A Chicken Sausage Recipes is a cylindrical meat product usually made from ground meat, often pork, beef, or veal, along with salt, spices and other flavourings, and breadcrumbs, encased by a skin. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials.
1. Chicken Sausage and Onion Pasta
Convenient fully cooked Chicken Sausage Recipes is a great flavor starter for this easy pasta recipe with just three ingredients you can keep stocked in your freezer or pantry for fast dinners. Just add some sautéed onions and pasta and you have a super-simple meal that the entire family will love.
- 2 tablespoons extra-virgin olive oil, divided
- 1 (12 ounce) package fully cooked sweet Italian chicken sausage links, thawed if frozen, cut into ¼-inch-thick slices
- 2 medium red onions, thinly sliced
- 8 ounces whole-wheat orecchiette pasta or pasta shells
- ½ teaspoon salt
- ¼ teaspoon pepper
Prep: 30 m Ready: 30 m
- Bring 8 cups water to a boil in a large pot.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add sausage and onions; cook, stirring often, until the sausage is browned and onions are tender, 10 to 15 minutes.
- Meanwhile, add pasta to the boiling water and cook according to package directions. Reserve ½ cup cooking water, then drain the pasta.
- Add the pasta to the pan with the sausage and onions. Stir in the remaining 1 tablespoon oil and ¼ cup of the reserved pasta water. Add more of the reserved pasta water, 1 tablespoon at a time, if needed, until you reach desired consistency. Season with salt and pepper.
2. Broccolini, Chicken Sausage and Orzo Skillet
We love this quick skillet meal for busy evenings. The Chicken Sausage Recipes and orzo simmer together in chicken broth, resulting in a creamy, risotto-like dish in under 30 minutes.
- 2 teaspoons olive oil
- 6 ounces cooked chicken sausage, such as Al Fresco Sweet Italian, cut into ¼-inch slices
- ½ cup chopped onion
- 1 cup whole-wheat orzo
- 3 cloves garlic, minced
- 2½ cups low-sodium chicken broth
- ¼ teaspoon crushed red pepper, plus more for garnish
- ¼ teaspoon kosher salt
- 1 pound broccolini, trimmed, or 4 cups broccoli florets
- ¼ cup grated Parmesan cheese, plus more for garnish
- 2 teaspoons lemon zest
Prep: Ready: 30 m
- Heat oil in a 12-inch cast-iron or other large heavy skillet over medium-high heat. Add sausage and onion; cook, stirring occasionally, until the sausage is browned, 3 to 4 minutes. Add orzo and garlic; cook, stirring, for 1 minute more.
- Stir in broth, crushed red pepper, and salt. Bring to a boil. Stir in broccolini (or broccoli). Reduce heat, cover and simmer until the orzo is tender, 8 to 10 minutes. Uncover and continue cooking until the broth is absorbed.
- Stir in Parmesan and lemon zest. To serve, top with additional Parmesan and crushed red pepper, if desired.
3. Chicken Sausage and Peppers
Colorful peppers and tomatoes and sweet onion make this sausage dinner pop with fresh flavor. Roasting instead of sautéing makes this even easier for a busy weeknight.
- 3 medium Yukon Gold or red potatoes (about 1 pound), cut into ¼ inch slices
- 3 cups 1-inch bell pepper pieces
- 4 links cooked chicken sausage (12 ounces), cut into ½ inch slices
- 2 cups sliced onions
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon ground pepper
Prep: Ready: 50 m
- Combine potatoes, peppers, sausage, onions, oil, paprika, thyme, salt and pepper in a large bowl.
- Cut 8 pieces of heavy-duty foil, about 12 by 17 inches each. Coat one piece with cooking spray. Place about 2 cups of the potato mixture in the center of the coated foil and enclose like a package. Place seam-side down on a second piece of foil and enclose again so the potato mixture is wrapped in a double-thick packet. Repeat with the remaining foil and potato mixture, making 4 total packets.
- Prepare a campfire and let it burn down to the coals. Cook the packets 4 to 6 inches above the coals, turning once or twice, until vegetables are tender, about 25 minutes.
- To make ahead: Store the assembled packets in a refrigerator or cold cooler for up to 1 day.
4. Arugula & Chicken Sausage Bread Pudding
Chicken sausage comes in a variety of flavors these days. The flavor you pick will have a big impact, so make sure you pick one you like. We tried and liked sweet Italian, apple and Chardonnay sausage and sun-dried tomato and spinach sausage in this recipe.
- 4 large egg whites
- 4 large eggs
- 1 cup skim milk
- 2 tablespoons Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
- ½ cup sliced fresh basil
Bread & filling
- 4 cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes (about ½ pound, 4-6 slices)
- 5 cups chopped arugula, wilted (see Tip)
- ¾ cup chopped artichoke hearts, frozen (thawed) or canned
- 1 cup diced cooked chicken sausage, (5 ounces)
Active: Ready:1h 45m
- Preheat oven to 375°F. Coat an 11-by-7-inch glass baking dish or a 2-quart casserole with cooking spray.
- To prepare custard: Whisk egg whites, eggs and milk in a medium bowl. Add mustard, salt, pepper and basil: whisk to combine.
- Toss bread, arugula, artichokes and sausage in a large bowl. Add the custard and toss well to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil.
- Bake until the custard has set, 40 to 45 minutes. Uncover, sprinkle with cheese and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more. Transfer to a wire rack and cool for 15 to 20 minutes before serving.
- Chicken Sausage Recipes Ahead Tip: Prepare the pudding through Step 3; refrigerate overnight. Let stand at room temperature while the oven preheats. Bake as directed in Step 4.
- Chicken Sausage Recipes Tip: To wilt greens, rinse greens thoroughly in cool water. Transfer them to a large microwave-safe bowl. Cover with plastic wrap and punch several holes in the wrap. Microwave on high until wilted, 2 to 3 minutes. Squeeze out any excess moisture from the greens before adding them to the recipe.