Did you know that Al Fresco Chicken Sausages have 70% less fat and 35% less sodium than pork sausages? Think beyond the grill with four creative ways to serve thes nutritious dishes your family will love.
- California Breakfast Burrito
- Southwest Chicken Sausage Rice Bowl
- Caramelized Onion & Sweet Apple Pizza with Brie
- Greek Salad with Spinach & Feta Chicken Sausage
Your milkman will deliver many of these ingredients, shopping links below!
| Prep Time | 10 min |
| Cook Time | 15 min |
| Servings |
4 servings
|
Ingredients
- 1 12 oz pkg al fresco Country-Style Breakfast Sausage
- 1/2 red bell pepper
- 1 clove minced garlic
- 1 minced shallot
- 6 eggs
- 1 1/2 tablespoons milk
- 1/4 teaspoon Black Pepper ground
- 1/4 cup shredded cheddar cheese
- 1 avocado sliced
- 4 Maria & Ricardo’s 8” Whole Wheat tortillas
Ingredients
|
|
Instructions
- Dice al fresco sausage and red bell pepper in to small pieces. Cook together with garlic and shallots until heated through and pepper is lightly softened.
- Combine eggs and milk and a bowl and whisk until blended. Add mixture to pan with other items. Add black pepper to taste.
- Cook through until eggs are no longer runny. Add in cheese and cook until melted.
- Place 3 - 4 sliced avocados on each tortilla. Add 1/4 of the sausage and egg mixture on top of the avocado. Roll in both sides and fold up the top and bottom to ensure all items will not fall out.
- Place on a grill or in toaster oven and lightly toast (around 2 - 3 minutes per side). Serve and enjoy!
Share this Recipe
Featured Products:
| Prep Time | 10 min |
| Cook Time | 15 min |
| Servings |
6 servings
|
Ingredients
- 1 12 oz package al fresco Roasted Garlic Chicken Sausage cut into ½ inch slices
- 2 cups brown rice uncooked
- 15 oz can cooked black beans drained and rinsed
- 1 large tomato diced
- 1 medium yellow onion diced
- 1 medium red bell pepper chopped
- 1 medium yellow bell pepper chopped
- 1-2 cups fresh cilantro leaves loosely packed
- 1 Tbsp olive oil
- 2 cloves fresh garlic minced
- 1 tsp Ground cumin
- Juice of one lemon
- salt & pepper to taste
- Hot red pepper flakes optional
Ingredients
|
|
Instructions
- Prepare rice according to package directions. Fold in beans.
- Heat oil in a large skillet over medium heat. Saute onions, garlic and bell peppers for 5 minutes.
- Add sausage, tomato, cumin and salt and pepper, to taste. Cook 3 minutes, stirring occasionally.
- Combine sausage mixture, rice and beans, and lemon juice. Top with cilantro.
Share this Recipe
Featured Products:
| Prep Time | 10 min |
| Cook Time | 40 min |
| Servings |
6 slices
|
Ingredients
- 1 12 oz pkg al fresco Sweet Apple Chicken Sausage sliced thin, on the bias, 12pkg
- 2 lb Yellow Onion sliced thin
- 1 tbsp thyme fresh, chopped
- 1/4 cup white wine
- 1 large apple sliced thin
- 2 tbsp extra-virgin olive oil
- 1 Top This! flatbread pizza crust 12x6”
- 5 oz Brie thinly sliced
Ingredients
|
|
Instructions
- Preheat oven to 375° F.
- In a large skillet coated with olive oil, cover and sweat onions over medium high heat. Stir periodically so that the onions do not stick and burn on the bottom of the pan.
- After 20 minutes, remove cover and add the fresh thyme and white wine. Continue to cook for an additional 10 minutes until the onions are well caramelized. Onions should cook down by about 1/2 in volume.
- Top pizza crust with 1/2 cup of caramelized onions, then with the thinly sliced apples in a circular pattern. Top each apple slice with a slice of the Sweet Apple Chicken Sausage. Finish with slices of brie.
- Bake on a cookie sheet for 10 minutes or until cheese is bubbly hot.
- Allow to rest for 5 minutes before slicing. Slice pizza using a pizza wheel into 6 slices.
Share this Recipe
Featured Products:
| Prep Time | 5 min |
| Cook Time | 10 min |
| Servings |
6 servings
|
Ingredients
- 1 12 oz pkg al fresco Spinach & Feta Chicken Sausage
- 6 cup Romaine lettuce hearts cut or torn into bite size pieces
- 6 Kalamata pitted olives
- 1/4 cup Feta cheese crumbled
- 1/2 Red onion sliced into thin strips
- 2 medium Tomatoes cut into wedges
- 1/2 cup Greek Goddess salad dressing
Ingredients
|
|
Instructions
- Grill the al fresco Spinach & Feta Chicken Sausage over a medium high grill, 5 minutes per side. Slice on the diagonal 1/4" thick.
- Set up the salad in a serving bowl or platter and arrange the grilled sausage slices over the Romaine lettuce. Top with the cucumber, olives, feta cheese, red onions, tomatoes.
- Toss with Greek Goddess Dressing. Serve immediately.
- Optional - Serve pepperoncini as a garnish with the salad.
Share this Recipe
Featured Products:
