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Kamut With Andouille Chicken and Turkey Sausage, Sun-Dried Tomatoes, and Kale

Kamut With Andouille Chicken and Turkey Sausage, Sun-Dried Tomatoes, and Kale

Heat the olive oil in a large, deep skillet over medium-high heat. Add the sausage and cook, stirring frequently, until the sausage is browned lightly, about 3 minutes. Next, add the cooked kamut, water, tomatoes, and crushed red chile pepper flakes, and stir.

Place 1 cup of kale on top, cover, increase the heat to high, and cook until it wilts, for 2 minutes. Add the remaining kale, cover, and continue cooking until the kale is tender, about 7 more minutes. Add the balsamic vinegar and stir. Serve, and enjoy!

Kamut With Andouille Chicken and Turkey Sausage, Sun-Dried Tomatoes, and Kale - Recipes

Chicken & Sausage Jambalaya
Adapted from Bon Appetit, March 2011 serves at least 10

time commitment: 2 hours, half of which is active

12 oz applewood-smoked bacon, diced
1 1/2 lbs linguiça (or other smoked, cooked sausage), halved lengthwise, cut crosswise into 1/2-inch-thick semi-circles
1 lb andouille sausages, quartered lengthwise, cut crosswise into 1/2-inch cubes
1/2 lb smoked ham, cut into 1/2-inch cubes
1 1/2 lbs onions, chopped (4 to 5 cups)
2 large celery stalks, chopped
1 red bell pepper, coarsely chopped
1 green bell pepper, coarsely chopped
1 lb skinless boneless chicken thighs, cut into 1- to 1 1/2-inch pieces
2 T paprika
1 T chopped fresh thyme
1 1/2 T chili powder
1/2 t cayenne pepper
1 28-oz can fire-roasted diced tomaties
1 small can diced green chiles
2 1/2 c beef broth
3 c (19 to 20 ounces) Basmati rice, uncooked
8 green onions, chopped (about 2 cups)
salt and pepper
Chopped fresh Italian parsley

Position rack in bottom third of oven and preheat to 350 F. Cook bacon in very large pot over medium-high heat until brown but not yet crisp, stirring often, 8 to 10 minutes. Add smoked sausage, andouille, and ham. Sauté until meats start to brown in spots, about 10 minutes. Add onions, celery, and bell peppers. Cook until vegetables begin to soften, stirring occasionally, 10 to 12 minutes. Mix in chicken. Cook until outside of chicken turns white, stirring often, 5 to 6 minutes. Mix in paprika, thyme, chili powder, and 1/4 teaspoon cayenne. Cook 1 minute. Add diced tomatoes, chiles, and broth stir to blend well. Add more cayenne, if desired. Mix in rice.

Bring jambalaya to boil. Cover pot. Place in oven and bake until rice is tender and liquids are absorbed, 45 minutes. Uncover pot. Mix chopped green onions into jambalaya and season with salt and pepper to taste sprinkle jambalaya with chopped parsley and serve.

What You Will Need to Make Chicken Sausage

Before we get started with the actual tutorial there are some things you will need if you want to make sausage.

The first and most important tool is the grinder, there are several different ways to go on this, I have a kitchen aid mixer and bought the grinder attachment for it. This worked very well, and I had no issues with it. The grinder attachment costs less than $50 and attaches to the front of your kitchen aid. For me it was the most affordable way to do this, without grinding it by hand something I was not up for.

If you do not have a kitchen aid mixer then you may want to consider getting a grinder, you can get hand grinders for a reasonable price, or if you think you will be doing a lot of grinding and can afford to, there are a lot of nice electric grinders on the market that come highly recommended by sausage experts. If you opt for a hand grinder they work great and are more affordable, but do required a lot of muscle so make sure you have family on hand to help.

Sausage Stuffer

We made both sausage patties and links so we also needed to buy a sausage stuffer for the links. If you buy the kitchen Aid grinder you can buy the optional stuffer attachment for just a bit more money. While a lot of people complain that it does not work very well, I used it with little problem, and as you will see further down the page it worked just fine.

There are commercial grade sausage stuffers available on Amazon, if you plan to make a lot of sausage they may be a good investment, I will never make enough to make it worth it, at least not in the immediate future.

A scale is not an essential item but I found it very useful to ensure my measurements were accurate.

Other tools you will need are a decent knife for boning the chicken, you can use boneless thighs if you are not growing your own chickens but we used our own chickens so a sharp knife was essential, boning raw chicken is impossible without one.

You will also need casings for your sausage, there are a few types, we used hog casings which are perfect for kielbasa style sausage. If you want breakfast links you will want to buy lamb casings. You can also get other types of casings including ones that are not made from intestines, but it is generally agreed that these two casing are the best.

