Cranberry Walnut Chicken Sausage What do I do?
- atwistedlime Dec 30, 2008 02:20 PM
Ok so I was at the butcher a few days ago and I picked up so special sausage they have this time of year. It is a Cranberry Walnut Chicken Sausage. Now my brain has crashed and burned and I can't think of what to do with them. I have to stop at the store for other groceries so I can add pretty much anything. The only boundary I have is my step daughter doesn't like mushrooms or seafood. (I'm working on her... one food at a time)
I would love to make something with Pasta or rice dish.
I generally find that poultry sausages don't have a lot of flavor, so they benefit from slow sauteeing in butter, olive oil, or bacon or duck fat. Add some onion to the pan, and once the sausages are evenly browned (you didn't say if they're raw or precooked), make a pan sauce with some low-sodium chicken broth and perhaps dollops of cranberry sauce and yogurt or sour cream, plus a splash of balsamic. Use the sauce over rice or another starch.
Sorry... I didn't even think to say... They are raw. My butcher doesn't sell cooked sausages unless they are of the summer variety. :-)
That sounds excellent. I will have to try that. I have just recently begun to cook with cranberries they are still foreign to me so I wanted to try these sausages but then became dumbfounded as to what to do with them! :-)
I like to do chicken, or game, or white sausages the French way. Sauteed in a little butter or goose fat, and served with Deux Pommes... Pommes-Apple, and Pommes de Terre, Potatoes. Everyone loves the combination.
I usually serve a large Salad as a first course.
I love adding poultry sausage to a braised greens (kale), savoy cabbage, and white beans dish.