chicken sausage

Chicken Sausage, Brussels Sprouts And Sweet Potato Skillet Bake

extra virgin olive oil

chicken sausage links

potato

salt and pepper

brussels sprouts

garlic clove, minced

mozzarella cheese

Chicken Sausage, Brussels Sprouts and Sweet Potato Skillet Bake

Heat a tablespoon of the oil in a large skillet over medium-high heat. Once oil is shimmering, add the chicken sausage and crumble as you cook, cooking until sausage is cooked through, 5-7 minutes. Add the brussels sprouts and cook for 5 minutes or until brussels sprouts are bright green and tender. 

Transfer the mixture to a plate or bowl and immediately add the remaining olive oil and sweet potato noodles and season with salt and pepper. Toss and cook for 7 minutes or until cooked through and slightly al dente. Add back in the sausage mixture and toss and spread out everything evenly in the skillet. Sprinkle over with cheese and cover the skillet and let the cheese melt, about 5 minutes. Serve immediately.

There&#039;s nothing like a nice juicy sausage to go with eggs. Cooked to golden brown while keeping the meat nice and juicy. Who can resist it. The fat drips away while cooking, making the sausages that little bit healthier.

Sausages

2-3 Thick Sausages (any type)

Preheat the air fryer to 180 ° C or 360 ° F which usually takes around 3 minutes

Prick holes into the sausages before placing them in the air fryer.

Preparation

Place the sausages into the air fryer and cook for 12-15 minutes.

Cooking

When you make your own chicken sausage as opposed to store-bought chicken sausage, you eliminate the additives and you control the meat to spices ratio to your liking. Store-bought chicken sausage tends to be heavy-handed with the spices, thus covering up the chicken flavor.

Chicken Sausage Recipes

chicken

salt, Kosher

black pepper,

ginger

sage

savory

thyme

chicken stock, cold

millimeters casings, natural

Prepare the casing.

If it is a natural casing, for one hour, soak the casing in warm, clear water and rinse to make it more pliable.

Cut chicken into roughly one-inch pieces, including the skin, and pass through the meat grinder.

Mix the chicken broth and the spices well.

Combine the meat and the spice broth by hand and mix well.

Pass the meat through the grinder again through the fine plate and set aside.

Attach the sausage stuffer attachments and place the casing you have selected onto the end of the stuffer.

A smaller casing is often considered ideal for beginners as they are easier to handle.

Make sure the casing is free from twists and tightly tie a knot at the other end of the casing so that roughly two inches of casing is left to dangle.

Turn on the stuffer to low so that you can become accustomed to the process.

Make sure you use enough filling with each casing so that the sausage links are not loose, but also make sure you do not fill them too full so that they burst during the cooking process.

And be sure to prick the filled sausage casings to remove any air.

Put the links in the fridge and consume your beautiful chicken sausages within three days or freeze them for up to four months.

Looking for easy weeknight dinner recipes? Roasted Chicken Sausages with Brussels Sprouts, Fennel and Potatoes is a simple one pot meal that will make cleanup a snap.

Roasted Chicken Sausages with Brussels Sprouts, Fennel and Potatoes

chicken sausages (I used fresh Chicken Basil Feta sausages from my local market)

potatoes love

fennel bulb (thinly sliced)

olive oil

kosher salt (to taste)

pepper (to taste)

Preheat your oven to 425 degrees F.

Place the sausages in a roasting pan or two large cast iron skillets. Drizzle lightly with olive oil and toss. Place the roasting pan in the oven and let it roast, rotating the sausages periodically, for about 10 minutes.

Toss the potatoes in a bowl with a little more olive oil and season with salt and pepper. Add to the sausages and continue roasting for another 25 minutes. Stir periodically.

Combine the brussels sprouts and fennel in bowl, lightly drizzle with a little more olive oil, and season lightly with salt and pepper. Add the vegetables to the roasting pan, stirring it into the sausages and potatoes, and continue roasting, stirring periodically, for another 15 minutes, or until the brussels sprouts begin to crisp on the outside and are just fork tender and brilliant green.

Serve immediately.

