Sausage, Potato and Apple Sauté with Baby Peas

1 tablespoon olive oil1 pound hot Italian turkey sausage (links with casings removed)1 teaspoon crushed red pepper flakes (or to taste)1 large (5-6 ounces) yellow onion, peeled and chopped (about 2 cups)2 large (12-13 ounces each) russet potatoes, baked and cooled1 large Rome apple, quartered and cored 1/2 teaspoon fresh-ground black pepper 1/4 cup ketchup2 tablespoons Dijon mustard1 teaspoon dried thyme leaves, crumbled1 cup frozen petite or baby peas, defrostedAdd 1 teaspoon oil to a 11- to 12-inch heavy-bottomed nonstick skillet and place over medium-high heat. When oil is hot, add sausage and crushed red pepper and cook, stirring and breaking up sausage with the side of a wooden spoon, until sausage begins to lose its pink color. Add onion and continue cooking until sausage has begun to turn a golden brown, about 8-10 minutes total.While sausage and onion cook, cut potatoes and apple (leave the skins on) into 1/2-inch cubes.Scrape cooked sausage and onions into a colander to drain. Add remaining 2 teaspoons oil to the skillet with potatoes; season with pepper. Cook, stirring frequently, until the potato and apple are golden brown, about 10 minutes.While potatoes cook, whisk ketchup, mustard, thyme and 1/4 cup water in a small bowl. Return sausage and onions to the skillet, add peas and stir in ketchup mixture. Cook, stirring frequently, until heated through, about 5 minutes. Taste and, if necessary, adjust seasoning before serving.Serves four.Nutrition values per serving: 458 calories (24.5 percent from fat), 12.5 g fat (1.9 g saturated fat), 56.9 g carbohydrates, 7 g fiber, 25 g protein, 75 mg cholesterol, 1,054 mg sodium.SaltSense: Where did all the sodium come from? Good question. Fifty-six percent of the sodium comes from the sausage. Ketchup and mustard together contribute 39 percent. If you need to watch your sodium intake, look for lower sodium turkey sausage and use sodium-free ketchup and mustard.