Chicken Sausage Sauté Recipes

Steps:

• Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain.
• Heat oil in a large skillet over medium heat. Cook and stir peppers until slightly tender, about 7 minutes. Stir in onions and cook until onions soften and turn golden, 7 minutes. Add garlic and cook 5 minutes, stirring occasionally.
• Stir sausage slices into onions and peppers, reduce heat to medium-low, cover, and simmer for 10 minutes.
• Stir drained penne into sausage and onions and reduce heat to low. Season with garlic and herb seasoning, sea salt, and pepper to taste.

Steps:

• Put all ingredients in a large high sided saute pan. Bring to a boil, reduce heat to medium-high and cook until stock has evaporated and a glaze has formed over all. With tongs toss sausages with onions and serve.

Steps:

• In a large nonstick skillet, saute onion and peppers in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in sausages; heat through.

Steps:

• 1. Combine all the ingredients except the wine in a large bowl and freeze for 20 to 30 minutes. Measure the wine and put that in the freezer too. If your grinder attachment is metal, freeze that as well, and also your mixing bowl. Set up your grinder, remove the chicken mixture from the freezer, and grind it through a small or medium die into the freezing-cold mixing bowl. Return the meat to the freezer for 10 minutes and set up your stand mixer.
• 2. Remove the sausage mixture from the freezer and mix it with the paddle attachment on medium high for 60 seconds or so, adding the very cold white wine as you do. Paddling will distribute the seasonings and give the sausage a good bind help hold together rather then crumble. In order to be sure the seasoning is right, fry a small portion of the sausage (put the mixing bowl in the fridge while you cook the test piece). Taste the test piece. If you think the mix needs more salt, pepper, sage or ginger add it and repaddle it. You can do this as often as you like till you get the seasoning just so.
• 3. Wrap the sausage in plastic wrap in the shape of a cylinder, about 2-1/2 inches/7.5 centimeters in diameter. Put the wrapped sausage in a plastic bag. It will last a good week in the fridge (thanks to the salt); it can be frozen for 3 months (the longer you freeze it, though, the more chance it has of getting freezer burn or picking up unpleasant freezer odors, so label the bag with the date and don't forget about it).

Steps:

• Cook the pasta according to package directions until cooked but still firm to the bite (al dente). While the pasta is cooking, place the sausages in a small skillet over medium heat and add 1/4 cup water. Cover and simmer for 10 minutes. Turn sausages at 5 minutes and add more water if necessary.
• Heat the oil in a large nonstick skillet over medium heat. Add the onion and coloured pepper strips and sauté for 10 minutes. Add the garlic and rosemary, and season with black pepper to taste. Lower heat and cook for 5 minutes more.
• Remove sausages from small skillet and slice in half lengthwise, then crosswise into 1/2-inch slices. Add to the onions and peppers. Add balsamic vinegar and toss. Cook mixture until sausage is no longer pink in the middle. Serve over cooked pasta.

Steps:

• Heat oil in a skillet over medium-high. Cook sausage until browned, tossing occasionally, 1 to 2 minutes; transfer to a plate. Reduce heat to medium. Cook onion until softened, 3 to 5 minutes. Add asparagus, thyme, and 1/3 cup water. Cover, and steam until asparagus is just tender and water has evaporated, about 6 minutes. Add sausage and lemon juice; toss. Season with salt and pepper. Remove from heat.
• In a small saucepan, bring 1 cup salted water to a boil; gradually whisk in grits. Reduce heat to low; cook, stirring frequently, until thickened, about 6 minutes. Stir in cheese; season with salt and pepper. Serve sausage and asparagus over grits.

Steps:

• Heat oil in large skillet over medium high heat until hot.
• Add onion, garlic, bell pepper and sausage; and cook for 4-5 min or until the onion and bell pepper begin to soften, stirring occasionally.
• Add the chicken and saute for 3-4 min or until the outside of the chicken is no longer pink.
• Stir in the tomatoes, Cajun seasoning and salt.
• Reduce the heat to low.
• Cover and simmer for 10 min or until the chicken is no longer pink in the center.