This spicy Italian dish is loaded with fresh veggies

Ratatouille with Spicy Italian Chicken Sausage and Creamy Polenta

spicy italian chicken sausage

onion (copped)

garlic (minced

zucchini (chopped)

summer squash (chopped)

eggplant (chopped)

red peppers (chopped)

olive oil (divided)

can diced tomatoes (28)

thyme (chopped)

oregano leaves (chopped)

basil leaves (chopped)

balsamic vinegar

chicken broth

milk

polenta (I used Bob's Red Mill)

parmesan cheese

salt

pepper

To make the polenta. Pour the chicken broth and milk into a medium size saucepan and bring to a boil. Lower the heat to medium and slowly whisk in the polenta. Cook, stirring frequently, until the polenta is soft and thick, about 15 to 20 minutes. Keep warm and then just before serving, stir in the parmesan cheese and season with salt and pepper. If the polenta seems a little thick you can add a tablespoon of butter or extra milk.

To make the, ratatouille, heat a large skillet over medium heat and add a drizzle of olive oil. Add the sausage and break apart into small pieces. Brown the sausage all over, about 5 minutes. Remove the sausage from the skillet and set on a plate.

Add another drizzle of olive oil to the skillet, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. Add the red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. Add the canned tomatoes balsamic vinegar, basil, oregano, salt and pepper, to taste, and cook for another 5 minutes. Serve warm over the creamy, cheesy polenta.

This lightened up version of the Italian classic is quick cooking and crowd pleasing. Lower fat chicken sausage has all the flavor of regular pork sausage, only it’s higher in protein. Serve on rolls or over rice.

Chicken Sausage and Peppers

chicken sausage (sliced)

garlic (finely chopped)

onion

bell peppers

Worcestershire sauce

tomato paste

chicken stock

basil (chopped)

Kosher salt and black pepper

Heat oil in a large skillet, add sausage, garlic, onions and peppers; season with salt and pepper and cook for 5 minutes over medium high heat.

Add Worcestershire, tomato paste, stock and thyme; continue to cook for an additional 5 minutes or until sausage is heated through and vegetables are tender.

Garnish with fresh basil and serve.

Prep Time: 20 minutesCook Time: 1 hour 10 minutes Total Time: 1 hour 30 minutes Servings: 2 sausages Author: Victor

Homemade Chicken Sausage

lbs chicken meat with skins (Meat from whole chickens, deboned, with skins or boneless skin-on chicken thighs/legs.)

tsp kosher salt (heaping)

tsp sugar (heaping)

buttermilk (or fermento)

tsp black pepper

tsp nutmeg

garlic

fresh finely chopped parsley

fresh finely chopped or thinly sliced green onion

chicken broth (cold)

tsp cayenne pepper (optional; add more to taste if desired)

Grind the chicken with the skins through a 1/4&quot; (6 mm) plate.

In a large bowl, mix the ground chicken with the rest of the ingredients very well.

Stuff the sausage mix into hog casings. Do not stuff too tightly.

Twist the sausage into about 18 6-inch links.

Refrigerate for up to 5 days. Freeze for up to 6 months. After a few days in the fridge the (uncooked) sausage develops a slightly stronger, pleasant tangy taste.

Cook by pan-frying, air-frying, grilling, broiling or baking over medium heat until the internal temperature reaches 165F.

If you&#039;re in the mood for lasagna but aren&#039;t looking to feed a crowd, try this scaled-down, rustic variation! Spicy sausage adds extra richness and fresh kale leaves omit any guilt.

Sausage and Kale Lasagnette

bulk sausage

pasta

marinara sauce

8 oz. container whole milk ricotta cheese

milk milk alternative

kale leaves

cheese

kosher salt + pepper

Preheat

Boil

Place a covered pot of water over high heat and bring to a boil. Add pasta noodles and cook until al dente; 1-2 minutes for fresh pasta or 7-9 minutes for dried. Drain and set onto sheet pan.

Brown

In a skillet set over medium heat, drizzle in 1 tbsp. olive oil then add ground uncooked sausage. Cook, breaking up with spoon, until no longer pink, about 5 minutes. Drain fat.

Meanwhile, mix together ricotta cheese, milk/milk alternative and 1 tsp. each of kosher salt and pepper in a small bowl.

Pour

Spray a standard cake pan or 8x8&quot; dish with cooking spray, then add 1/4 cup marinara sauce to cover bottom.

Layer

Cut noodles into half and create one layer over marinara (it&#039;s okay if noodles overlap slightly). Top with half of ricotta, half of sausage and half of torn kale. Pour on another thin layer of marinara then top with a new layer of noodles. Repeat once more.

