Margies Chicken And Sausage Food

23 BEST WAYS TO COOK CHICKEN AND SAUSAGE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a chicken and sausage recipe in 30 minutes or less!

CHICKEN, SAUSAGE AND PEPPERS

Steps:

• Heat 1 tablespoon butter in a large skillet over medium-high heat. Cook the sausage until golden, about 2 minutes. Season the chicken with salt and pepper, then toss with the flour in a bowl; add to the skillet and cook until browned but not cooked through, about 3 minutes.
• Add the onion, peppers, garlic, 1/2 teaspoon salt, and pepper to taste and cook 3 minutes. Add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 minute. Add the broth and bring to a gentle simmer. Cover and cook until the sausage and chicken are cooked through, about 5 minutes.
• Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. Increase the heat to high and stir the parsley and cherry peppers and their liquid into the skillet; boil until reduced by one-third, 2 to 3 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter. Pour the sauce over the chicken mixture.

ONE-PAN SAGE-AND-ONION CHICKEN AND SAUSAGE

Steps:

• Peel and cut the onion into eighths, and put into a freezer bag with the oil, mustard, dried sage, a good grinding of pepper, and Worcestershire sauce. Cut lemon in half, squeeze juice into bag, and then cut the halves into eighths and add them. Squidge everything around to mix (the mustard needs help to combine) and then add the chicken pieces. Leave to marinade in the refrigerator overnight, or for up to 2 days.
• Preheat the oven to 425 degrees F. Allow the chicken to come to room temperature in its marinade.
• Arrange the chicken pieces in a roasting tin skin side up with the marinade, including all the bits and pieces, and tuck the sausages around them. Sprinkle the fresh sage leaves over the chicken and sausages and then put the tin into the oven to cook for 1 hour and 15 minutes. Turn the sausages over half way through to color them evenly.
• Arrange the chicken and sausages on a large platter.

MARGIE'S GERMAN MEAT DRESSING

Steps:

• This is a family recipe that my mother learned from her Swiss/German mother in Milwaukee. Everyone who eats it never wants that boring old bread stuffing again. It contains smoked oysters from those cute little flat tins, pork sausage, ground beef, mushrooms, celery, onion, apples, raisins, pecans and some seasoned breadcrumbs, garlic salt and pepper to taste. It's Sauteed together till cooked and mixed. Then you let it cool and stuff it into the bird so it absorbs all the wonderful turkey juice. It comes out very moist and delicious.
• In a little saute pan you take a few (4-5) smoked oysters and brown in butter, then mash up really well with a fork.
• In a large dutch oven, brown 1/3 sausage to 2/3 parts ground beef (probably 2 1/2-3lb burger and a roll of sausage).
• Add 2 cups each onion, celery, mushrooms and stir well.
• Season meat with garlic salt and pepper to taste.
• Toss in the mashed oysters, 1 or 2 large apples, cored and diced (you can leave on the peel), and a healthy handful of raisins and a cup of chopped pecans.
• When this is all thoroughly cooked and well mixed, put in about 1 cup of seasoned bread crumbs and stir well. The crumbs should absorb most of the juice. If not, you can add a bit more until it all sticks together nicely.
• Nibble a spoonful or two to judge taste and season if needed. (We always knew it was perfect when my father wouldn't put his spoon down after sampling, until mother took it away from him and chased him outta the kitchen.)
• Set aside to cool. (Outside is great if it's cold enough, with a lid on to keep out varmits lurking on the back porch.) After it has cooled enough to handle, stuff into both cavities of the bird, the inside front first. Really pack it in. I use my hands for this. Put the balance into the neck cavity, pulling the skin to cover and fasten the skin securely.
• If you can't get it all in the bird, put in a little pie pan, cover with foil and let cook in the oven. Add to what comes out of the bird after cooking. Butter the bird and season with salt and pepper. We cook ours in a cooking bag so we don't loose any juice (follow the directions for cooking bag). After the bird is cooked and browned, let it rest appropriate amount of time. Spoon out dressing into serving dish. Garnish with a bit or two of fresh parsley. Wonderful with gravy over the top. Makes excellent leftovers if it isn't all eaten up at dinner. It's also great cold when raiding the fridge in middle of night.

MARDI GRAS CHICKEN AND SAUSAGE GUMBO

Steps:

• Place whole chicken in a large stockpot.
• Fill with 8 cups of water, or enough to cover the chicken.
• Place butter and chicken bouillon in the stockpot.
• Peel one onion and chop in large chunks; place in stockpot.
• Place pot on stove and simmer over medium heat for about 1-2 hours or until chicken is done.
• Remove pot from stove.
• Reserving stock, remove the chicken from the pot and place it on a cutting board to cool.
• Once chicken has cooled, debone and discard bones.
• Chop finely remaining onion, bell pepper and celery and set aside.
• In a large stockpot, heat canola oil.
• Slowly add flour, a tablespoon at a time, stirring slowly and constantly with a whisk for about 20 minutes.
• This is your roux and it should cook until it becomes chocolate brown in color.
• Be sure not to let the roux burn. If you see black specks in your roux you should throw it out and start over.
• Add onion, bell pepper and celery to the roux; stirring for about 3-4 minutes until they become soft.
• Stir in 6 cups of chicken stock (which you reserved from cooking the chicken).
• Slice the smoked sausage and add it to the stockpot.
• Season the gumbo with the Tabasco, cayenne, salt, pepper, bay leaves, and parsley.
• Cover, and reduce heat to low and allow to cook for about 15 minutes.
• Add the chicken meat and cook for another 5-10 minutes or until chicken is heated through.
• Serve in bowls and top each bowl with white rice.
• Additional dried parsley can be sprinkled on top for garnish.

MARGIE'S CHICKEN

Steps:

• Barbecue chicken with sauce brushed on. When chicken is cooked, place ham slice, pineapple ring (cut ring in half if too big to fit on chicken) and provalone cheese onto chicken. Let cheese melt over pineapple and ham. Serve.

CHICKEN SAUSAGE PATTIES WITH APPLE AND SAGE

Steps:

• Prepare grill for cooking.
• Stir together all ingredients in a large bowl until combined well.
• Form rounded 3/4 cups of sausage mixture into 2-inch-diameter patties using moistened hands. When fire is medium-hot (you can hold your hand 5 inches above rack 3 to 4 seconds), grill patties on lightly oiled grill rack, turning once, until cooked through, about 6 minutes.

MARGIE'S CHICKEN AND SAUSAGE

Steps:

• Brown sausage in frying pan.
• Drain grease, set sausage on plate, and wipe pan with paper towel.
• Cook chicken 4-6 minutes each side in frying pan.
• Set chicken in oven proof casserole dish.
• Put sausage back in pan.
• Add soup, milk, and nutmeg.
• Warm and stir.
• Pour sausage mixture over chicken.
• Bake in 350°F oven for 30-40 minutes.
• Serve over rice or egg noodles.