View Full Version : Aidell's Sausage
04-29-2004, 04:10 PM
Ok, so I'm at Costco and see the chicken and apple sausage that I've heard so many great things about, so I had to buy it. Now that I've got it home I have to admit that I don't have any idea on how to serve it. I mean, is it a breakfast sausage or is it more a dinner thing? Do any of you have any recipes or serving ideas?
Clearly I need to never go to Costco unescorted again--I have asiago dip, queso fesco, red pepper spread, garlic bread, cocktail bagels, more toothpaste than I can shake a stick at..etc....etc....
04-29-2004, 04:12 PM
IMHO its more of a dinner thing. Think fancy hot dog, not upscale breakfast sausage :D You can use it in recipes as well.
04-29-2004, 04:15 PM
We throw ours on the BBQ. Quick and tasty dinner!
04-29-2004, 04:19 PM
I was so proud of myself the last time I was at Sam's! I left without buying anything that wasn't on DH's list...I'm not allowed to write the list :p ! Anyway...
4 chicken sausages
1 tablespoon olive oil
1 large sweet yellow or red onion, thinly sliced
Salt to taste
Freshly ground black pepper to taste
2 cloves garlic, minced
1/2 medium green bell pepper, thinly sliced
1/2 medium red or yellow bell pepper, thinly sliced
4 to 6 shiitake, sliced
8 to 10 sun-dried tomatoes, soaked and thinly sliced
1 habanero chile, seeds and ribs removed, minced (or 1/2 teaspoon chile pepper flakes)
1/2 teaspoon oregano
1 bunch fresh green onions, cut diagonally into 2-inch pieces
4 low-fat or no-fat tortillas, 10-inch size
Optional garnish: mole
Grill or broil sausages. Slice on a diagonal. Keep warm.
Heat oil. Add onions, season with salt and pepper, and saute until onions are golden brown. Add garlic, bell peppers, shiitake, sun-dried tomatoes, chile pepper and oregano. Reseason with salt and pepper. Stir-fry about 2 minutes. Add green onions and cook another minute.
Meanwhile, heat tortillas by dipping each quickly into a bowl of cold water and heating them, one by one, in a hot, nonstick pan. Stack and cover with a towel.
To assemble: Place tortilla on a plate, add vegetables, then sausage. If desired, drizzle mole over all and fold tortilla over. Makes 4 servings.
Note: Vegetables may be sauteed with low-salt vegetable or chicken broth instead of oil.
Approximate nutritional analysis per serving, prepared with oil: 470 calories, 15 grams total fat, 3.5 grams saturated fat, 65 milligrams cholesterol, 1,260 milligrams sodium. Per serving, prepared with low-sodium broth: 440 calories, 12 grams total fat, 3.5 grams saturated fat, 65 milligrams cholesterol, 1,270 milligrams sodium.*
04-29-2004, 04:23 PM
Usually a dinner thing here, but DH has been known to have it in the morning. He calls it his "football breakfast." Not that he's going to play football after eating....just watch it on TV. :rolleyes:
04-29-2004, 04:25 PM
Here are a couple of other recipes:
Pan Grilled Sausages w/Apples & Onions
3 Tablespoons Butter, Divided
(4) Chicken & Apple Sausages
(1) Onion, Small Minced
(1) Granny Smith Apple
1/2 Cup Apple Cider
1/2 Cup Chicken Broth
1 Tablespoon Sage, Fresh Chopped
1 1/2 Teaspoon Lemon Juice, Fresh
Preheat oven to 200 degrees. Melt 1 tablespoon butter in large skillet over med. heat. Add sausages and cook until brown, turning occasionally, about 5 minutes. Remove sausages from skillet and transfer to a heatproof dish. Cover with foil and place in oven to keep warm. Add onion and apple to pan; cook until onion and apple are tender and brown, stirring often, about 5 minutes. Add apple cider and chicken broth; increase heat to high and stir until liquid is reduced and thickened slightly, about 2-3 minutes. Stir in lemon juice. Season to taste with salt and pepper. Remove sausages from oven and transfer to serving platter. Remove pan from heat. Whisk sage and remaining 2 tablespoons butter into cider mixture. Drizzle over sausages and serve.
ONION, SAUSAGE & APPLE STUFFING
2 tablespoons olive oil, plus more if baking in a casserole
2 pounds Aidells Chicken Apple Sausage, chopped
2 cups chopped onions
1 cup chopped celery
1 tablespoon dried sage
1/4 cup dry white wine or apple cider
8-10 cups dried bread cubes
4 cups peeled, cored and chopped green apples
(Granny Smith or Pippin)
1-3 cups chicken stock
Preheat the oven to 350° if baking in a casserole. Heat the oil in a large heavy skillet or Dutch oven over medium heat. Add the sausage and sauté for 3 minutes. Add the onion, celery, sage and wine or cider. Cover and cook until the vegetables are soft, stirring occasionally, about 10 minutes. In a large bowl mix together the sausage-vegetable mixture, bread cubes and apples. Moisten with enough chicken stock that the mixture holds together when molded in a large spoon, but don't let it get sopping wet. Use more stock if needed. Season to taste with salt and pepper. Either stuff the mixture lightly into a turkey or large chicken and roast it according to your favorite recipe or bake it separately in an oiled casserole dish. If you cook it in a casserole, stir in a bit more stock to make up for the liquid the stuffing would absorb from the bird. Cover the casserole and bake for 45 minutes.
This recipe yields enough stuffing for 1 medium turkey (14 pounds), 2 large roasting chickens (5-6 pounds each), 3 frying chickens (3-4 pounds each) or 6-8 squabs or quail.
Serves 8-10 as a side dish
04-29-2004, 05:44 PM
It's great on pizza!:)
04-29-2004, 06:22 PM
Thanks for all the suggestions and the recipes. Sound like these will be good to have on hand for a quick dinner.
04-29-2004, 06:47 PM
Don't forget to check
for other recipes!
04-30-2004, 10:14 AM
They are good with noodles also -- either a prepared package or homemade.
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