Chicken Sausage Supreme Recipes

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25 WAYS TO USE CHICKEN SAUSAGE



25 Ways to Use Chicken Sausage image

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 25

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Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a chicken sausage recipe in 30 minutes or less!

Nutrition Facts :

CHICKEN SAUSAGE SUPREME



Chicken Sausage Supreme image

not set

Provided by GingerMissouri

Categories     Main Dish

Time 30m

Yield 1

Number Of Ingredients 5

4 lbs chicken meat
12 oz package turkey bacon
1 lb mushrooms
1 C dry sherry
Salt and white pepper

Steps:

  • Use skinned and boned thighs. Grind chicken and bacon with the coarse disk of a meat grinder. Finely mince the mushrooms in a food processor. Combine ground meats, mushrooms, and sherry. Fry a bit of the mixture to check seasonings and add salt and pepper to taste. Chill thoroughly. Stuff into hog casings.

Nutrition Facts : Calories 2618 calories, Fat 57.424794042 g, Carbohydrate 42.419029736 g, Cholesterol 1270.058636 mg, Fiber 4.5359237 g, Protein 402.581636005 g, SaturatedFat 14.5285636111 g, ServingSize 1 1 Recipe (2850g), Sodium 3766.4641181 mg, Sugar 37.883106036 g, TransFat 12.3286406166 g

CHICKEN AND SAUSAGE SUPREME



Chicken and Sausage Supreme image

Modified recipe to make it fuller and with more taste. Absolutely a great dish to share with friends and family.

Provided by Buddybearr

Categories     Chicken

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
4 boneless skinless chicken breasts
1/2-1 lb sweet Italian sausage (or hot )
1 medium green bell pepper (or red)
2 garlic cloves, minced
1 cup water
1 (14 ounce) can Italian-style diced tomatoes
8 ounces tomato sauce
1 1/2 teaspoons italian seasoning
1/4 teaspoon cumin
1/4 teaspoon red pepper flakes
1 onion
1 1/2 tablespoons capers (drained of fluid)
1 cup celery
1 tablespoon cornstarch
2 tablespoons water

Steps:

  • Chop up celery.
  • Cut green (or red ) pepper into 2 inch strips.
  • Mince onion.
  • Cut chicken into strips.
  • In a large skillet, heat the oil over a 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, peppers, chopped onions and garlic. Stir until the sausage is browned, the onion is translucent and the pepper is tender.
  • Stir in the diced tomatos, water, tomato sauce, capers, cumin, red pepper flakes and Italian seasoning.
  • Heat to boliling and return the chicken to the skillet.
  • Reduce the heat to low and cover. Cook about 5-6 minutes or until 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.

Nutrition Facts : Calories 320.8, Fat 10.1, SaturatedFat 2.8, Cholesterol 85.5, Sodium 1034.5, Carbohydrate 19.2, Fiber 3.7, Sugar 8.5, Protein 38.8

CHICKEN SUPREME



Chicken supreme image

Enjoy this creamy chicken supreme with mashed potato and steamed green veggies. It makes an easy midweek meal for two

Provided by Esther Clark

Categories     Supper

Time 45m

Number Of Ingredients 12

1 tbsp olive oil
1 tbsp butter
1 small onion , thinly sliced
50g smoked bacon lardons
1 garlic clove , crushed
2 skin-on chicken breasts
1 tsp plain flour
50ml white wine
150ml double cream
½ tbsp Dijon mustard
½ small bunch of parsley , very finely chopped (optional)
mashed potato and steamed green veg, to serve

Steps:

  • Heat half the oil and butter in a large non-stick frying pan. Add the onion and a pinch of salt and fry for 10-15 mins or until golden brown and caramelised. Add the bacon, turn up the heat and cook for 5 mins or until golden brown. Add the garlic and cook for 1 min more. Scrape the mixture into a bowl and set aside.
  • Heat the remaining oil and butter in the same pan over a medium-high heat. Season the chicken skin and fry, skin-side down, for 8-10 mins or until deep golden brown and crisp. Flip over and fry for 5 mins on the other side.
  • Add the onion and bacon mixture back to the pan. Stir through the flour and cook for 2 mins. Pour in the wine, bring to the boil and simmer for a few minutes.
  • Stir through the cream and mustard and simmer over a low heat, uncovered, for 5 mins with the chicken skin-side up. Season to taste. Scatter with parsley, if you like, and serve with mashed potatoes and greens.

Nutrition Facts : Calories 767 calories, Fat 64 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 1.37 milligram of sodium

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