Do you cook with chicken sausage? It's a staple in our house, great for rounding out a casserole, topping off a pizza, or throwing into a soup. Nealey's recipe for Glazed Chicken Sausage the other day made me realize just how much I've come to rely on this in my cooking.
Over the past several years, chicken sausage seems to have gone from a newfangled semi-diet food to a respected product in its own right. I used to feel a little sheepish when I bought it — as if I were cheating on my foodie street cred by buying this non-authentic and clearly commercialized version of real European sausage. But as I started seeing more varieties appear on shelves and more references to it in food publications, I decided why fight a good thing?
The truth of the matter is that chicken sausage is super handy and a great ingredient for quick weeknight meals. It comes in a huge variety of flavors, from spicy andouille and Italian herb to apple-chardonnay and pesto. Nearly all the chicken sausage I've seen is already cooked, so it saves me the extra step of needing to cook it through before adding it to a casserole or pasta sauce. I often freeze the individual links and thaw just one or two for whatever dish I'm making that night.
We are definitely fans of chicken sausage in my house. What about yours? How do you cook with it?
Related: How to Grind Your Own Sausage
(Image: Nealey Dozier)