After final noodles have been placed on top of stack, pour on any remaining marinara sauce then top with mozzarella cheese. Sprinkle with parmesan cheese and cover with tin foil.

Bake

Bake covered for 15 minutes, then carefully remove foil and bake another 10 minutes or until golden and bubbling.

Rest

Let lasagnette rest for at least 5 minutes before slicing!

Today’s easy One Pot Creamy Andouille Sausage Pasta recipe has a bit of a kick — but, a kick that’s smoothed out by cheddar &amp; cream cheeses, and balanced out further by sweet bell pepper!

One Pot Creamy Andouille Sausage Pasta

oz andouille chicken sausage

sweet bell pepper (chopped small)

Tbsp minced garlic (about six cloves)

water

tomatoes

oz box of rotini

oregano

tsp smoked paprika

cayenne

Sea salt (to taste)

Black pepper (to taste)

oz cream cheese

oz shredded cheddar or Mexican-style cheese

green onion (to garnish (optional))

Cut up your sausage, bell pepper, onion, and garlic (if not using pre-minced).

Heat olive oil in a Dutch oven over medium heat until shimmering. Add the sausage, bell pepper, and onion to the pot and saute over medium heat for seven minutes, stirring occasionally.

Stir in the garlic, then saute for another minute.

Stir in the broth, water, tomatoes, pasta, and seasonings. Turn up the heat under the pot, and bring to a boil.

Once boiling, stir your pasta, cover the pot, and reduce heat. Simmer covered for 15 minutes, stirring once or twice, or until pasta is cooked al dente and most of the liquid is gone.

While the pasta is simmering, cut the cream cheese into chunks, chop the optional green onion, and shred the cheese (if not using pre-shredded).

Once the pasta is cooked through, give it a good stir, then add the cheese and cream cheese to the pot.

Stir to melt in the cream cheese and cheddar cheese, until both are well incorporated into the pasta.

Recommended: Serve bowls of creamy andouille sausage pasta topped with chopped green onion.

This soup is a delicious bowl of comfort; perfect for the transition to colder weather months, this soup is hearty, nutrient-rich, and simple to make. Tortellini soup with chicken sausage and spinach starts out with delicious sweet Italian chicken sausage, as the base.  Flavored with diced tomatoes, chicken broth, vegetables, and cheesy, decadent tortellini, this soup is a flavor explosion in every bite.  The serving size for this soup is generous, making it the perfect lunch or dinner; great served alone, or alongside a salad or sandwich, this tortellini soup is a crowd-pleaser.

Tortellini Soup with Chicken Sausage and Spinach

sweet Italian chicken sausage

olive oil spray

carrots (diced)

celery (diced)

onion (diced)

garlic (minced)

Italian seasoning

tsp kosher salt

oz diced tomatoes (canned, with juices)

oz chicken broth

oz cheese tortellini

spinach (fresh)

Prep the vegetables: dice the carrots, celery and onion.  Mince the garlic.

Preheat a Dutch oven or large pot over medium high heat.  Add olive oil spray.

Slice into the sausage to remove the sausage meat from the casings.  Discard the casings.

Add the sausage to the pot.  Break apart with a wooden spoon.

Cook the sausage for 5 minutes or until it starts to brown. It will still be partially pink.

Add more olive oil spray, and then add the diced carrots, celery and onion.

Cook for another 5 minutes, until the vegetables are tender and the sausage is cooked through.

Add the minced garlic and cook for another 1-2 minutes or until fragrant.

Add the Italian seasoning, kosher salt, and tomato paste.  Stir to combine.

Add the diced tomatoes and broth.  Stir well.

Bring the liquid to a boil; simmer the soup for 20 minutes.

Taste for seasoning, adjust as needed.

Add the tortellini to the broth, and the spinach. Stir to combine.

Cook the tortellini (according to package directions) or until they float to the top and are tender.

One-Skillet Sausage, Cabbage and Potatoes is going to be a new favorite! Quick and easy to make, it is flavorful and the perfect dinner for a busy weeknight.

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Top 18 chicken sausage recipes from across the web

The most viewed chicken sausage recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Sausage, Brussels Sprouts A...

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Chicken Sausage Recipes

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The most viewed chicken sausage recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine