Monday, December 5, 2011
This Ain't Your Bubby's Chicken Hash!
I really, really like chicken sausage, and my friends at Jack's Gourmet just came out with a great new flavor of their delicious Glatt kosher sausages: Buffalo Chicken. It is so yummy that it won a new product award at Kosherfest 2011.
The great thing about gourmet sausages like Jack's (and no, they are not paying me!) is that they are easy to pull out of the fridge to turn into a fantastic and interesting meal. These sausages are not just for buns and mustard, though I'm sure they'd be great like that too.
What I like to do brown them and then combine them in one pan with veggies and a starch, like wild rice, potatoes or quinoa. With chicken sausage, the fat is low but the flavor is high. For those interested in low Weight Watchers points meals, the chicken sausage is only 3 points per link, and the total for this entire meal is 10 points for two servings, and the addition of purple cabbage really gives the dish heft so it is very filling. It's low-fat high-class chicken hash!
1-2 tsp olive oil
1/4 cup raw Lundberg quick cooking wild rice (or 1/4 cup uncooked quinoa)
2 sweet onions, sliced lengthwise
2 Jack's Gourmet chicken sausage (I like Buffalo Chicken and Mexican Chorizo [beef, not chicken] -- both are very spicy. If you like a sweeter sausage try Sweet Italian.)
1 and 1/2 cups shredded purple cabbage
2 cups fresh arugula
salt and pepper to taste
Boil the 1/4 cup of rice in 1 cup of water and a bit of salt. Slice the sausages on the bias (diagonally), and in a saute pan, brown them and remove them from the pan. Add 1-2 tsp. olive oil to the pan and sweat the onions for 10-15 minutes, until nicely browned. Season with salt and pepper to taste. Add the cabbage and the sausages and cover for 5 minutes just to simmer and let the flavors marry. Right before serving, add the arugula and let it wilt. Mix all together and serve.
Below is another version I did of this, with red quinoa, sauteed mushrooms and whole garlic cloves. I used the chorizo and instead of arugula, fresh spinach.
Posted by kosherliz at 5:15 PM