White Wine Braised Chicken Sausages

sausage

For dinner tonight, I made chicken sausages.  We have a great market here called Sprouts and they have the best chicken sausages (and pork sausages).  Today, I chose their chicken basil sausage for this recipe.  I usually boil my brats in beer before grilling them, so thought I would pour a Sauvignon Blanc wine over the sausages to cook them before sauteing them. I let the sausages cook on medium heat for about 25 minutes, until most of the liquid was absorbed.  I should also mention that I poked small holes (about 4) in each sausage for the flavor to really seep in.  While they were cooking, I cut up a red pepper, a yellow pepper and a small onion.  I added the veggies to a different pan that I had heated about two tablespoons of olive oil in.  Once the veggies started to soften, I added a tablespoon of butter to the pan, then added the chicken sausages on top, poured a cup of wine over that and added a bag of baby spinach and let it wilt.  It looks like a lot of spinach, but when all is said and done, it really reduces down.  I let the chicken cook together with the veggies, spinach and wine for about ten more minutes and in that time, I heated some rustic panini rolls from Trader Joe’s.

prepsausage

Once the rolls were done, I cut them open and placed a sausage, a good amount of peppers and spinach on top, and topped that with fat free feta cheese crumbles.  This was really tasty!  I liked that the flavor of the wine really came through.

For a side, I served heirloom tomatoes.  I halve a pint of heirloom tomatoes and place them on a platter.  I sprinkle, dried basil, kosher salt and fresh ground pepper over the top.  I cooked three cloves of garlic in a tablespoon of olive oil until I could just start to smell the garlic.  Once this happens, I immediately remove the pan from the heat.  I don’t want the garlic to overcook or burn.  I pour the oil and garlic over the tomatoes and top with fresh cut chives.  This is so simple and yet so flavorful.  My daughter’s friend loves these tomatoes so much, I one time made them before school on his birthday so she could take them to him at lunch.

tomatoes

Until next time, Kris

 

Author: Sunshine and Savory

I love when my house is filled with people, having friends and family over for a meal feeds my soul. There is nothing I enjoy more than preparing for a dinner party, a holiday dinner, or a book club meeting when it's my turn to host ... If I could, I would own a Bed and Breakfast! This would ensure I'd always have someone to prepare a meal for. Being with others and sharing my table is what I look forward to most. I was born in Wisconsin and after I got married in 1987, my husband and I moved west for his job. He had just graduated college and we were married a couple months later. An interesting tidbit about me is that I never cooked a meal before I got married. I taught myself how to cook and found that I really enjoyed it. One of the first meals I made after we were married was a shrimp pasta dish. I made this for myself when my husband was on business travel and I had so much fun inventing this meal - this was the start of my love of cooking. I probably won't be posting much on shrimp dishes, since I am now allergic. Big bummer! I was allergic to lobster, and then had an issue with scallops, so just never had a shrimp after the scallop incident. Why couldn't I be allergic to something less enjoyable?! My favorite celebrity chefs are Ina Garten and The Pioneer Woman. I hope you enjoy my blog!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s