Stuffin' Muffins

Not sure what to call this dressing recipe baked in muffin tins.  Racheal Ray called them “Stuffin’ Muffins” so I’ll just go with that name. I made a batch to go with a roasted chicken, mashed potatoes and green beans . . . and gravy, of course. Baking the dressing individually ensures that each serving is crisp on the outside and tender on the inside. Definitely no soggy dressing! This batch made 8 cups so I baked 6, served 4 (we had guests), had 2 baked ones for leftovers the next day and added 2 unbaked cups to the freezer for use at a later time. 

This recipe is also a great way to use up leftover bread while adding an interesting  bread-based component to a meat and potato type meal. Another use for leftover muffins: split in half, toast and top with creamed chicken or turkey . . . or a poached or fried egg.

 

Stouffin’ Muffins  Makes 8 muffi

10 ounces bread (ciabatta, French bread, any leftover bred on hand),cut into 1-inch pieces

1/2 stick(4 tablespoons) room temperature butter, divided

3 to 4 ounces bulk breakfast pork sausage

1 cup finely chopped yellow onion

1 cup finely hopped celery

3/4 teaspoon koshet salt   

1 teaspoon fresh sage chopped or 1/2 teaspoon dried sage 

1/4 teaspoon dried thyme   

3/4 teaspoon black pepper 

1/4 teaspoon dry mustard 

1 teaspoons minced fresh rosemary

1/2 cup chopped fresh parsley

1/4 cup chopped celery leaves

2 large eggs, beaten

1 1/4 cups chicken broth.stock (or beef broth  could be used if serving muffins with beef)

 

1. Grease the cups of a muffin tin with 1 tablespoon of the butter.(I used a  6 cup muffin tin and 2 custand cups.  Place in the refrigerator for at least an hour. (This isn't about preventing sticking as much as it is creating a crispy crust.)
2. Preapare bread: Heat y oven to 250℉. Arrange the bread pieces between on a  half sheet pan and bake in the center of the oven for 1 hour. The bread should be crisp and dried without browning. Transfer to a large mixing bowl
3. Cook t\sausage in a medium sized cast iron skillet over medium-high heat, breaking up any chunks with the back of a wooden spoon or potato masher; cook until the fat has rendered out, and the sausage is browned, about 6 minutes.
4. Add remaining butter to the skillet of sausage; then add the onion, celery, salt, pepper, sage, thyme, dry mustard, and rosemary and cook for 7 minutes, stirring frequently. Remove from heat and stir in the parsley and celery leaves. Cool for 5 minutes and add to bowl of bread; mxi to combine 
5. Combine the eggs and broth in measuring cup or bowl, then add to the bread bowl mixture  in two installments, allowing the first to be absorbed before adding the second.
6. Retrieve the buttered muffin tin from the fridge and using an ice cream or cookie scoop (or large spoon) fill the muffin cups, evenly distributing amongst the cups and shaping roughly into mounds.
7. Tear a piece of aluminum foil (large enough to cover the muffin tin), spray the dull side with no-stick spray. Cover the muffins tightly with the foil (lubed side down of course), and refrigerate for several hours, overnight, or up to two days. 
8. When ready to bake, preheat oven to 350℉. Then remove the muffin tin from the fridge and place directly onto the middle rack of the oven, and bake for 20 minutes. Then, carefully remove the foil and bake 35 more minutes, until the dressing is deeply browned and crisp.
9. Remove and cool for at least 15 minutes on a cooling rack. To release, loosen the edges of the muffins with a small offset spatula or butter knife until the muffins release from the pan.

Turnip Sausage Soup

Barry brought in more turnips that I turned into a delicious soup. Warm and hearty, it was especially nice on a cold, rainy day. Maybe next time I’ll add some kale. 

 

Turnip Sausage Soup    4 serving 

1/4 to 1/2  pound bulk pork sausage 

1/2 of a medium to large onion, finely chopped (small dice)

2 small red, orange or yellow pepper, chopped (small dice)

4 cups chicken broth or stock soup 

3 medium turnips, chopped (medium dice)

1 russet potato, chopped (medium dice)

2 carrots, peeled and chopped (small dice)

About 2 tablespoons chopped fresh herbs (I used a combo of garden herbs: thyme, oregano, chives, rosemary)

Kosher salt and pepper to taste

1. In a stock or soup pot set on medium heat, add the sausage (breaking it up as it cooks); when it starts to brown, add the onion and peppers and sauté until vegetables are transulent  and sausage is cooked through. (Note: add olive oil as needed if sausage does not produce enough fat.)
2. Add 3 cups broth (add additional broth as needed), turnips, potato, carrots, herbs, salt and pepper to taste. .
3. Simmer over medium to low heat for about 30 minutes or until vegetables are tender. 
4. Taste, and ajust seasoning.

