SAUSAGE RECIPES

CHICKEN SAUSAGE HASH W/ POACHED EGGS

3 links CASUAL GOURMET chicken sausage diced + 1 link sliced on a bias, 1 lb. red potatoes, diced, 1 medium bermuda onion, diced, 3 garlic cloves, chopped, 1/2 cup red bell pepper, chopped, 1/4 olive oil, 1 teaspoon paprika, salt & pepper, to taste, 1/4 cup fresh chives, 3 eggs, poached.

In a large skillet, saute potatoes, onions, and garlic in olive oil for approximately 15 minutes, stirring occasionally. Add sausage, peppers, paprika, and salt & pepper and continue saute until sausage is browned and potatoes are slightly crisp. In a separate smaller skillet, poach eggs in salted water until somewhat firm, but stopping short of hardening the yolk. Remove hash from skillet and place on plate, arranging biased cut sausage pieces around hash in a concentric circle. Top with poached eggs, and garnish with fresh chives.

1 package CASUAL GOURMET chicken sausage, cut into, 3/4 inch medallions, 2 large red bell peppers, cut into large pieces, 1 medium bermuda onion, cut into large pieces, 1/2 pound button mushrooms, cut into halves, 1/4 fresh pineapple, cut lengthwise, 1/4 cup olive oil, 1/2 teaspoon paprika, 10 bay leaves, broken into halves, 1 cup wild rice, salt & pepper to taste Bamboo skewers

Soak bamboo skewers in water for 20 minutes. On each skewer thread a piece of sausage, red bell pepper, onion, mushroom, and bay leaf. Repeat process leaving approximately 1 inch at each end of the skewer. Place kebobs in a shallow pan and combine olive oil, paprika and salt & pepper. Brush over kebobs and let marinate for approximately 20 minutes. Pre-heat grill or broiler, and cook kebobs for approximately 5-7 minutes, or until vegetables are warmed and browned. Boil rice as per directions. Julian additional remaining vegetables and saute in a small skillet. Add rice to pan and mix thoroughly. Grill pineapple piece on each side approximately for 30 seconds and serve as garnish.

2 garlic cloves, chopped, 2 tbsp. butter, 1 tbsp. extra virgin olive oil, 1 medium bermuda onion, chopped, 1 bunch fresh spinach, chopped, 1 package CASUAL GOURMET chicken sausage, cut into, 1/2 inch medallions*, 8 large eggs, 1 cup of grated mozzarella or provolone,salt & pepper to taste

Saute garlic in butter and olive oil over medium heat for 1 minute. Add onion, mix well, and cook until tender. Add sausage medallions and spinach to pan and cook for approximately 3-4 minutes. Remove 4 sausage medallions and set aside. Beat eggs briefly, and pour on top of sausage/spinach. Add cheese and lightly season with salt & pepper. Reduce heat to low and cover tightly, cooking for 5 minutes. Remove from heat, keeping pan covered until eggs are firm. Fan remaining sausage medallions on top of omelette and serve over grilled country bread with a side of fresh fruit.

1 package CASUAL GOURMET chicken sausage, cut into, 3/4 inch pieces, 1 pound bowtie or penne pasta, 1/4 cup extra virgin olive oil + 1 tbsp. extra virgin olive oil, 1 pound fresh plum tomatoes, seeded and chopped, 4 garlic cloves, 1 medium bermuda onion, chopped, 2 tbsp. fresh parsley, chopped, 8 leaves fresh basil, loosely chopped, salt & pepper to taste, 1 tbsp. roughly grated imported romano or parmesan cheese

In a separate bowl combine tomatoes, basil, parsley, garlic, onion, olive oil, and salt & pepper - stirring contents together. Set aside to allow juice from tomatoes and olive oil to meld together and marinate. In a large pot, bring a generous amount of water to a boil and add 2 teaspoons of salt. Add pasta and cook for approximately 12-15 minutes, or until al dente. While pasta is cooking, heat 1 tbsp. olive oil in a small skillet over a medium heat, and saute sausage pieces for approximately 3-4 minutes. Add tomato mixture and stir well. Drain pasta well and toss with sausage/tomato mix. Top with fresh basil and grated cheese.

