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Question by chef_renee: Chicken Sausage, Sundried Tomato and Sweet Apple & Maple Syrup, what fun recipes do you have?
So, I’ve been looking for Chicken Sausage and it’s finally come to my small town, but I would love to read your recipes first before I go digging into the wireless world. Thank you in advance for your insight and suggestions! I can’t wait to try them!
I have 2 different types of Chicken Sausage, I should’ve been more specific in my question. Sorry!
Best answer:
Answer by Wikkedred
Vegemite n cheese slapped on bread and a hint of butter.
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I dont usually deal with sausages made from fowl,as it tends to turn on ya too rapidly,however there is one that I have done a couple times and it always comes out good Vis:
for each sausage link string a stalk of rosemary through it carefully so as not to destroy the casing ,then saute them in garlic ghee for 10 to 12 minutes depending upon the size and diameter ,deglaze the pan with a good white zin and pour it off and reserve for later use in the same pan soften the s.d. toms in another quantity of the wine ,and when fully rehydrated pour the wine into the first pour and set aside ,then add two T. ghee and saute the sweet apple til it is moderatly caramelized add the toms and do the same ,then add about a half cup of shreded boiler onions and caramelize them as well,arrange the sausages in an oven proof (glass)baking dish of suficient voulme cover with the tomato,apple, onions and another sprig or two of rosemary and add a sprig of thyme and one of mint as well pour the reserved wine over this and bake -uncovered for 30 mins @350 .the wine should reduce by at least 3/ the last 10 mins drizzle the maple syrup over the entire collage and turn the oven upto 400 for the remaining time BUT watch it like a hawk as the maple can get away from you in a hurry and get too dark .serve this collage on a bed of mixed basmatti and brown rice that has been sauteed in a bit of the ghee just to the point of caramelization ,-dont overdo the rice or it will get too crunchy and wrek the palatability,for sides I would do sweet potato crisps and Italian cut green beans heated with a bit of thyme and garlic with diced scallions (just the white parts .just before service ,pull the rosemary sprigs from the sausages ,correct the seasonings and add whatever reduced wine and reduced maple to allow for about 3 tablespoons of sauce over each serving .this rule seems to be a lot of screwing around but in the final analasys it will be well worth it I think—enjoy and I hope this is what you were looking for -let me know