Chicken sausage and gravy | Publix Kitchen | River City Live


2 medium red onions, thinly sliced

1 large sweet apple, grated

2 tablespoons unsalted butter

4 links hot (or mild) Italian chicken sausage

2 tablespoons flour

2 tablespoons brown sugar

1 teaspoon brown sugar-bourbon seasoning

2 cups no-salt-added chicken stock (or broth)

2 tablespoons balsamic vinegar

1 (24-oz) package refrigerated mashed potatoes

1 tablespoon fresh sage, finely chopped


Slice onions (about 4 cups); grate apple.


1. Preheat large sauté pan on medium 2–3 minutes. Place butter in pan, then add sausage; cook 3–4 minutes, turning occasionally, or until browned. Remove from pan.

2. Add onions to same pan; cook 12–15 minutes, stirring occasionally, or until soft and well browned. Stir in apples, flour, brown sugar, and seasoning; cook 2 minutes.

3. Reduce heat to medium-low, then pour in stock and vinegar and return sausage to pan; bring to a simmer and cook 8–10 minutes, stirring often, or until sauce has thickened and sausage is 165°F.

4. Meanwhile, cook potatoes following microwave package instructions. Chop sage. Slice sausage. Divide mashed potatoes among serving bowls; top evenly with sausage and gravy. Sprinkle with sage; serve.

CALORIES (per 1/4 recipe) 490kcal; FAT 21g; SAT FAT 9g; TRANS FAT 0g; CHOL 115mg; SODIUM 1500mg; CARB 52g; FIBER 2g; SUGARS 17g; PROTEIN 26g; CALC 6%; IRON 10%