few holes in the sausage and place in a medium
igh heat. Add chicken sausage and onion. Cook until chicken is browned and
Cut Italian chicken sausage into 1-inch chunks.
(Sausage is quite soft.
tbs. olive oil and chicken sausage (season with a pinch of
edium heat, and cook the chicken sausage, breaking the meat up as
killet over medium heat. Add chicken sausage; cook and stir until browned
o 375 degrees.
Saute chicken sausage until browned on both sides
Preheat oven to 400 degrees F.
Heat oil in 10-inch, nonstick skillet over medium heat. Add mushrooms and peppers and cook until tender, about 10 minutes. Remove from heat and stir in green onions and chicken sausage.
Divide sausage mixture equally between 4 oven safe ramekins. Crack 1 egg into center of each cup. Transfer cups to rimmed baking sheet. Bake until egg whites are almost set, about 15 minutes. Season with salt and pepper before serving.
nd cook and stir apple-chicken sausage, sweet potatoes, celery, red onion
nd 2 1/4 cups chicken stock to boil in medium
large skillet, saute the chicken sausage in 1 tablespoon of olive
Put sausage and red onion in a large skillet. Add chicken broth, EVOO, and balsamic vinegar until it comes about half way up the sausages.
Cook over medium high heat until all of the liquid is evaporated. If you like balsamic vinegar you may want to add more to make more of a glaze.
I served with mashed sweet potatoes and put some of the extra glaze on the potatoes like a gravy!
Spread 1/2 tsp pesto inside each sausage. Top with mozzarella. For each chicken sausage, lay out 2 slices of eggplant on a work surface, overlapping slightly. Top with sausage and roll up tightly. Secure with toothpicks.
Preheat a grill pan over medium heat. Add sausages and cook, turning, for 12-15 mins, or until browned and cooked through. Remove from heat and discard toothpicks.
Spread remaining pesto over baguettes. Fill with arugula and tomato. Top with hot sausages. Serve.
f sauce. Whisk squash and chicken broth into the remaining sauce
Skin sausage and slice into thin slices.
Heat oil in pan and add chicken, onion, garlic and mushrooms.
Cook about 7 minutes.
Add the remaining ingredients, except for the butter.
Cook another 5-7 minutes or until the liquid has thickened and is almost gone.
Mix in butter, and serve.
edium-high heat then add sausage, and cook 8 to 10
often. Stir in curry paste, chicken stock and tomatoes and bring
In a large skillet, heat oil; stir-fry vegetables until crisp-tender.
Add sausage and pineapple; cook and stir until heated through.
In a small bowl, combine water, cornstarch, soy sauce, sugar and reserved pineapple juice.
Add to skillet; bring to a boil, stirring constantly until thickened, about 2 minutes.
Serve immediately over rice.
Use cooking spray on medium heat in a large skillet or wok.
Break up and cook sausage until browned.
Add onion, green pepper and carrots and fry until cooked.
Add soy sauce and cook for 2 minutes.
Cut up sausage into 1 inch pieces.