One of the things I love about cooking with chicken sausage is that it tends to come in a wide variety of creative flavors. It makes it fun and easy to create some very flavorful combinations. While this recipe calls for a specific flavor of sausage, any savory chicken sausage should do the trick.
Prep time: 20 min
Cook time: 20 min
Ingredients:
3 tbsp olive oil¼ cup sliced maitake mushrooms
5 oz sliced shiitake mushrooms
8 oz sliced baby bella mushrooms
1 lb. garlic and herb chicken sausage
½ c chicken stock
1 tbsp worcestershire sauce
½ tsp rubbed sage
½ tsp dried thyme leaves
½ tsp salt
½ cup chopped scallion greens
Directions:
In a nonstick or cast iron skillet, heat the oil over medium high heat until it shimmers. Once the oil is hot, add the maitake mushrooms. Saute, stirring frequently, until the mushrooms start to brown around the edges. Add the rest of the mushrooms and cook, stirring constantly until they're browned as well before adding the sausage.
Saute the sausage until cooked through then deglaze the pan with the stock. Make sure you scrape any stuck on bits off the bottom, you don't want to give up on those flavors. Bring to a simmer and add the worcestershire sauce, sage, thyme, and salt and reduce to till the sauce thickens.
Remove from the heat and stir in the scallions before serving with rice, pasta, or quinoa. Enjoy!
Saute the sausage until cooked through then deglaze the pan with the stock. Make sure you scrape any stuck on bits off the bottom, you don't want to give up on those flavors. Bring to a simmer and add the worcestershire sauce, sage, thyme, and salt and reduce to till the sauce thickens.
Remove from the heat and stir in the scallions before serving with rice, pasta, or quinoa. Enjoy!
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