Spinach, Fontina and Roasted Garlic Chicken sausages
 

So I picked up some of these from Trader Joe's and now I have no idea what to do with them. I am thinking of trying to just slice them, brown them quickly (they are already cooked) and toss with some pasta and olive oil. I was going to use basil, salt and pepper. Something simple that won't drown the taste of the sausages like I think a red sauce will do.

I need some other ideas, though. There are 4 sausages and I don't want to eat them all the same way. I could try one in a sandwich, but that just isn't appealing to me. I actually have some fresh broccoli to use up from veggie dip that I made and wouldn't mind incorporating that into one of the dishes.

Any one got some ideas for me? Also, it will be in the 100s this week, so I am trying not to bake, but I can since I have a counter top convection oven.

Thanks in advance!! :)

The continuing 100 degree weather has not inspired any cooking, but that will change tonight. I am whipping up something of my own device and will post the gloriousness (I hope) for you all here.

Final!
http://farm7.static.flickr.com/6007/...005883f98f.jpg

:thumb:Well done.

Thanks :)

I have three more sausages, so there will be more attempts at creating a dish. I am thinking stuffed shells. I just don't know what to do for the sauce.

Sounds like you're going for effort (cool), but if you want something really simple, fancy sausages with rice and a sliced tomato takes about 20 minutes and tastes great.

Deep freeze the sausages, like really cold. The sharpen one into a shiv and use it to murder someone - then you can eat the weapon and the cops will never figure it out!

casi - huh - the rice sounds good to me. And I have leftover chicken broth - perfect! Thanks! I think I will try it tonight!

Zen - see, there are a couple problems with that - the leftover blood on the sausage and the leftover sausage in the person. Bad on both ends.

For the shells, how do you think this sounds for the stuffing?
3/4 c ricotta cheese
1/4 c mozzarella cheese
1 tbsp parmesan
1 egg white
parsley
1 chicken sausage

Stuff in shells, cover with some alfredo sauce and bake. How many shells do you think that will fill?

Are they the industrial sized pasta shells?

Casi - no, just normal sized ones for stuffed shells.

By now you'd have the answer to this one. How many did it fill?

BBro, what was in the dish pictured above?
It looks yummy, but I suspect I see celery.
Sadly, I'd have had to pick that out. Please remember that in future.

And is that pearl barley or a type of lentil? I love both.

Zen, I actually remeber a case where someone was killed by a frozen sausage. Apparently there is a vulnerable place in the throat. Ningas usually use their fingers. And this man did not eat the evidence - they take a long time to thaw you know....

My advice (I was on holiday, no doubt you've eaten them all by now) would be to make a kind of cassoulet. Sausage still keep their flavour due to the slow cooking time, and should be a great juicy addition to the dish.

:blush: Actually, no I didn't do it yet. There are 2 sausages are in the freezer and the one I took out on Sunday. I am not sure if it is till good or not. I will check it tonight, but I am a little wary of it. :neutral:


Sundae - I will try to remember no celery for you ;) That is neither in the picture. it is isreali cous cous - also known as pearl cous cous. They are little balls of pasta - delicious. I am not sure how to make a cassoulet - don't they involve beans of some sort? I feel about beans the way you do about celery :greenface - lol

Thanks for taking on board the celery issue.
Sadly we will not be sharing a dish of cassoulet... beans, yup.
Staple ingredient (it's a poor person's dish originally).

I'm loving couscous, never seen or tasted that kind before - never seen it in the shops either. I give myself 1/2 a point for guessing Pearl, even if the grain was wrong.

I will be starting the filling tonight for the shells. Pictures to come! And just so you know, the sausage from last week got tossed - I didn't trust it :(

Sundae - the pearl cous cous has a completely different flavor/texture. I like both, but prefer the pearl if i have the time to cook it right. I wish I looked beans. I have to pass on many yummy looking dishes because of the inclusion of beans :greenface