Chicken Apple Sausage Skillet is a healthier spin on kielbasa and cabbage. This easy one-pan meal is full of flavor, loaded with veggies, and has a fantastic sauce made from Dijon mustard, white wine, and apple juice. I teamed up with Maille to bring you this post.
What’s better than one-pan meals? Not too much.
I love creating delicious, quick, and easy one-pan recipes. The secret to these dishes is developing as much flavor as possible in as little time.
This Chicken Apple Sausage Skillet is my take on a healthier kielbasa and cabbage dish.
I love this recipe. It reminds me of something I would order at a German beer hall, or something my Irish grandma would make.
It would also be perfect for St. Patrick’s Day next month!
This Chicken Apple Sausage Skillet is made with rainbow fingerling potatoes, cabbage, onion, carrots, and fresh parsley.
A rich and flavorful, but still light, pan sauce comes together quickly. White wine, chicken stock, apple juice, caraway seeds, and Dijon mustard form the foundation for a creamy sauce that is a great balance of sweet and savory.
For the mustard, I use Maille Dijon Originale Mustard, which is the real star of this dish. This traditional mustard dates back to 1747 when Maille was founded, and is the creamiest Dijon I’ve found.
The skillet is healthy, hearty, gluten-free, and will be on your table in under 30 minutes.
I hope that you enjoy this Chicken Apple Sausage Skillet! Enter Maille’s giveaway to win a year supply of Maille’s delicious products!
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Chicken Apple Sausage Skillet with Cabbage and Potatoes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Chicken Apple Sausage Skillet is a healthier spin on kielbasa and cabbage. This easy one-pan meal is full of flavor, loaded with veggies, and has a fantastic sauce made from Dijon mustard, white wine, and apple juice.
Ingredients
- 1 tablespoon olive oil
- 4 chicken apple sausage links
- 2 tablespoons butter
- 1 yellow onion, quartered and thinly sliced
- 1/2 head green cabbage, quartered and thinly sliced
- 1 pound rainbow fingerling potatoes, sliced
- 3 carrots, peeled and sliced
- 1/2 cup white wine
- 2 tablespoons Maille Dijon Originale Mustard
- 1/4 cup chicken broth
- 1/4 cup apple juice
- 1/2 teaspoon caraway seeds
- 1/4 cup chopped fresh parsley
Instructions
- Heat a large skillet or Dutch oven over medium heat. Halve the sausage links lengthwise. Add the olive oil to the skillet and once hot, sear the sausage until browned on both sides and cooked through. Transfer to a plate and set aside.
- To the skillet, melt the butter and add the onion and cabbage. Cook until golden, softened, and cooked down. Add in the potatoes and carrots and cook until the vegetables are slightly caramelized and tender. Season with salt and pepper.
- Deglaze the pan with the white wine and cook until it is reduced by half. Whisk together the Dijon, chicken broth, and apple juice. Add the sauce to the pan along with the caraway seeds.
- Cover the skillet and cook until all of the vegetables are tender. Serve garnished with fresh parsley.
Nutrition
- Serving Size: 1 of 4
- Calories: 393
- Sugar: 8.8g
- Sodium: 819mg
- Fat: 19g
- Saturated Fat: 6.8g
- Carbohydrates: 34.1g
- Fiber: 5.3g
- Protein: 17.3g
- Cholesterol: 70mg
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Do not make this if you know what’s good for you. This author obviously does not know cooking. “Golden brown” on onions and cabbage? So, burned, if you do what they instructed, or if done correctly it would take 30 minutes to caramelize them. if done correctly it would turn it into curry. So then add potatoes and carrots, which take at least 20 mins to soften in a pan this crowded, furthering the curry sludge. Then reglaze and add a cup-ish of liquid to this and solidify the curry. This recipe does work unless you’re blasting heat constantly.
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This recipe didn’t make sense. Was I supposed to remove the cabbage and carrots and potatoes to deglaze the pan then add back in? How are the potatoes supposed to caramelize with cabbage? The cabbage steamed everything.
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She said to deglaze after caramelizing the vegetables. And no, you don’t take out the cabbage to deglaze the pan. The “steaming” takes place at the end to cook the root vegetables through.
Just wanted to echo that the potatoes and carrots aren’t going to caramelize in a pot full of cabbage. If I want to caramelize them more next time, I will take out the cabbage and onions, caramelize carrots and potatoes, deglaze with the wine, and then add back the cabbage.
This was such a nice change of pace for dinner! I had a cabbage from the farmers market and carrots and potatoes that needed to be used up so I was searching for recipe and this was perfect! I just added a few cloves of minced garlic and used ghee instead of butter. My husband said the flavors were such a surprise! A nice tangy surprise to balance the sweet. He said I need to make this again! Thank you so much!
★★★★★
Just made this for a midnight snack. So good and incredibly filling. Can’t wait to make it again for Octoberfest in a few weeks
★★★★★
Made this tonight and it was the bomb diggity! I added more veggies cause we eat lots of vegs and less meat. The Dijon mustard added such a wonderful flavor. This recipe is definitely going in my permanent collection. Thanks for such a tasty recipe!
★★★★★
Thanks for the review, Molly! So glad you enjoyed!
We loved this! Quick, easy and satisfying.
★★★★★
Tried this for dinner tonight and it was fantastic! All of the flavors were perfect together. Thanks for the recipe. We loved it!
★★★★★
Hi Celeste,
Thank you for taking the time to leave a review! So happy you enjoyed this recipe. 🙂
This dish looks like an interesting combination of flavors. My husband loves sausage and cabbage, so I’ll give this recipe a try. Thank you.
Chicken Apple Sausage Skillet seems like a healthy option for me. I hope to may this soon. It looks so yummy!
★★★★★
This Chicken Apple Sausage Skillet is my idea of a healthy dish. I love sausage and cabbage in any combination so I know that this dish would be delicious . I would like to try it sometime.
I’m happy to see dijon mustard featured here! I rarely see people embracing it, but it really is my favorite type of mustard!
Looks like a very simple dish to make every day. I am going to try it out today.
It looks such a wonderful dish.Wish I too could make such lovely dishes.Learning from you.Thanks.
My family will adore this. I am sending this recipe to my husband. He’s the main cook these days!
I love one pan meals and this one is perfect for cold winter nights. I even might have some of the ingredients in my refrigerator already, but definitely want to get that special mustard!
That recipe looks amazing. I love the photos and I really enjoy sausage too. Yum.
★★★★★
A delicious, hearty, well balanced meal all in one skillet? Sign me up! I cannot wait to try that sauce too.
★★★★★