PARMESAN CHICKEN SAUSAGES:
Recipes:
Stacked Sausage Appetizers
1 Tbsp. Oil
4 links Dibrova Parmesan Chicken Sausages, cut into 1-inch pieces
½ Cup lightly packed fresh basil
1 – 12 oz jar roasted red peppers, drained, patted dry, cut into 1 inch pieces OR marinated mushrooms
1 pint cherry or grape tomatoes
1-1/2 Cups cubed Mozzarella cheese
Small wooden skewers
Heat oil in a medium skillet over medium-high heat. Quickly cook sausages pieces until heated through, stirring 2 or 3 times. This should take about 5 minutes.
When ready to serve, thread a tomato onto a wooden skewer, then a piece of basil which has been folded in half, then a cube of Mozzarella, then a piece of roasted red pepper/marinated mushroom and last, a piece of sausage. Place on a platter with sausage end on the bottom. Repeat until all ingredients are used up and serve. Should make about 20 – 24 skewers.
Elegant French Sausage Pie
Purchased fresh pizza dough
2 Tbsp. Olive Oil
1 small red onion, thinly sliced
1 red bell pepper, cut in half and thinly sliced
5 links Dibrova Parmesan Chicken Sausages, casings removed, coarsely chopped
6-7 fresh mushrooms, sliced
2 cloves garlic, minced
1 Cup shredded swiss cheese or sharp white cheddar cheese
¼ cup chopped fresh sage
2 Tbsp. fresh rosemary
2 Tbsp. chopped Italian parsley
1 egg lightly beaten mixed with 1 tsp. water
To make the filling, heat olive oil in a large skillet over medium-high heat. Add onions, red bell pepper and chopped sausage and fry until lightly browned, about 5 minutes, stirring occasionally. Add sliced mushrooms and garlic and cook for another 2-3 minutes until liquid from the mushrooms has evaporated. Turn off heat and sprinkle with all the fresh herbs and shredded cheese. Mix well.
Preheat oven to 400 degrees. Meanwhile, sprinkle your work surface lightly with flour. Roll out the pizza dough to about a 12 inch round. Transfer to a baking sheet covered with parchment paper or lightly sprayed with non-stick cooking spray. Arrange the filling on the dough, leaving a border of about 2 inches all the way around. Fold the dough over the filling, overlapping where necessary, leaving the center area uncovered. Press down gently on the dough.
Brush the dough with the beaten egg. Bake for about 30 minutes or until crust is golden brown. Serve hot or at room temperature.