Fresh Chicken Sausage, Roasted Red Pepper and Garlic (2 count)
No Hormones, No Antibiotics
Our butchers combine ground chicken with roasted red peppers, basil, garlic, and spices in these plump links. Fry them up on the stove or boil and toss on the grill for a sizzling good dinner.
Previously frozen. Keep refrigerated and consume within 5 days.
Ingredients: Chicken, red pepper, garlic, basil, black pepper, white pepper, salt, coriander, sugar.
Instructions
1
Choose your cooking method
Stovetop
- Pat the sausages dry with a paper towel; prick in a few places with a fork, if desired.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the sausages and cook, turning once, until browned and cooked through, 5 to 6 minutes per side. Transfer to a plate to rest.
Grill
- Pat the sausages dry with a paper towel; prick in a few places with a fork, if desired.
Prepare a medium-hot fire in a grill. In a medium sauce pot on the stovetop, add the chicken sausages and enough beer, water, or a mixture to cover by 1 inch. Bring to a boil, reduce to a vigorous simmer, and cook until the sausages are firm but not yet cooked through, 5 to 7 minutes. Drain and pat dry. Set the sausages on the grill directly over the heat and cook, turning occasionally, until the skin is blistered and the sausages are cooked through, 3 to 5 minutes.
Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
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Nutritional Information
