Chicken Apple Sausage with Arugula Salad

Prep Time: 10 min. Cook Time: 25 min.
4 Servings
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Approximate Nutritional Information (Per serving): Calories 400, Fat 17g, Sat. Fat 3g, Trans Fat 0g, Cholesterol 60mg, Sodium 960mg, Total Carbohydrate 43g, Fiber 5g, Sugars 17g, Protein 17g
ALLERGEN CALLOUTS: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free, Dairy-Free

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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  • 1 lb. Yukon gold potatoes
  • ½ lb. Brussels sprouts
  • 1 (10-oz.) pkg. Gilbert’s® bourbon apple chicken sausage
  • 2 Tbsp. Market District extra virgin olive oil
  • Pinch salt & pepper
  • ½ cup Giant Eagle apple cider
  • ¼ cup Maille whole grain Dijon mustard
  • 2 cups Nature’s Basket arugula
  • 1 Granny Smith apple, cut into thin slices
  • 3 Tbsp. Market District Vidalia onion vinaigrette


Preheat oven to 425°F. Slice potato into ¼-inch rounds. Remove ends from Brussels sprouts and cut in half. Make 3-4 slices half way through the sausage (see photo for reference).

Toss potatoes and Brussels sprouts olive oil along with salt and pepper, then spread evenly on a sheet tray. Place in oven and cook for 15 minutes.

Meanwhile, in a sauce pot combine apple cider with mustard and bring to a boil, cook until the cider is reduced by half. Spoon this over the sausages, top vegetables with sausages and return to oven for 10 more minutes.

In a mixing bowl, toss together arugula, sliced apples and vinaigrette. Serve roasted vegetables and sausage with salad and enjoy.