Sausage & Hashbrown Casserole with make ahead options

Although this is not a make ahead casserole as such, the various components can be prepared and assembled as a meal kit  . . . so all that needs to be done at the last minute is to assemble and bake.

To prepare the casserole as a make-ahead meal kit:

*Fry the sausage and onions; refrigerate.

* Add eggs, half and half, salt & pepper to a quart jar and shake.

*Shred & measure cheese. 

 

Sausage & Hashbrown Casserole     About 8 servings

1 pound pork sausage

1/2 to 1 onion, finely diced

6 eggs

2 cups half and half or whole milk

1 teaspoon salt

1/2 teaspoon pepper

1/2 of a 15 oz. package frozen hashbrowns (do not thaw)

2 cups shredded Cheddar cheese shredded 

1. Preheat the oven to 350° F.
2. Crumble sausage into a skillet on the stove and brown completely; add diced onion near the end of the cooking period and cook until onions become transulent. 
3. In a large bowl, mix eggs and half and half together and whisk well
4. Add salt and pepper to this mixture and stir.
1 teaspoon salt, 1/2 teaspoon pepper
5. Spray a  7 ½ x 10” baking dish and then add  frozen hashbrowns, sausage, and cheese.  Cover with foil.
6. Pour the egg/milk mixture over the hashbrown mixture. 
7. Bake at 350° for about 30 minutues  covered with foil. Remove the foil and bake for about 10 to 15 minutes more until the dish is bubbly and cheese is melted. 


   

   Above: Casserole ready to go into the oven.
   Below: A simple Christmas morning brunch: Sausage & Hashbrown Casserole, Kringle & Tangerines. 

 

Not your usual Meat & Potato Skillet (sausage & potato gnocchi)

This unusual meat and potato dinner was inspired by one of the Skillet Dinners that Chef Alli demonstrated at the Shop Kansas Farms Expo in Lyons earlier this month. She had a recipe, but my idea of a skillet dinner is more "off the cuff" and based on what I have on hand.

Not your usual Meat & Potato Skillet

Here what I had on hand (adjust amounts to the size of the skillet and the number of people you’re serving)

Olive oil & Butter

Potato gnocchi 

Ground pork sausage

Onions & Garlic

Mushrooms

Italian seasoning 

Tomato sauce

Salt & pepper to taste 

Mozzarella cheese

1. Heat skillet on medium heat and drizzle in olive oil and a little butter.
2. Add a layer of potato gnocchi to hot skillet. Allow them to lightly brown without stirring; turn and brown on the other side. Remove and set asie. 
   
3. Drizzle skillet with a little more olive oil if needed. Add sausage and use a potato masher to bread up. After a few minutes add chopped onions and minced garlic + sliced mushrooms Cook until vegetables are tender and sausage is cooked through and lightly browned.
   
4. Re-add gnocchi, enough tomato sauce to bind together ingredients and gently mix all the ingredients together. Taste and add salt and pepper as needed. 
5. Add a lid and let mixture simmer on low for 5 to 10 minutes, adding more tomato sauce if needed.
6. Right before serving, add a layer of grated Mozzarella cheese to the top and let it melt. 
   

Recipe without photos  . . .   Not your usual Meat & Potato Skillet

Here what I had on hand (adjust amounts to the size of the skillet and the number of people you’re serving)

Olive oil & Butter

Potato gnocchi 

Ground pork sausage

Onions & Garlic

Mushrooms

Italian seasoning 

Tomato sauce

Salt & pepper to taste 

Mozzarella cheese

1. Heat skillet on medium heat and drizzle in olive oil and a little butter.
2. Add a layer of potato gnocchi to hot skillet. Allow them to lightly brown without stirring; turn and brown on the other side. Remove and set asie. 
3. Drizzle skillet with a little more olive oil if needed. Add sausage and use a potato masher to bread up. After a few minutes add chopped onions and minced garlic + sliced mushrooms Cook until vegetables are tender and sausage is cooked through and lightly browned.
4. Re-add gnocchi, enough tomato sauce to bind together ingredients and gently mix all the ingredients together. Taste and add salt and pepper as needed. 
5. Add a lid and let mixture simmer on low for 5 to 10 minutes, adding more tomato sauce if needed.
6. Right before serving, add a layer of grated Mozzarella cheese to the top and let it melt. 

