What is more delicious than our pasture-raised chicken? The sausage version of it! Many of our loyal customers have been asking for it for a long time and in collaboration with our very own Andy Shaw, we’ve delivered. Our new sugar free chicken sausage is really delicious and as with all of our pasture-raised chicken, packed with healthy fats and vital nutrients. So we've put together three recipes to create with our chicken sausage for any time of day - breakfast, lunch and dinner
Breakfast Hash with Chicken Sausage
What You'll Need
1 package of sugar-free chicken sausage
1 large sweet potato, chopped
1 large red bell pepper, chopped
1 medium sized yellow onion, chopped
2 cloves of garlic, finely chopped
1/4 cup canned or frozen corn
4 organic pasture raised eggs
1/4 cup cilantro, chopped
Salt and pepper
Lime wedges for serving
Heat a large pan on medium heat and add the sausage. Cook for about 8-10 minutes stirring frequently, until sausage is cooked through and brown and crispy on the outside. Keep some of the oil in the pan.
Use the same pan to cook the sweet potatoes and onion. Season with salt and pepper and cook for about 12-15 minutes, until sweet potatoes are softened. Add the bell peppers and garlic and cook for another 4 minutes until the peppers are softened.
Once the vegetables are cooked, add the chorizo back to the pan and combine with the veggies. Cook for about 1 minute before adding the corn. Cook for another minute.
While the hash is cooking, prepare 1 egg per person. I made mine sunny side up, but you could do a fried egg. Place about 1/4 of the hash on a plate and top with an egg, cilantro and a lime wedge. Enjoy!
Chicken Sausage Fajitas
Perfect alternative to your steak or pork fajitas, chicken sausage that is packed with flavor plus peppers and onions makes for a perfect meal with our without the tortilla.
What You'll Need
12 ounces chicken sausage
2 red bell pepper, seeded and thinly sliced
2 orange bell pepper, seeded and thinly sliced
2 yellow bell pepper, seeded and thinly sliced
1 red onion, peeled and thinly sliced
2 teaspoons cornstarch
2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon garlic powder
Corn or flour tortillas
Turn the oven to 425 and get your baking sheet out to line with parchment paper.
Mix sausage, sliced peppers, and sliced onion in a bowl.
Next, mix together cornstarch, chili powder, salt, paprika, cumin, and garlic powder.
Add the spice mix to the sausage and peppers and evenly coat.
Put half the mixture on each sheet pan, spread out into a thin layer and bake for about 15 minutes, stirring halfway, or until golden brown. If you want even browner color you can pop the trays under the broiler for a few minutes.
Pair with corn or flour tortillas, or enjoy on it’s own. Add cheese, lime and cilantro as desired.
Orzo with Grass Roots Chicken Sausage
A nutritious one-pot meal that can satisfy on many levels. If you don’t have orzo you can use rice or any other grain and if you don’t have these specific vegetables, any mix will do. If you don’t like cream you can swap it for greek yoghurt or leave it out altogether.
What You’ll Need
½ large zucchini, sliced
4 oz white button mushrooms, sliced
3 cloves garlic, minced
½ large onion, chopped
½ pound Grass Roots chicken sausage (cooked)
11/2 cups orzo
2 cups chicken stock or broth
7 oz canned diced tomatoes (or handful of fresh)
Splash of heavy cream (or greek yoghurt)
Cook the chicken sausage first and set aside
In a large pot, over medium high heat, heat 1 tbsp of olive oil and add in the garlic. Cook until fragrant, about one minute.
Add the onions and zucchini. Cook, stirring occasionally until tender, about 4-5 minutes.
Add the mushrooms and cooked sausage. Cook until mushrooms have reduced in size, about 2 minutes.
Add the orzo to the pot and toast it for about a minute, stirring occasionally.
Gently add the chicken stock, bring to a boil, then turn down the heat to low and cover and cook for 10 minutes or until orzo has cooked through.
Stir in the diced tomatoes and add the splash of cream or yoghurt.
The mixture should be thick and creamy because of the starch from the orzo. If it is runny you can cover and let it cook for another 5 minutes.