Chicken sausages are really great when you only have a few minutes to prepare a tasty wholesome meal. This recipe is great for those on a no carb diet or simply add some nice creamy mashed potato and you have a tasty, filling meal meal for the whole family. This chicken sausage recipe is a Mediterranean style and fresh basil leaves make a huge difference so don’t leave them out. I like to use the thin wors style chicken sausage so if you are using thicker sausage just poach for a little while longer. (for 4 people but easy to adjust for single servings)
What you need
750g chicken sausage
1 large onion halved and sliced
1 teaspoon crushed garlic
3 small eggplants or about 250g thinly sliced, skin left on
8 baby marrows thinly sliced diagonally
Handful of cherry tomatoes halved
Handful of chopped fresh basil leaves
Salt and pepper
Add about 3cm of water to a pan, pop in the sausage, bring to the boil and poach for about 3 minutes to cook through. If you are using the thicker sausage poach for about 5 minutes. Once cooked slice them into 1/2 cm diagonal strips.
While the sausage is poaching, add a little olive oil to a wok or pan on a medium to high heat and stir fry the onions and garlic until you get little browned bits on the edges. Add the sausage and toss it around until the sausage browns slightly on the edges, remove and set aside.
Add a little more oil, the eggplant slices, baby marrows and halved tomatoes and stir fry until the vegetables begin to soften. Don’t wait until they are pap or very soft, the recipe is a fresh wholesome recipe with the veg more heated than cooked with the veg still firm.
Now add the sausage mixture back to the pan, add the chopped basil, season with salt and pepper, toss around and that is that, you are done.
You should also serve it with a fine grating of parmesan cheese. Try the Chicken and potato hotpot for something really special.