 

Cabbage Roll Soup

All the delicious flavors of classic baked cabbage rolls, but so much easier. This unstuffed cabbage soup is hearty, filling and the perfect choice for a cold winter day.

I used the minimum amount of broth as we wanted more of
 a stew-like or “stoup” consistency. 

Cabbage Roll Soup    4 to 6 servings

1 pound ground sausage or ground beef 

Salt and pepper to taste

Olive oil if needed

1 onion finely diced

1/2 of a large green pepper, diced

2 teaspoons minced garlic

4 cups coarsely chopped green cabbage

2 carrots peeled & diced

4 cups beef broth or more depending on desired consistency

3 (8 oz) cans tomato sauce

1 bay leaf

3 tablespoons brown sugar

1/2 cup instant brown rice

1. Heat a large pot over medium high heat. Add the ground sausage/beef and season with salt and pepper. Cook, breaking up the meat with a spatula, until browned, approximately 4 to 5 minutes. Add a little olive oil if meat begins to stick.
2. Add the onion and pepper; cook for 2 to 3 minutes, stirring occasionally. 
   
3. Add the garlic and cook another minute.
4. Add the cabbage, carrots, beef broth, tomato sauce, , bay leaf and brown sugar to the pot. Season with salt and pepper to taste.
   
5. Bring to a simmer and cook for at least 30 minutes, adding instant rice during the last 10 to 15 minutes of cooking.  Check for seasoning and to make sure rice is tender. Remove bay leaf and discard.

Recipe without photos . . . Cabbage Roll Soup    4 to 6 servings

1 pound ground sausage or ground beef 

Olive oil if needed

salt and pepper to taste

1 onion finely diced

1/2 of a large green pepper, diced

2 teaspoons minced garlic

4 cups coarsely chopped green cabbage

2 carrots peeled & diced

4 cups beef broth or more depending on desired consistency

3 (8 oz) cans tomato sauce

1 bay leaf

3 tablespoons brown sugar

1/2 cup instant brown rice

1. Heat a large pot over medium high heat. Add the ground sausage/beef and season with salt and pepper. Cook, breaking up the meat with a spatula, until browned, approximately 4 to 5 minutes. Add a little olive oil if meat begins to stick.
2. Add the onion and pepper; cook for 2 to 3 minutes, stirring occasionally. 
3. Add the garlic and cook another minute.
4. Add the cabbage, carrots, beef broth, tomato sauce, bay leaf and brown sugar to the pot. Season with salt and pepper to taste.
5. Bring to a simmer and cook for at least 30 minutes, adding instant rice during the last 10 to 15 minutes of cooking.  Check for seasoning and to make sure rice is tender. Remove bay leaf and discard.

 

Spaghetti Squash Bowls O’le

Instead of adding the filling to a taco or burrito, we stuffed it into a baked spaghetti squash bowl. We used the ingredients we had on hand – a little sausage, part of a can of black beans, some cooked rice but there are lots of possibilities including leaving out the sausage for a vegetarian version. Of course, amounts of all of the ingredients are variable. 

Spaghetti Squash Bowls O’le     Makes 2 fully loaded bowls (enough for 4 servings for us)

Spaghetti Squash:

1 small spaghetti squash

1 teaspoon olive oil

Salt & black pepper

Filling:

1/4 lb. ground pork sausage 

1 to 2 teaspoons olive oil as needed

Half a red, yellow or orange bell pepper or 2 to 3 minis, diced

1/4 onion, diced

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

Salt & black pepper

3/4 cup cooked black beans, drained and rinsed if using canned

1/2 cup corn kernels, drained well if using canned

1/3 cup cooked rice 

1/2 cup salsa 

1/3 to 1/2 cup grated cheese, shredded and divided (I used a combo of Cheddar & Pepper Jack

1. Precook Squash: Cut squash in half, remove seeds (if squash is hard to cut, make a couple of slits in the surface and then microwave for about 1 minute). Place halves (cut side down) on a foil-lined tray; add about ¼ cup water. Place in a preheated 400° oven for about  35 minutes or until squash strands can easily be removed with a fork. 
   
