Chicken sausage has been on my radar for awhile now, and I’ve been excited to see all the brands and flavors hitting the market. They’re fast, flavorful, and I have yet to come across a variety that is not gluten free!
I buy all different brands and flavors, from the spicy andouille-style for jambalaya to the sweet fruit flavors for stir fry. One of our absolute favorites is the Aidell’s roasted garlic and gruyere variety. It’s savory, juicy, and full of delicious garlicky, cheesy flavor.
I used to always slice them up before cooking them in a skillet, but realized that on the ones with cheese the cheesy bits were melting out. So I decided to try just throwing them into the skillet whole instead. After about 5 or 6 minutes, they were golden brown and ready to go (they’re fully cooked, so no worries regarding doneness).
What a difference! The slices always get good color, but tend to dry out. Keeping it whole retained all that delicious juiciness, plus the cheesy pockets of course. Definitely my go-to method from now on – not only tastier, but less effort in dinner prep, win-win.
I served up the sausage with roasted potatoes and steamed broccoli for a simple, tasty dinner. Paired with leftover or microwave rice/potatoes, it the whole thing could come together in about 10 minutes flat. Definitely my new favorite quick meal