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

Serves 4

Originally aired

INGREDIENTS
  • 1 small sugar pumpkin or 1 small butternut squash, peeled and cut into large-bite pieces
  • 2 medium red onions, peeled and cut into wedges with root ends attached
  • 2 Gala or Braeburn apples, quartered, core trimmed away
  • Squeeze of lemon juice
  • Salt and pepper
  • Freshly grated nutmeg
  • 1 1/2 teaspoons caraway seeds, half a palmful
  • 8 links bratwurst or other sausage of choice
  • EVOO Extra Virgin Olive Oil, for liberal drizzling
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 1/2 cup stout beer
  • 1 1/2 cups chicken or beef stock, whichever you prefer
  • 1/4 cup dark amber maple syrup
  • 1 tablespoon 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 the 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.

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