2. Remove squash from the oven and cool for at least 5 minutes. Then, scrape a fork along the flesh to create spaghetti-like strands, leaving a little behind to keep the ‘bowl’ intact for stuffing later. 
   
3. Filling: While the squash cooks, brown sausage skillet over medium heat, adding olive oil if needed Add the onion, bell pepper, cumin, oregano, salt and pepper. Cook, stirring frequently until the vegetables have softened, about 8 to 10 minutes.
   
4. Remove skillet from heat, add black beans, corn, rice and salsa. Stir well, taste, and adjust seasoning as desired.
   
5. Assembly: Add the loose spaghetti strands and half of the cheese to the filling mixture;  stir well. Load squash bowls with the filing and top with the remaining cheese.
   
6. Bake Bowls: Bake uncovered at 350°F until warmed through and cheese melts, about 15 minutes. Or bowls can be refrigerated before baking—in that case, add about another 10 minutes to baking time.
7. Serve warm with your favorite Mexican toppings.
   
   
   

Also, see our related recipe —  In a Shell: Spaghetti Squash Lasagna Style

 

Recipe without photos . . . Spaghetti Squash Bowls O’le     Makes 2 fully loaded bowls (enough for 4 servings for us)

Spaghetti Squash:

1 small spaghetti squash

1 teaspoon olive oil

Salt & black pepper

Filling:

1/4 lb. ground pork sausage 

1 to 2 teaspoons olive oil as needed

Half a red, yellow or orange bell pepper or 2 to 3 minis, diced

1/4 onion, diced

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

Salt & black pepper

3/4 cup cooked black beans, drained and rinsed if using canned

1/2 cup corn kernels, drained well if using canned

1/3 cup cooked rice 

1/2 cup salsa 

1/3 to 1/2 cup grated cheese, shredded and divided (I used a combo of Cheddar & Pepper Jack

1. Precook Squash: Cut squash in half, remove seeds (if squash is hard to cut, make a couple of slits in the surface and then microwave for about 1 minute). Place halves (cut side down) on a foil-lined tray; add about ¼ cup water. Place in a preheated 400° oven for about  35 minutes or until squash strands can easily be removed with a fork. 
2. Remove squash from the oven and cool for at least 5 minutes. Then, scrape a fork along the flesh to create spaghetti-like strands, leaving a little behind to keep the ‘bowl’ intact for stuffing later.
3. Filling: While the squash cooks, brown sausage skillet over medium heat, adding olive oil if needed Add the onion, bell pepper, cumin, oregano, salt and pepper. Cook, stirring frequently until the vegetables have softened, about 8 to 10 minutes.
4. Remove skillet from heat, add black beans, corn, rice and salsa. Stir well, taste, and adjust seasoning as desired.
5. Assembly: Add the loose spaghetti strands and half of the cheese to the filling mixture;  stir well. Load squash bowls with the filing and top with the remaining cheese
6. Bake Bowls: Bake uncovered at 350°F until warmed through and cheese melts, about 15 minutes. Or bowls can be refrigerated before baking—in that case, add about another 10 minutes to baking time.
7. Serve warm with your favorite Mexican toppings.

Bangers & Mash with Caramelized Onions . . . for St. Pat's

Last year it was Corned Beef and Cabbage. This year we celebrated St. Pat’s with Bangers & Mash (aka Sausages and Mashed Potatoes) and slices of Marbled Rye Bread. Another Irish-inspired “ meal done and dusted” for another year!

Bangers & Mash with Caramelized Onions

Sausages

Uncooked Sausages – pkg. usually contains 5 or 6; we used just 2

Beer to cover sausages

Seasonings: red pepper flakes, garlic powder

 

Add beer to a saucepan, bring to a boil. Submerge the bratwurst in the beer; add a pinch of red pepper flakes and garlic powder (1 pinch per sausage). 

Reduce heat to medium and cook another 10 to 12 minutes. 

Remove sausages from the beer mixture. At this point sausages can be stored in refrigerator until time to grill. 

Cook the pre-cooked sausage on a preheated grill, turning once, 5 to 10 minutes. 

 

Caramelized Onions – Note: This makes enough for several serving (depending on how much is used); we like to make a large batch; extras can be frozen and used as a pizza topping or to boost the flavor or soups, risotto, etc. Onions can be prepared ahead and reheated.

