Chickenandsausagewithsage Recipes

Steps:

• Using 2 forks, gently combine chicken, shallot, garlic, sage, carrot, mustard, salt, and pepper. Loosely shape mixture into 2-inch patties (about 1/2 inch thick), being careful to not overwork. Place sausage patties on a baking sheet.
• Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Working in batches, cook sausage patties until cooked through and golden brown, 2 to 3 minutes per side. Add more oil to skillet between batches as needed. Serve warm with chutney.

Steps:

• Peel and cut the onion into eighths, and put into a freezer bag with the oil, mustard, dried sage, a good grinding of pepper, and Worcestershire sauce. Cut lemon in half, squeeze juice into bag, and then cut the halves into eighths and add them. Squidge everything around to mix (the mustard needs help to combine) and then add the chicken pieces. Leave to marinade in the refrigerator overnight, or for up to 2 days.
• Preheat the oven to 425 degrees F. Allow the chicken to come to room temperature in its marinade.
• Arrange the chicken pieces in a roasting tin skin side up with the marinade, including all the bits and pieces, and tuck the sausages around them. Sprinkle the fresh sage leaves over the chicken and sausages and then put the tin into the oven to cook for 1 hour and 15 minutes. Turn the sausages over half way through to color them evenly.
• Arrange the chicken and sausages on a large platter.

Steps:

• Place the chicken and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer 30-45 minutes or until chicken is tender. Meanwhile, puncture skins of sausages; place in a small saucepan and cover with water. Bring to a boil; cook for 20 to 30 minutes or until no longer pink. Drain. In a large skillet, brown sausages on all sides. Cool and cut into bite-sized pieces; set aside. , In small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. In the drippings, saute garlic until tender., Remove chicken from Dutch oven; cool. Drain broth; skim fat. Reserve 5 cups broth. Remove chicken from bones; cut into bite-sized pieces. , Pour reserved chicken broth into the Dutch oven. Add the chicken, sausage, bacon, garlic, parsley and oregano. Bring to a boil. Reduce heat; cover and simmer for 10 to 15 minutes. Stir in the tomatoes, tomato sauce, macaroni, salt and pepper; simmer 10 minutes longer or until heated through. If desired, sprinkle with additional parsley.

Steps:

• Combine apple, onion, garlic, tomato paste, sage, celery seed, anise seed, marjoram, allspice, salt, and pepper in a nonstick skillet over medium heat. Cook and stir until softened and fragrant, about 10 minutes. Remove from heat and let cool for 10 minutes.
• Place chicken thighs in a food processor; pulse until coarsely chopped. Process until ground. Transfer to a bowl. Fold in apple mixture.
• Scoop 1/4 cup of the chicken mixture with a large melon baller and form into a patty. Repeat with remaining chicken mixture.
• Preheat a large nonstick skillet over medium heat. Cook 4 patties until browned and no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate; wipe out skillet. Repeat with remaining patties.

Steps:

• The night before, add the chicken and onions to a storage bag.
• Juice the lemon into the bag, cut it into 8 pieces, and toss all the pieces into the bag.
• Add the olive oil, mustard, dried sage, pepper, and Worcestershire. Squish it around to combine, and seal it up.
• Refrigerate overnight or up to 2 days total.
• Preheat the oven to 425°F.
• Combine the chicken and marinade with the sausages in a roasting pan, and when it has come to room temperature, place it in the oven.
• Cook about 75 minutes, turning the sausages halfway through.

Steps:

• Sear the sausages in the oil in a large skillet over medium-high heat until the internal temperature is 150 degrees F, about 5 minutes per side. Remove the sausages from the skillet and set aside. Return the skillet to medium-low heat and add more oil if the pan is dry. Add the onions and salt to taste and cook the onions until translucent and just beginning to brown, about 5 minutes.
• Deglaze the skillet with the vinegar, scraping the bottom to get all the brown bits (fond), which equals flavor. Add the cabbage and apples and stir to combine. Let it cook down a bit, stirring occasionally, about 4 minutes. Season with salt and sugar and cook until the cabbage and apples start to soften, another 5 minutes. Return the sausages and any juices that have collected to the skillet. Cover and cook to heat through. Sprinkle in some sage and cook until the internal temperature of the sausages is 165 degrees F, about 5 minutes more. Garnish with additional sage. Adjust the salt if needed, then serve with crusty bread.

Steps:

• Ideally, the chicken should be trussed, but it is not essential. Put the chicken in a kettle and add salt, broth, water, peppercorns, bay leaf and thyme. Bring to a boil and cover closely. Let simmer 30 minutes.
• Meanwhile, peel the turnips and cut them into rectangles measuring about 1 1/2 inches long and 1/2 inch wide. Add them to the kettle. Add the onions, carrots and brussels sprouts. Cook 10 minutes.
• Add the sausage and scallions and cover. Let cook 5 minutes. Carve the meats and serve with vegetables and a little stock.

Steps:

• Preheat oven to 350 degrees. In a food processor, pulse bread until very coarse crumbs form (you should have about 3 cups). Add 2 tablespoons oil; pulse briefly to moisten. Season with salt and pepper; set breadcrumbs aside.
• In a medium saucepan, heat remaining 2 tablespoons oil over medium-high heat. Add sage; cook until crisp, 2 to 3 minutes. Using a slotted spoon, transfer sage to a paper-towel-lined plate; set aside (reserve pan with oil).
• Add onion and garlic to pan; cook, stirring occasionally, until onion is tender, 5 to 7 minutes. Add sausage and wine; cook, breaking sausage up with a wooden spoon, until cooked through, 3 to 5 minutes. Stir in beans; cook until beans are tender and creamy, about 5 minutes. Season with salt and pepper.
• Transfer sausage-and-bean mixture to a shallow 4-quart baking dish; scatter breadcrumbs over top. Place dish on a rimmed baking sheet, and bake until topping is golden, 25 to 30 minutes. Let cool 5 minutes before serving. Serve casserole topped with fried sage leaves.

Steps:

• In a large skillet, heat the oil over medium-high heat. add the chicken and cook until browned.
• Remove the chicken; set aside. Reduce the heat to medium.
• In the same skillet, cook the sausage, green pepper, and garlic, stirring, until the sausage is browned and the pepper is tender.
• Spoon off the fat. Stir in the soup, water, tomato sauce, and Italian seasoning.
• Heat to boliling and return the chicken to the skillet. Reduce the heat to low.
• Cover; cook for 6-7 minutes more, or until the chicken is no longer pink, stirring occasionally.
• Mix the 1 tablespoon cornstarch with the 2 tablespoons of water.
• Stir into the sauce and bring to a boil.
• Reduce heat and continue cooking, stirring occcasionally, until the sauce thickens.
• Serve over hot cooked noodles or rice.
• Note: Sauce freezes well.