NOTE: I read in several places that you should buy casings fresh and not freeze them, I found this to be the case, I bought frozen casings locally because they were convenient and cheap and they were torn before I could even use them and tore more very easily. Next time I will buy fresh casings on the Internet to do my sausage. This was the one of the only big mistakes I made with this sausage making session. Fresh casings keep well, and can be shipped they are worth the extra effort to make sure you do not have problems with the casing tearing when stuffing or during cooking.

Finally be sure to have some sort of kitchen twine on hand you will need this to tie the ends of the sausage casing once they are stuffed.

Recipe Summary

  • 1 (12 ounce) package bow tie pasta
  • 2 tablespoons olive oil
  • 1 pound sweet Italian sausage, casings removed and crumbled
  • ½ teaspoon red pepper flakes
  • ½ cup diced onion
  • 3 cloves garlic, minced
  • 1 (28 ounce) can Italian-style plum tomatoes, drained and coarsely chopped
  • 1 ½ cups heavy cream
  • ½ teaspoon salt
  • 3 tablespoons minced fresh parsley

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente drain.

Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.

Pasta with Sun-Dried Tomato Cream Sauce

Yield: 4 servings

prep time: 10 minutes

cook time: 20 minutes

total time: 30 minutes

A super easy pasta dish with the most amazing, creamiest sun-dried tomato sauce ever, made in less than 30 min!


  • 8 ounces penne
  • 1 tablespoon olive oil
  • 2 smoked andouille sausage links, thinly sliced
  • 2 tablespoons chopped fresh parsley leaves

For the cream sauce

  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/3 cup julienned sun dried tomatoes in olive oil, drained
  • 1/4 cup freshly grated Parmesan
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes, or more, to taste
  • Kosher salt and freshly ground black pepper, to taste


  1. In a large pot of boiling salted water, cook pasta according to package instructions drain well.
  2. Heat olive oil in a large skillet over medium high heat. Add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes set aside.
  3. To make the cream sauce, melt butter in a large skillet over medium heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and cook, whisking constantly, until incorporated, about 1-2 minutes.
  4. Stir in heavy cream, sun dried tomatoes, Parmesan, oregano, basil and red pepper flakes until slightly thickened, about 1 minute. Season with salt and pepper, to taste.
  5. Stir in pasta and sausage until well combined, about 1-2 minutes.
  6. Serve immediately, garnished with parsley, if desired.

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Taste-Off: The best chicken sausages — and the ickiest

Sliced, diced or split down the middle, chicken sausage is a perfect flavor-builder for a pot of soup or beans, or even a skillet of scrambled eggs. Too complicated? Just grill it whole, stuff it in a bun and call it a meal.

Chicken sausages are available in so many creative flavors, it’s difficult to pick just one — Bay Area-based Aidells alone has 18 varieties. At the risk of leaving some great sausages out of the lineup, we capped this tasting at 26 different kinds — including sausages made with apple, mango, sun-dried tomato, herbs, kale, cheese and cracked pepper — and omitted specialized categories, such as Italian sausage or andouille.

The main issue, we found, was flavor balance. Some varieties were bland. Others were far too sweet, too salty or too smoky or made with ingredients that simply don’t belong together. Tough casings that were difficult to chew were also an issue.

Here’s the scoop on the best bites — and the worst.

Aidells Spicy Mango with Jalapeño

A pleasant hit of heat coupled with sweet bits of mango make for a sausage with a big, versatile personality. Just as impressive, especially for those who love cheese, is the Garlic & Gruyere. The Aidells Chicken Apple is not recommended. An 85-gram link has 12 g fat, 640 mg sodium, 190 calories. $5.49 for 12 ounces at Raley’s. 4 stars

Applegate Organics Roasted Red Pepper Chicken & Turkey

Big chunks of red pepper and lots of garlic yield a balanced pop of sweet and savory flavors. The other stellar flavor in the line is the Spinach Feta a juicy, rich bite with just a touch of fennel and garlic. An 85-gram link has 6 g fat, 790 g sodium, 120 calories. $8.99 for 12 ounces at Whole Foods. 4 stars

Brat Hans Sun-dried Tomato & Basil

This bold sausage has intense roasted garlic and generous quantities of sun-dried tomatoes and herbs, making it a great flavor-booster for soups. An 85-gram link has 9 g fat, 440 mg sodium, 150 calories. $6.49 for 12 ounces at Whole Foods. 3½ stars

A fun and interesting blend of flavors — garlic, cheese and fennel — make this a great all-around sausage. Saag’s other chicken sausage varieties are a bit garlic-forward, making them better suited to soups, stews and paellas. An 84-gram link has 12 g fat, 660 mg sodium, 170 calories. $5.99 for 12 ounces at Sprouts Market. 3 stars

Many apple sausages are just too sweet, but this one hits a nice balance between sweet and savory. Since it’s made with dried apple, flavors are concentrated. A 78-gram link has 7 g fat, 510 mg sodium, 140 calories. $6.49 for 11 ounces at Whole Foods. 3 stars

