12 ounces gf sausage 1-1/2 cups carrots, julliened 1 cup red onion, thinly sliced 1-1/2 cups apple juice 2 Tablespoons balsamic vinegar 1 teaspoon fennel seeds, crushed 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon crushed red pepper 1-1/2 pounds russet potatoes, peeled and cubed 3/4 cup milk 2 Tablespoons parmesan cheese 1/2 teaspoon salt 1/8 teaspoon white pepper
For mashed potatoes: In a medium saucepan add potatoes and cover with water. Bring to a boil, reduce heat and simmer for 25 minutes, or until tender. Drain and return to pan.
For sausage: Heat a large skillet over medium-high heat until hot. Add sausage and cook until browned. Remove sausage from pan and keep warm. Add carrot and onion to pan; saute 5 minutes. Remove carrot mixture from pan and keep warm. Add apple juice, vinegar, fennel seeds, salt and both peppers to pan; cook 3 minutes. Return sausage and carrot mixture to pan; cover and simmer for 2 minutes.
Add milk, parmesan cheese, salt and pepper to potatoes; mash.
Place mashed pototoes on individual plates and top with sausage mixture.