Fall Harvest Supper

Fall Harvest Supper

1 1/3 pounds potatoes – (4 medium) peeled and cut into 1-inch cubes
1 tablespoon vegetable oil
1 cup coarsely chopped onion
12 ounces fully cooked chicken sausages – cut into 1/2-inch thick slices
2 small apples – cored and cut into 1/2-inch thick wedges
1/2 cup water
2 tablespoons coarse-grained Dijon-style mustard
1 cup lowfat milk
salt and pepper
4 parsley sprigs (optional)

Place potatoes in microwave-safe dish; cover with plastic wrap, venting one corner. Microwave on HIGH 7 to 9 minutes or until just tender; set aside. Meanwhile, in large nonstick skillet, heat oil over medium-high heat; cook and stir onion 3 minutes. Add sausages; continue cooking about 4 minutes or until lightly browned. Add apples; cook an additional 3 minutes. Add water and mustard; reduce heat to medium-low. Simmer until liquid is reduced by half; season with salt and pepper, as desired. Mash potatoes; gradually beat in milk to reach soft consistency. Season with salt and pepper, as desired. Cover and reheat briefly in microwave oven, if needed. To serve, spoon equal amounts of potatoes onto 4 individual plates; top with sausage mixture. Garnish with parsley, if desired.