Monday, May 2, 2011

A matter of taste

I think its funny how your tastes change as you age. When I was young I loved mayonnaise, sausage, over-easy eggs, and ham and cheese sandwiches with ungodly amounts of mustard (only the sandwiches had mustard). I liked American cheese slices, hard boiled eggs on my salads, plain tuna, and well-done steak. When I was a little older, I didn't like mayo, sausage, over-easy eggs or very much mustard. Then it changed, and I liked them again. I still don't care for American cheese, hard boiled eggs (unless their deviled), plain tuna or well done steak. A few things, I didn't like as a child and I still don't like today, like cottage cheese. I think its my nemesis. For whatever reason I just can't stand the texture.
Lately, I have been having a renewed affair with sausage. I purchased some Evergood Louisiana style hot links and stashed them in the freezer. They are great fried up and tossed with spaghetti, butter, and parmesan cheese for a quick and easy dinner. I also like them cut up and scrambled with eggs and potatoes for breakfast burritos, or just a skillet-type breakfast.
Another easy dinner, that I had completely forgotten about, is chicken and sausage. You put some mixed chicken parts in a pan with sausage, add some onions, mustard, salt and pepper, and roast for about an hour. You can fix up a side while its in there cooking, and its very flavorful and absolutely delicious. I used Aidells chicken and apple sausage (really flavorful and delicious) and some chicken thighs I had in the freezer. I think this is great with Jasmine rice, or mashed potatoes. Its also nice if you have a big family, or you are having guests, because its so hands-off but you can double it and feed a crowd. The skins get nice and crispy, and so do the sausages. My boys (husband included) couldn't get enough. I will definitely be making this again, soon.

Sage Chicken and Sausages
serves 6
2 small onions
1/2 cup olive oil
2 teaspoons Dijon or deli style mustard
1 Tablespoon dried sage
1 lemon
1 Tablespoon Worcestershire sauce
3 lbs chicken, cut into 8 pieces
6 sausages (as previously mentioned I think these are great)
2 Tablespoons chopped sage leaves

Combine oil, mustard, dried sage, 1/2 teaspoon pepper, 1 teaspoon salt, the lemon juice (save the squeezed out rinds) and the Worcestershire. Peel and cut the onion into eighths, and place that, along with the squeezed out lemon rinds and the chicken, skin side up, in a large baking dish and pour over the marinade. Set at room temperature for 45 mins (or, you can put it all in the pan and leave it for a few hours in the fridge or overnight).
Preheat the oven to 425. Add the sausages and sprinkle on the chopped sage leaves, and salt and pepper the chicken. Cook for 1 hour, 15 minutes, turning the sausages over halfway through to color them evenly.

(If your not a big fan of sausages, you could just leave them out. The dish is still delicious.)

This is also absolutely amazing  grilled. You can take it with you to a cookout or camping, and it is a flavorful alternative to hamburgers or ordinary BBQ chicken. Just combine all the ingredients in a Ziploc bag and store in the refrigerator until about 30 minutes before grill time!


  1. Sounds delicious & easy Laurel! We love those sausages too, can't wait to give this recipe a try!

  2. Full of goodness and packed to the top with flavours. A bottle of nice wine is just the right thing for this dish. Looks very good.


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