killet on medium heat. Cook sausages, turning, for 10 mins or
Remove the casings from the chicken sausages. Slice in half lengthwise, then
lend. Cut chicken into bite-size pieces, and slice sausages into 1
killet on medium heat. Cook sausages, turning occasionally, for 10 mins
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.
Heat 1 tbsp olive oil in a large frying pan over medium heat. Sweat onions and thyme, stirring, for 10 mins, or until caramelized. Stir in flour then gradually stir in chicken stock, 1/2 cup water and mustard. Cook, stirring, until gravy boils and thickens.
Meanwhile, heat remaining olive oil in a medium frying pan over medium-high heat. Cook sausages until cooked through. Serve with onion and mustard gravy.
fork.
Place chicken sausages in a large skillet and
Boil the sausages for 10 minutes. Cool and remove the skins. Slice and then place into a casserole dish. Sprinkle chopped onion over the sausages and mix inches.
Mix dry ingredients together in a bowl, add the sauces and stir into a thick paste. Add the boiling water and mix until lump-free. Pour the sauce over the sausages and onion.
Bake for 20 minutes in a preheated over at 180 deg C or 350 deg F.
Great served with mashed potatoe and veges of your choice.
nd set aside. Add the sausages to the pan and cook
n medium-high heat. Add sausages; cook and turn for 7
eanwhile, grill, broil or microwave sausages according to package instructions.
Place sausages in a large saucepan.
Add enough cold water to cover.
Cook until firm and cooked through.
Slice each in thirds. Mix oil, lemon juice, vinegar, garlic, mustard, herbes de provence, salt and pepper in a large bowl.
Place chicken and sausages in a shallow dish.
Pour half of vinaigrette over and reserve the other half for basting.
Add lemon slices and bay leaves.
Let stand 1 to 2 hours.
Skewer chicken, sausages, onions and peppers, as desired.
Grill and baste with remaining marinade, about 15 minutes.
Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
Rub olive oil on breasts, sprinkle with salt and pepper.
Bake at 350\u00b0 for 45 minutes.
Cool, then chop or slice to use in your recipes.
on medium heat, cook the sausages. remove from pan and put
Preheat the oven to 425 degrees F (210 degrees C).
Place chicken sausages, Brussels sprouts, and tomatoes in a baking sheet. Season with olive oil, salt, garlic powder, and black pepper; toss until well coated.
Bake in the preheated oven until sausages are golden and vegetables are crisp and tender, about 20 minutes.
ood processor. Add to ground chicken in a large bowl. Combine
Put the chicken in a large pot and
Cook rice in 5-quart pot.
While rice is cooking, brown chicken, sausages and mushrooms in vegetable oil.
Add 1/4 cup water and oyster sauce.
Cover and cook for 5 minutes.
Thicken with cornstarch and water mixture.
Add salt and pepper to taste. When water in rice is almost completely evaporated, punch holes in rice with chop sticks.
Pour all ingredients on top of rice, cover and simmer for 15 minutes.
Add green onions, stir and serve. Serves four to six.
egrees F.
Rub the chicken with the olive oil, salt
Heat oil in a skillet and tilt skillet to coat surface. Cook sausage slices in the heated skillet until nicely browned, 2 to 3 minutes per side. Add onion, red bell pepper, and green bell pepper to the sausages; cook and stir until tender, about 5 minutes. Transfer sausage mixture to a bowl.
Stir blue cheese dressing and hot sauce into the sausage mixture, assuring the sausage slices are coated in sauce.
Make a bed of spinach in each hoagie roll. Top spinach with the sausage mixture.