Chicken Sausages with pepper and onion
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 287.0
- Total Fat: 15.9 g
- Cholesterol: 70.0 mg
- Sodium: 375.7 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 1.8 g
- Protein: 19.7 g
IntroductionA versatile recipe that can be served alone, as a sandwich filling, on rice, or even as a pasta sauce. A versatile recipe that can be served alone, as a sandwich filling, on rice, or even as a pasta sauce.
1 tbsp olive oil
5 chicken sausages ( I used kroger italian 3 cheese, uncooked)
1.5 large green pepper (or any color desired)
1 large onion
2 tbsp tomato paste (I used Amore brand in the tube... really cuts sodium)
1/2 cup liquid/broth (beer in this case)
salt and pepper to taste (optional)
Italian seasoning (to taste)
This is so easy to adapt to your tastes. Use any type sausage you like and change the liquid and spices to suit your tastes. I ate this alone as we were eating low-carb, but it would make a great pasta sauce. Next time I am going to use it as a sauce for spaghetti squash.
Place oven-safe skillet over med-high heat and add olive oil.
Slice sausages on the diagonal (or leave whole, as they tend to fall apart, and chop after browning)
Cook until outsides are browned. Transfer to plate, slice (if needed) and set aside.
Meanwhile, slice peppers into strips and onion into wedges.
Add to empty skillet and saute until tender to your liking (about 8 minutes for me)
Return sausage to skillet, add tomato paste and beer and stir until well mixed and bubbly. Sprinkle with desired seasining.
Transfer skillet to oven and bake 10 minutes, or until sausage is cooked through and sauce has thickened a bit.
Serve alone, or on sub rolls, over rice, over pasta, etc.
Serving Size: makes 5 1-cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user NATBAER.