Pour your apple juice into a medium saucepan. Add in the rest of your parboiling ingredients. Bring to a boil. Add in your sausages. If the liquid doesn't cover the sausages you can add a little more apple juice and bring it back to a boil. Lower the temperature to medium, or a good simmer, and let the sausages cook for 10 minutes. Remove them from the liquid and let them cool while you prepare the rest of the ingredients.
Now we will start our mise en place. As you might remember from my other recipes, mise en place is just a fancy French Chef term for getting all your ingredients together and prepared for the actual cooking process.
Put all your maple mustard ingredients together in a bowl and mix well. Pretty easy so far, right?
Cut all your vegetables. Wow. It sounds so French and fancy, but this mise en place thing is sure easy. I find the best way to figure out if you have enough, and not too many, vegetables is to cut them and actually place them on the (non-stick spray coated) sheet pan right away. This way you can see if you have enough, without overcrowding them. If they are too clumped together they will essentially just steam, instead of getting that roasted caramelization you know you want. You also want to leave room for your sausages to nestle in between them.
Place all the vegetables in a large bowl and pour all but about one tablespoon of the maple mustard glaze over everything. Give the vegetables a good toss, making sure all of them are evenly coated. Pour them out onto the sheet tray. I recommend turning the brussels sprouts and the red potatoes over so that their cut edges are against the pan. Yummy brown bits will result and that's always good!
Put the sausages in the bowl with the last bit of the glaze and roll them around like dogs in a pile of leaves. Nestle the sausages in with the vegetables. Sprinkle everything with a pinch of salt and a small pinch of black pepper. Now you're ready to bake or cover and refrigerate for later.
Bake at 425° for about 30 minutes, or until the sausages are nicely browned and the potatoes are cooked through. So easy and delicious! Best eaten on a plate and not over the sink. I'm talking to The Boy.
If you are preparing this ahead, take it out of the refrigerator about 30 minutes before cooking. As with any meat, you don't want to cook it cold right from the fridge. This will cause uneven cooking as the outside will cook faster than the inside, which stays cold longer. Trust me, room temperature meat is the way to go. It's food safe. Really! Look it up! See? All food safe and delicious.