Best Medieval Chicken Sausage Wsaffron Rose Apples Recipes

FALL CHICKEN-APPLE SAUSAGE SKILLET

Fall Chicken-Apple Sausage Skillet image

Chicken apple sausage, sweet potatoes, apples...so many wonderful fall flavors packed into one skillet! Super easy to make and tasty! Garnish with more brown sugar if you like.

Provided by Treasur Sholtz

Categories Meat and Poultry Recipes Chicken

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

½ teaspoon vegetable oil
5 links precooked apple chicken sausage, sliced into rounds
2 sweet potatoes, diced
2 apples, diced
¼ cup water
¼ cup brown sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
1 pinch ground black pepper

Steps:

Heat oil in a large, deep skillet over medium-high heat. Add sausage slices and cook until browned, about 5 minutes. Remove sausage and set aside.
Add sweet potatoes and half the water to the skillet; boil for 5 minutes. Stir in the sausage, apples, remaining water, sugar, and cinnamon. Season with salt and pepper; reduce heat to medium. Cover and cook, stirring occasionally, until potatoes are soft, 10 to 15 minutes. Serve hot.

Nutrition Facts : Calories 404.9 calories, Carbohydrate 52.8 g, Cholesterol 130 mg, Fat 14.5 g, Fiber 6.1 g, Protein 17.8 g, SaturatedFat 4.3 g, Sodium 689.3 mg, Sugar 26.5 g

CHICKEN SAUSAGE WITH APPLES, SAGE AND CABBAGE

Chicken Sausage with Apples, Sage and Cabbage image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 raw chicken sausages (about 1 pound), any flavor
2 tablespoons vegetable oil, plus more as needed
1 medium yellow onion, sliced 1/4-inch-thick
Sea salt
2 tablespoons apple cider vinegar, or to taste
1/2 head red cabbage, sliced 1/4-inch-thick
3 medium Granny Smith or any tart apples, cut into 1/2-inch-dice
2 teaspoons brown sugar
1 tablespoon fresh sage, sliced thin, reserving some for garnish
Crusty bread, toasted, for serving

Steps:

Sear the sausages in the oil in a large skillet over medium-high heat until the internal temperature is 150 degrees F, about 5 minutes per side. Remove the sausages from the skillet and set aside. Return the skillet to medium-low heat and add more oil if the pan is dry. Add the onions and salt to taste and cook the onions until translucent and just beginning to brown, about 5 minutes.
Deglaze the skillet with the vinegar, scraping the bottom to get all the brown bits (fond), which equals flavor. Add the cabbage and apples and stir to combine. Let it cook down a bit, stirring occasionally, about 4 minutes. Season with salt and sugar and cook until the cabbage and apples start to soften, another 5 minutes. Return the sausages and any juices that have collected to the skillet. Cover and cook to heat through. Sprinkle in some sage and cook until the internal temperature of the sausages is 165 degrees F, about 5 minutes more. Garnish with additional sage. Adjust the salt if needed, then serve with crusty bread.

MEDIEVAL CHICKEN SAUSAGE W/SAFFRON-ROSE APPLES RECIPE - (4.3/5)

Medieval Chicken Sausage w/Saffron-Rose Apples Recipe - (4.3/5) image

Provided by á-25087

Number Of Ingredients 19

Ingredients

Apple to serve on the side:
1 1/4 oz almonds
1 1/4 oz walnuts
2 T pine nuts
1/2 t caraway seeds
1/2 t cinnamon
1/2 t black pepper
1 t salt
1/2 to 1 t lavender (crushed) or 1/2 t spikenard
1 pound boneless, skinless chicken thighs, chopped in big chunks
1 T honey
1 egg
sausage casings
oil for frying
1 large apple, peeled, cored and sliced into 12 slices
3 T sugar
1 or 2 drops camphor or 1 or 2 sprigs of mint
pinch of saffron and coriander
1 drop Aftelier rose essence or 2 t rosewater

Steps:

Put the nuts and spices into the food processor and chop till well ground (or to taste--- less if you want them chunkier) add the meat, honey and egg and process till well ground. Put the sausage in the casings as your machine requires or make into patties or rolls... the mixture will be very moist. If you have made sausages, simmer them for 20 minutes then store till ready or fry in the oil. If you made paddies or sausage shapes, chill then fry. *For the apples* Put the apples and the sugar in a pan with the saffron in about a cup of water and cook till tender. Then add the camphor or mint and rose. Bathe the apples in the flavored syrup and serve warm or room temperature.