Chicken Sausage Buns With Avocado Relish Food

CHICKEN-SAUSAGE ROLLS WITH CRUNCHY RELISH

Steps:

• In a medium nonstick skillet, cook sausages and honey over medium, turning occasionally, until sausages are browned and juices have thickened to a glaze, 6 to 8 minutes.
• Meanwhile, in a bowl, stir together pickle and brine, bell pepper, and cucumber. Season with salt and pepper.
• Tuck sausages into buns, and top with relish.

QUICK 'N' EASY SAUSAGE ON A BUN

Steps:

• Cook sausage in large nonstick skillet on medium-high heat 12 min. or until done (160ºF), turning after 6 min. Remove sausages from skillet; cover. Discard drippings from skillet.
• Add peppers, onions and dressing to skillet; cook and stir 5 min. or until vegetables are crisp-tender. Stir in tomatoes. Bring to boil; cook 5 min., stirring occasionally.
• Cut sausages lengthwise in half, being careful to not cut all the way through to bottom of each. Open sausages; place, cut sides down, on bottom halves of rolls. Top with vegetable mixture and cheese.

CHICKEN SAUSAGE ROLLS

Steps:

• Preheat the oven to 200C / 395F / 180C fan forced. Line 2-3 large baking trays with baking paper.
• In a large mixing bowl, combine the filling ingredients - chicken mince, onion, carrot, garlic, breadcrumbs, thyme leaves, mustard powder, salt and pepper. Use a spatula to mix well making sure everything is evenly distributed.
• Take roughly ⅓ cup (about 90g / 3.2oz) of the sausage mix and roll it in the flour. Roll it into a sausage shape about 2cm shorter than the width of your puff pastry.
• Place the sausage on the pastry about 2cm in from the edge. With your fingertip, brush a little water along the sides of the pastry next to each end of the sausage and along the long side closest to you. Now fold the side closest to you over the top of the sausage and, pulling it in tightly so there is no air trapped inside, seal it on the other side by pressing it to the bottom layer of pastry. Press down the edges.
• Trim the now very long sausage roll away from the rest of the pastry, then use a fork to press firmly down around the 3 joined sides to seal them tightly. Use a knife to trim away a little excess pastry and neaten them up, then cut the roll into 5 smaller pieces.
• Pierce the top of each with a sharp knife (this allows steam to escape) and place them at least 1 inch apart on the baking trays. Brush the egg wash (the egg yolk and water mixture) over the tops and scatter over sesame seeds if using.
• Bake for 24-26 minutes, until they've puffed up nicely and have turned golden on top.

CHICKEN SAUSAGE BUNS WITH AVOCADO RELISH

Steps:

• HowToStep
• Preheat barbecue to medium. ##Oil grill. Barbecue sausages turning halfway, until cooked through and an instant-read thermometer inserted into burger reads 165°F, about 10 minutes. ##Meanwhile, whisk together lime juice, honey, oil and cumin in a large bowl. Add corn, black beans, avocado, bell pepper, cilantro, salt and pepper and toss to coat. ##Place a sausage into each bun, then top with salsa.

FULLY LOADED CAJUN CHICKEN BURGERS

Steps:

• Mix the seasoning ingredients together with a good grinding of black pepper and a sprinkling of salt, then set aside in a large dish. Heat grill to high. On a board, flatten out the chicken slightly, then drizzle half the oil over and toss in the seasoning until completely coated. Heat the remaining oil in a large frying pan, sizzle the chicken for 5 mins on each side until firm, push to one side of the pan, then fry the bacon for a few mins until cooked.
• While the chicken is cooking, halve, stone, peel and slice the avocados, and toast the cut sides of the buns. Cover the tops of the buns with cheese, then grill until melted.
• To assemble the burgers, spread the buns with mayonnaise if you want, top with a handful of spinach, then a rasher of bacon. To keep the avocado in place, slice the chicken, then alternate between a slice of chicken and avocado. Top with the bun, press down lightly and serve.