Roasted Chicken Sausages With Brussels Sprouts Fennel And Potatoes Recipes

25 WAYS TO USE CHICKEN SAUSAGE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a chicken sausage recipe in 30 minutes or less!

ROASTED CHICKEN SAUSAGES WITH BRUSSELS SPROUTS, FENNEL AND POTATOES

Steps:

• Preheat your oven to 425 degrees F.
• Place the sausages in a roasting pan or two large cast iron skillets. Drizzle lightly with olive oil and toss. Place the roasting pan in the oven and let it roast, rotating the sausages periodically, for about 10 minutes.
• Toss the potatoes in a bowl with a little more olive oil and season with salt and pepper. Add to the sausages and continue roasting for another 25 minutes. Stir periodically.
• Combine the brussels sprouts and fennel in bowl, lightly drizzle with a little more olive oil, and season lightly with salt and pepper. Add the vegetables to the roasting pan, stirring it into the sausages and potatoes, and continue roasting, stirring periodically, for another 15 minutes, or until the brussels sprouts begin to crisp on the outside and are just fork tender and brilliant green.
• Serve immediately.

ONE-PAN CHICKEN, SAUSAGE, PEPPERS, AND POTATOES

Steps:

• Pour 2 tablespoons olive oil into a nonstick skillet. Break up sausage into small pieces and add to the pan; add potato pieces sporadically, flesh-side down. Place chicken pieces throughout the pan, smooth side down. Season with salt, black pepper, and cayenne. Sprinkle over Italian herbs. Scatter over sliced onion and bell peppers. Sear over high heat until sausage starts to brown, about 5 minutes.
• Reduce heat to medium-high, cover, and cook until potatoes are just tender, about 5 minutes. Add broth and cook until reduced by at least half.
• Stir and squeeze over lemon juice. Taste and adjust if needed. Serve over toasted bread and top with parsley.

CHICKEN SAUSAGES ROASTED WITH POTATOES AND BRUSSELS SPROUTS

Steps:

• Preheat oven to 450°F. Arrange sausages in single layer at 1 end of large roasting pan. Arrange potatoes at other end of pan. Drizzle 3 tablespoons oil over sausages and potatoes; turn to coat. Sprinkle potatoes with salt and pepper. Roast until sausages are brown and potatoes are beginning to soften, stirring occasionally, about 35 minutes. Transfer sausages to plate and reserve.
• Add brussels sprouts, bell peppers and remaining 1 tablespoon oil to pan; toss to blend. Roast until vegetables are tender and brown around edges, stirring occasionally, about 35 minutes longer. Return sausages to pan; roast until heated through, about 15 minutes. Transfer sausages and vegetables to platter. Sprinkle with thyme and lemon peel; season with salt and pepper and serve.