Chicken Sausage And Spinach Salad Recipes

FRITTATA WITH SPINACH, OLIVES AND CHICKEN SAUSAGE

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, whisk the eggs and milk until frothy.
• In a large ovenproof skillet, heat 2 teaspoons of the olive oil over medium-high heat. Add the chicken sausage coins and brown them on all sides, 4 to 6 minutes, turning often. Transfer the sausage to a plate until ready to use.
• Add 1 tablespoon of the olive oil to the skillet and heat it over medium-high heat until shimmering. Add the onion and 1/2 teaspoon of the salt. Cook, stirring often, until the onion is soft but not browned. Add the garlic and cook, stirring often, until fragrant, about 1 minute. Add 1 tablespoon room temperature water to the pan to stop the garlic browning, and the remaining tablespoon of olive oil, then stir in the spinach and the remaining 1/2 teaspoon of the salt. Cook, stirring often, until the spinach is wilted and the water in the pan evaporates, about 2 minutes. Spread this frittata filling evenly in the skillet and layer with the chicken sausage.
• Pour the egg-milk mixture over the frittata filling and use a silicone spatula to scrape the sides of the pan and gently pull eggs from the edges toward the middle so that soft curds form and the frittata begins to firm up.
• Give the pan a couple of good shakes to release the frittata from the pan bottom (the top of the frittata will still be raw). Sprinkle the olives and feta over the eggs. Transfer the skillet to the oven and cook until the fritatta is mostly dry (the feta will release some liquid--this is fine--but just be sure the egg is completely cooked) and lightly browned on top, 5 to 7 minutes.
• Let rest 5 minutes, then slide the frittata onto a large plate and sprinkle with flaky sea salt and pepper to taste. Top with more feta, parsley and olive oil. Slice into wedges and serve warm or at room temperature.

SAUSAGE SPINACH SALAD

Steps:

• In a large nonstick skillet, heat 1 teaspoon oil over medium heat. Add sausage and onion; cook and stir until sausage is lightly browned and onion is crisp-tender., Place spinach in a large bowl. In a small bowl, whisk vinegar, mustard and remaining oil. Drizzle over spinach; toss to coat. Add sausage mixture; serve immediately.

CHICKEN SAUSAGE & SPINACH SKILLET PASTA WITH LEMON & PARMESAN

Steps:

• Cook pasta according to package directions. Drain and set aside.
• Meanwhile, heat oil in a large high-sided skillet over medium-high heat. Add sausage, salt and pepper; cook, stirring occasionally, until just cooked through, 5 to 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in wine, lemon zest and lemon juice; bring to a simmer.
• Remove from heat. Stir in spinach and the cooked pasta. Cover and let stand until the spinach is just wilted. Divide among 4 plates and top each serving with 1 tablespoon Parmesan.

SPINACH AND CHICKEN SALAD

Steps:

• Place equal portions of spinach onto four salad plates. Arrange chicken, zucchini, bell pepper, and black olives over spinach, and top with cheese. Drizzle dressing over salad.

HOMEMADE CHICKEN AND SPINACH SAUSAGE

Steps:

• Remove the bones from the chicken thighs, leave the fat on.
• Cut into 1" dices into a bowl.
• Chop garlic and add to the chicken.
• Add remaining spices.
• Stir all ingredients in the bowl then refrigerate for at least an hour.
• Course Chop Spinach and mix with the other ingredients.
• Grind the enitre contents through a course grinder.
• After grinding the sausage by hand for a couple of minutes.
• At this point you can either keep as bulk sausage, make patties or stuff into pork casings.
• Can be served by itself or in a spaghetti or Alfredo sause.
• Cook within 2-3 days or freeze for up ot 4 months.

CHICKEN SAUSAGE AND SPINACH SALAD

Steps:

• Heat sausage as directed on package. Mix vinegar, sugar and pepper sauce until blended.
• Cook and stir bacon in large skillet on medium heat 2 min. or until heated through. Remove from skillet; set aside. Add peppers and onions to same skillet; cook and stir 2 to 3 min. or until crisp-tender. Remove from heat; stir in vinegar mixture.
• Slice sausage. Place spinach on 4 serving plates. Top with sliced sausage and vegetable mixture. Sprinkle with bacon.

CHICKEN SAUSAGE WITH SPINACH

Steps:

• Slice sausage and saute until browned. (Note: I used precooked sausage with roasted garlic and mozzarella filling).
• Remove sausage from the pan, add drizzle of olive oil and saute garlic and onion until translucent.
• Add mushrooms and cook until they release their liquid.
• Add cherry tomatoes and cook for 5 minutes, or until they start to burst. Mash with potato masher.
• Return sausage slices to the pan, and bring to a boil.
• Reduce heat and simmer for 10 minutes, or until sauce starts to thicken.
• Add spinach, and cook until they wilt.
• Serve over pasta, rice or polenta.