2 to 4 large yellow onions

2  to 4 tablespoons unsalted butter, olive oil, or a mix

1/4 to 1/3 cup white or red wine, vegetable or chicken stock, balsamic vinegar, water, OR if making to go with Bangers & Mashers, use a dark beer

1/2 teaspoon kosher salt

 

Slice the onions: Trim the tip and root from 2 to 4 yellow onions. Halve each onion from root to stem, then remove the skins. Thinly slice each half from root to stem.

Heat the fat: Melt butter or heat olive oil in a large skillet over medium heat.

Add the onions: Add all the onions to the skillet and stir them gently to coat with the fat.

Caramelize the onions: Cook the onions, checking on them every 5 minutes. Stir the onions and scrape up any fond that forms on the bottom of the skillet with a wooden spoon. Exact cooking times will vary with the number of onions you're cooking, their liquid and sugar content, and their age.
Around 10 Minutes: Onions will start to soften and turn translucent in spots. They will release liquid into the pan.

Around 20 Minutes: Onions will be very soft and starting to break down. Some onions will start to show spots of caramelization and begin to smell caramelized. Adjust the heat if the onions seem to be cooking too quickly or you notice any burnt spots.

Around 30 Minutes: Onions should be light blonde in color and starting to become jam-like. 

Around 40 Minutes: Onions are golden and starting to smell very caramelized. Taste one — if you like the way they taste, you can stop now! For even deeper caramelized flavor, continue cooking.

Deglaze the pan and salt the onions: When your onions have finished cooking, pour in ¼ to 1/3 cup wine, broth, balsamic vinegar, water or beer. As the liquid bubbles, scrape up the fond and stir it into the onions. Use additional liquid as necessary to scrape up all the fond. Season with kosher salt.

           

Mashed Potatoes (for 2)

2 russet potatoes, peeled and chunked

1 to 2 tablespoons butter 

2 tablespoons sour cream

Milk if needed for desired consistency

Kosher salt and white pepper, to taste

.

Bring a large pot of salted water to a boil over high heat.  Add potatoes; cover.  Cook until potatoes are tender when pierced with a fork; about 15 minutes. 

Drain and mash with potato masher. Add butter and sour; continue to mash until smooth adding milk if needed.

Season with salt and pepper.

 

To assemble Bangers & Mash:  Place mashed potatoes on plate; top with sausage and caramelized onions. Serve with green peas.

We had the good fortune (the luck of the Irish you might say) to travel to Ireland in the summer of 2001. Lush green country sides, interesting pubs, clogging, Waterford, castles, bogs—all were favorites but we also charmed by the people, their language and phrases. Here are a few that I jotted down:

“It’s done and dusted.” (It’s finished.)

“Miss you already!”

“Tick your selection.” (we would say, Mark your selection)

 “Take extra care.”

“Mind your head.” (in reference to a low ceiling, etc.)

“Fill and mail.”  (Complete and send.)

Jaunting Car (Horse and Buggy)         

Traffic Calming Ahead (Reduced Speed Ahead)

Acute Bends Ahead (Winding Roads)                        

No Overtaking (No Passing)

Car Park (Parking Lot)                                                

Washing Up Soap (Dish Soap)                                   

Medical Hall (Pharmacy)                    

House to Let (Rental House)                          

Bargain Rail (Bargain Rack)

Newsagent (Newspapers sold here)               

Sale Agreed (Sold)

Take Away (referring to Take Out Foods)                

Serviettes (Napkins)

Crumbled Cob (Breaded Cod)

Recipe without photos . . .

Bangers & Mash with Carmalized Onions

Sausages

Uncooked Sausages – pkg. usually contains 5 or 6; we used just 2

Beer to cover sausages

Seasonings: red pepper flakes, garlic powder

 

Add beer to a saucepan, bring to a boil. Submerge the bratwurst in the beer; add a pinch of red pepper flakes and garlic powder (1 pinch per sausage). 

Reduce heat to medium and cook another 10 to 12 minutes. 

Remove sausages from the beer mixture. At this point sausages can be stored in refrigerator until time to grill. 

Cook the pre-cooked sausage on a preheated grill, turning once, 5 to 10 minutes. 

 

Caramelized Onions – Note: This makes enough for several serving (depending on how much is used); we like to make a large batch; extras can be frozen and used as a pizza topping or to boost the flavor or soups, risotto, etc. Onions can be prepared ahead and reheated.

