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Article: Chicken sausage great in apple-cabbage saute
- Article from:
- Deseret News (Salt Lake City)
- Article date:
- October 1, 2008
- Author:
CopyrightCopyright 2008 Deseret News (Salt Lake City). Provided by ProQuest LLC. (Hide copyright information)
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I'm in love with the new smoked chicken sausages now available in
most large markets. They not only have the quick-and-easy benefits
of traditional smoked sausages -- fully cooked, minimal heating
required and long shelf life -- but most have no added hormones,
antibiotics, MSG, nitrates or gluten.
The flavors are addictive: andouille, tomato basil and
mozzarella, chicken and apple, and spinach fontina and roasted
garlic, just to name a few. Chicken sausage works well in just about
any recipe that calls for traditional smoked sausage or kielbasa:
soups, stews, egg scrambles, fancy franks and as a pizza topper.
Today, we're branching a bit further with a skillet meal -- Chicken
Sausage, ...