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Polish Sausage with Spicy Honey Mustard
(7)
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Preparation
20 min
Cooking
45 min
Servings
4
Nut-free
Gluten-free
Egg-free
Categories
Ingredients
Roasted Vegetables
1 small rutabaga, peeled and cubed
4 Yukon gold potatoes, peeled and cubed
3 tablespoons (45 ml) butter
1 onion, chopped
Salt and pepper
Sausages
8 Polish sausage (Kielbasa or other)
1 tablespoon (15 ml) olive oil
1/4 cup (60 ml) sour cream
Spicy Honey Mustard
1/4 cup (60 ml) prepared mustard
2 tablespoons (30 ml) Dijon mustard
2 tablespoons (30 ml) honey
2 teaspoons (10 ml) Sambal oelek
Preparation
Roasted Vegetables
With the rack in the middle position, preheat the oven to 200 °C (400 °F).
In an ovenproof skillet, brown the rutabaga and potatoes in the butter. Add the onion and stir. Season with salt and pepper. Bake for about 40 minutes or until the vegetables are tender. Stir a few times while baking.
Sausages
Prick the sausages with a fork and place in a saucepan of water. Bring to a boil and simmer gently for about 5 minutes. Drain.
In a skillet, brown the sausages in the oil.
Spicy Honey Mustard
Meanwhile, in a bowl, combine all the ingredients. Serve the sausages with the roasted vegetables, honey mustard, and sour cream.
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