onion Gravy
|Vegan Butter||1 Tbsp.|
|Onion, large, thinly sliced||1 each|
|Thyme, fresh, rough chop||1 sprig|
|Apple Cider||½ cup|
|Vegetable Broth||1 cup|
|Salt and Pepper||To taste|
Cider Potato Mash
|Yukon Gold Potatoes, peeled, ½” chop||2 lb.|
|Apple Cider, divided||1 cup + 1 Tbsp.|
|Non-Dairy Milk, plain||¾ cup|
|Vegan Butter||2 Tbsp.|
- For the Cider Onion Gravy, in a large skillet over medium-high heat, add the butter, onions, salt and pepper, stirring occasionally, for 8-10 minutes or until onions are soft and deeply golden. Add thyme and apple cider, scraping the bottom of the pan to loosen any browned bits; reduce to medium-low and continue cooking for 8-10 minutes until onions are completely soft and caramelized. In a separate bowl, whisk together the vegetable broth and cornstarch until dissolved; add to the onions and cook, stirring occasionally, for 2-3 minutes or until the mixture has thickened into a gravy. Add salt and pepper as needed; remove from heat and keep covered until ready to serve.
- For the Cider Potato Mash, in a medium pot, add potatoes, 1 cup cider and enough cold water to cover potatoes by an inch. Add 1 tablespoon salt; bring to a boil. Once boiling, reduce heat to low and simmer for 15-20 minutes or until tender. Remove from heat; drain and set aside. In a microwave-safe bowl, combine milk and 1 tablespoon cider; heat briefly until warm. In a large bowl, add drained hot potatoes and butter; slowly pour in warmed milk and mash to desired consistency. Add salt and pepper as needed; set aside.
- In a skillet over medium heat, add oil and Apple & Maple Breakfast Sausage Links; cook for 1-2 minutes per side or until golden brown and heated throughout.
- Place a generous scoop of Cider Potato Mash and three Sausage Links onto a plate; ladle Cider Onion Gravy over top and serve.