Roasted Apples, Potatoes and Sausage with Maple Mustard Glaze


  • 1 1/2 pounds fingerling potatoes, cut into 1-inch chunks (about 6 c.)
  • 1 tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground pepper
  • 4 links uncooked Italian chicken sausage (I used spicy), sliced (12-ounces)
  • 2 Stemilt apples, peeled, cored and cut into 1-inch chunks
  • 2 heaping tbsp whole-grain mustard
  • 2 tbsp maple syrup
  • 1 tbsp cider vinegar or red wine vinegar

Roasted Apples, Potatoes and Sausage with Maple Mustard Glaze

  • Yield
    4 servings
  • Prep time
  • Cook time
  • Level

This Roasted Apples, Potatoes and Sausage with Maple Mustard Glaze is a fantastic side dish for entertaining or a hearty dinner. Honeycrisp apples are an excellent choice, as it pairs well with the savory sausage and sweet maple syrup, though feel free to experiment with different varieties depending on the level of sweetness you want.

This recipe originally appeared on The Stem, an inspiring blog for cooking with fresh fruit, by Stemilt Growers. Read the full post here.


  1. Preheat oven to 450°F.
  2. Toss potatoes, oil, salt and pepper in a large bowl until coated. Spread out in a large heavy roasting pan. Roast in oven.
  3. Brown Italian chicken sausage over stove.
  4. While potatoes roast, stir cooked sausage, apples mustard, maple syrup and vinegar together in the bowl.
  5. Reduce oven temperature to 375°F. Remove roasting pan from the oven. Scrape potatoes up from the pan with a spatula and add to sausage, apples and mustard mixture. Toss to combine. Return to the oven and bake, stirring once or twice until the potatoes and apples are tender and the glaze is caramelized, 45 minutes. Serve warm.