2 large soft flour tortillas, 1 tbsp. olive oil, 1 package Casual Gourmet chicken sausage such as Mandarin Orange & Ancho Chile, or Jamaican Jerk, cut into 1/2 inch medallions, 1/2 cup grated cheddar cheese, 1/2 cup onion, cut julian style, 1/2 cup red bell pepper, cut julian style, 1/2 cup yellow bell pepper, cut julian style, 1/2 cup sour cream, 1/2 cup guacamole dip

In a large skillet, heat olive oil over a medium heat. Add onion, bell peppers and sauage, and saute for approximately 4-5 minutes. Remove from heat, set aside. Place mixture on top of one tortilla, then sprinkle with cheddar cheese. Top with remaining tortilla. Preheat oven to 325°. Place quesadilla in oven and warm until cheese has melted and tortilla is slightly crisp. Cut into bite sized squares and serve with sour cream and guacamole.

1 package CASUAL GOURMET chicken sausage, cut into, 1/2 " thick medallions, 1 pre-baked pizza dough shell, or focaccia bread , 1 lb. ripe plum tomatoes, sliced , 1/4 cup extra virgin olive oil, 1/4 cup diced bermuda onion, 1 tablespoon garlic, chopped, 6 leaves fresh basil, loosely chopped, 2 tbsp. fresh parsley, chopped, salt & pepper, to taste, 1 cup shredded mozzarella or fontina cheese

In a separate bowl, combine tomatoes, basil, parsley, garlic, onion, olive oil, and salt & pepper - stirring contents together. Set aside for approximately one-half hour to allow juice from tomatoes and olive oil to meld together and marinate. Pre-heat oven to 375° Top pizza dough or focaccia with chicken sausage slices, tomato mixture and cheese, and heat until sausage and dough are hot throughout and cheese has melted. Cut into bite sized squares.

1 package CASUAL GOURMET chicken sausage*, cut into 3/4 inch medallions, 3/4 pounds baby leaf spinach or fresh spring greens, 3 ripe plum tomatoes, seeded and quartered, 1/2 cup burmuda onion, sliced, 2 small garlic cloves, minced, 1/4 pound fresh bleu cheese, crumbled, 1 tbsp. + 2/3 cup extra virgin olive oil, 1/3 cup balsamic vinegar, 1/2 tsp. sugar, salt & pepper to taste

Trim and wash spinach, and place in a large shallow serving dish. Arrange plum tomatoes, onion slices, and crumbled bleu cheese evenly over the top of spinach. Pre-heat a medium sized skillet, add 1 tbsp. olive oil and chicken sausage, and saute for approximately 3-5 minutes. Remove from pan and arrange evenly over the top of spinach. Using the same pan, add additional olive oil, balsamic vinegar, garlic, sugar, salt & pepper. Stirring constantly, bring to a quick boil and immediately drizzle over the top of the salad. Toss salad gently and enjoy immediately.

1 large flat bread wrap, soft flour tortilla, or pita, 1 tbsp. olive oil, 1 package CASUAL GOURMET chicken sausage, cut on a bias into 1/2 inch medallions, 1/2 cup bermuda onion, cut julian style, 1 cup loosely shredded leaf lettuce, 1/2 cup yellow bell pepper, cut julian style, 1/2 cup fresh plum tomato, seeded and sliced julian style, 1/2 cup herbed mayonnaise

In a large skillet, heat olive oil over a medium heat. Add onion, bell peppers and sauage, and saute for approximately 4-5 minutes. Remove from heat, set aside. Evenly spread mayonnaise over wrap, add lettuce and tomatoes, and top with sausage, onion, pepper saute. Fold wrap accordingly, and cut on a bias. Garnish with fresh tomato salad and enjoy!