The chicken sausages are sold in three packages of five links and the first time we bought them we thought, “What have we done? We’ll never eat all this.”
Were we ever wrong.
These are good grilled and stuffed into hotdog buns, cut in coins and dropped into spaghetti sauce, and put on skewers for shish kabobs. We’ve even cut them in pieces, broiled them in the oven and put them on toothpicks with cheese cubes for a quick appetizer.
Every time we buy them, we find a new way to use them.
But our favorite way to prepare these sausages is in a pasta dish we came up with when we were overrun with bell peppers earlier this summer.
We’ve probably made this dish three or four times now and it’s always a winner at our dinner table.
Chicken Sausage Pasta
1 red bell pepper, sliced in thin rings and halved
1 yellow bell pepper, sliced in thin rings and halved
1 large onion, sliced in rings and halved
3 cloves garlic, chopped
2 tablespoons olive oil
1 package (5 links) Artisan Fresh Mozzarella and Roasted Garlic Chicken Sausages
8 ounces bowtie pasta, cooked and drained
3 to 4 tablespoons cream or half-and-half (optional)
In a large skillet, sauté bell pepper, onion and garlic in olive oil until soft, 5 or so minutes. Slice sausage links into 3⁄4-inch pieces and add to skillet. Reduce heat and cook another 8 to 10 minutes, until sausages are heated through and lightly browned. Toss sausage mixture with cooked, drained pasta. Add cream, if desired, and toss again. Add a bit more olive oil if mixture is too dry.
Serves 4 to 5.
Ginna Parsons is the Daily Journal’s food/home/garden editor.