2 to 4 large yellow onions

2  to 4 tablespoons unsalted butter, olive oil, or a mix

1/4 to 1/3 cup white or red wine, vegetable or chicken stock, balsamic vinegar, water, OR if making to go with Bangers & Mashers, use a dark beer

1/2 teaspoon kosher salt

 

Slice the onions: Trim the tip and root from 2 to 4 yellow onions. Halve each onion from root to stem, then remove the skins. Thinly slice each half from root to stem.

Heat the fat: Melt butter or heat olive oil in a large skillet over medium heat.

Add the onions: Add all the onions to the skillet and stir them gently to coat with the fat.

Caramelize the onions: Cook the onions, checking on them every 5 minutes. Stir the onions and scrape up any fond that forms on the bottom of the skillet with a wooden spoon. Exact cooking times will vary with the number of onions you're cooking, their liquid and sugar content, and their age.
Around 10 Minutes: Onions will start to soften and turn translucent in spots. They will release liquid into the pan.
Around 20 Minutes: Onions will be very soft and starting to break down. Some onions will start to show spots of caramelization and begin to smell caramelized. Adjust the heat if the onions seem to be cooking too quickly or you notice any burnt spots.
Around 30 Minutes: Onions should be light blonde in color and starting to become jam-like. 
Around 40 Minutes: Onions are golden and starting to smell very caramelized. Taste one — if you like the way they taste, you can stop now! For even deeper caramelized flavor, continue cooking.

Deglaze the pan and salt the onions: When your onions have finished cooking, pour in ¼ to 1/3 cup wine, broth, balsamic vinegar, water or beer. As the liquid bubbles, scrape up the fond and stir it into the onions. Use additional liquid as necessary to scrape up all the fond. Season with kosher salt.

                   

Mashed Potatoes (for 2)

2 russet potatoes, peeled and chunked

1 to 2 tablespoons butter 

2 tablespoons sour cream

Milk if needed for desired consistency

Kosher salt and white pepper, to taste

.

Bring a large pot of salted water to a boil over high heat.  Add potatoes; cover.  Cook until potatoes are tender when pierced with a fork; about 15 minutes. 

Drain and mash with potato masher. Add butter and sour; continue to mash until smooth adding milk if needed.

Season with salt and pepper.

 

To assemble Bangers & Mash:  Place mashed potatoes on plate; top with sausage and caramelized onions. Serve with green peas.

Sheet Pan Dinner: Baked Sausages and Potatoes for two

We bought German sausages at Hildebrand Dairy and decided to bake them sheet pan style. Accompanied with Kansas-made sauerkraut from Hoganville Family Farms, it was an ethnic inspired menu . . . and easy, too. Our meal was for two but it’s easy to adjust the amounts.

Sheet Pan Dinner: Baked Sausages and Potatoes for two 

2 potatoes, peeled & cubed

1 apple, sliced

Several sprigs fresh sage

Several sprigs fresh rosemary

About 2 tablespoons olive oil 

Kosher salt & coarse black pepper to taste

2 1/2 pork sausages 

1. Preheat the oven to 400°.
2. In a large bowl combine the potatoes, apple slices, sage and rosemary. Drizzle with olive oil over, season generously with salt and pepper. (Note: Next time I would wait and add the apples during the last 15 minutes.)
3. Arrange the potatoes, apples and herbs in a large shallow roasting pan. Arrange the sausages in and around the vegetables.
   
4. Bake for 30 minutes or until golden and cooked through—turn sausages, potatoes, etc. after 15 minutes.
   

Recipe without photos . . .

Sheet Pan Dinner: Baked Sausages and Potatoes for two 

2 potatoes, peeled & cubed

1 apple, sliced

Several sprigs fresh sage

Several sprigs fresh rosemary

About 2 tablespoons olive oil 

Kosher salt & coarse black pepper to taste

2 1/2 pork sausages 

1. Preheat the oven to 400°.
2. In a large bowl combine the potatoes, apple slices, sage and rosemary. Drizzle with olive oil over, season generously with salt and pepper. (Note: Next time I would wait and add the apples during the last 15 minutes.)
3. Arrange the potatoes, apples and herbs in a large shallow roasting pan. Arrange the sausages in and around the vegetables.
4. Bake for 30 minutes or until golden and cooked through—turn sausages, potatoes, etc. after 15 minutes.