Trader Joe’s Spinach, Fontina & Roasted Garlic

Minimalists will love this fresh, herby sausage that tastes exactly like chicken and spinach. The flavors are clean, if slightly bland. Garlic Herb and Sun-dried Tomato are also fine picks for those who prefer understated flavors. An 85-gram link has 8 g fat, 470 mg sodium, 140 calories. $3.99 for 12 ounces. 2½ stars

Al Fresco Sun-dried Tomato

Big tomato flavor plus lots of garlic make this a little over-the-top for hot dog treatment, but it’s a fine candidate to elevate a pot of soup or beans. The Spinach Feta also gets a tentative thumbs-up. An 85-gram link has 7 g fat, 460 mg sodium, 140 calories. $3.99 for 12 ounces at Safeway. 2½ stars

O Organics Kale & Balsamic

This Safeway brand has clean flavor and the lack of a casing makes it very tender. If cut back on the garlic, it would score higher. A link has 2 g fat, 340 mg sodium, 70 calories. $5.99 for 11 ounces at Safeway. 2 stars

Fork in the Road Heirloom Red Pepper

The intense heat in this sausage is impressive, but it lacks depth of flavor and delivers nearly double the salt content of most chicken sausages. Much less pleasing is the decidedly sweet-sweet Apple Chicken variety. An 85-gram link has 8 g fat, 720 mg sodium, 140 calories. $7.99 for 12 ounces at Whole Foods. 1½ stars

Purely Made Spinach & Garlic

If it tastes like fennel, it should be called fennel sausage. This fennel sausage is herby and pleasant, but if you are fennel-averse, you are going to be unpleasantly surprised. A 68-gram link has 2.5 g fat, 480 mg sodium, 80 calories. $4.99 for 12 ounces at Raley’s. 1 star more if it had a new name.

The sweetness level makes this lackluster, turkey ham-flavored sausage a poor pick. It’s not bad. It’s not good, either. A 91-gram link has 9 grams fat, 700 mg sodium, 180 calories. $5.99 for 12.8 ounces at Sprouts Market. 1 star

Dibrova Roasted Garlic Chicken

If you could peel the tough, inedible casing off this sausage, this smoky link would be better than mediocre. As is, it’s a tough, garlicky mistake. A 90-gram link has 8 g fat, 410 mg sodium, 150 calories. $4.99 for 16 ounces on sale at Lucky. ½ star, for flavor and promise

True Story Organic Apple & Wildflower Honey

These very pale sausages taste like honey and apples, but the bland flavor profile is so sweet you might as well serve them with dessert. A 71-gram link has 6 g fat, 540 mg sodium, 130 calories. $6.99 for 10 ounces at Sprouts Market. No stars

Al Fresco Buffalo Style Chicken Sausage

When four out of five tasters spit it out, it’s clear that this sausage appeals to a narrow audience. Passionate fans of the spicy vinegar hit of Buffalo wings: Have at it. The rest should steer clear. An 85-gram link has 8 g fat, 580 mg sodium, 140 calories. $3.99 for 12 ounces at Safeway. No stars, not a fan

Because I eat dairy-free due to intolerance and low-FODMAP, I make my pesto sauces homemade without parmesan or garlic. For this rendition, I use basil, arugula, avocado oil, liquid aminos, and roasted pumpkin seeds. The beauty of homemade pesto is you can adapt the recipe however you&rsquod like (see recipe adaptations section below).

My favorite gluten-free pasta is Tinkyada, (NOT SPONSORED!) which is made with brown rice. I find it has an amazing texture and doesn&rsquot fall apart easily the way some gluten-free pastas do. I typically avoid pasta made with chickpeas, corn, and/or quinoa, as I find I digest the brown rice pastas better.

For this particular recipe, I use Tinkyada Brown Rice Spiral Noodles but again, you can use any pasta noodles you like.

Let&rsquos whip up this carb load!

Applegate Farms Whole30 Sausage Varieties

Dinner Sausages

Organic Chicken and Apple Sausage

Ingredients: Organic Chicken, Organic Dried Apples, Sodium Lactate (From Beets). Contains Less Than 2% Of The Following: Sea Salt, Organic Apple Juice Concentrate, Organic Spices, Organic Garlic, Black Pepper

Organic Fire Roasted Red Pepper Sausage

Ingredients: Organic Chicken and Organic Turkey, Organic Red Peppers, Sodium Lactate (From Beets), Organic Jalapeno Peppers. Contains Less Than 2% Of The Following: Sea Salt, Organic Spices, Organic Paprika, Organic Garlic, Black Pepper, Cumin

Organic Sweet Italian Sausage

Ingredients: Organic Chicken and Organic Turkey, Sodium Lactate (From Beets). Contains Less Than 2% Of The Following: Sea Salt, Organic Spices, Organic Fennel, Organic Garlic, Black Pepper, Fennel

** their Organic and Naturals Chicken and Maple Breakfast Sausage and Patties, Organic and Naturals Chicken and Apple Breakfast Sausage and Patties, Naturals Chicken and Sage Breakfast Sausage, Naturals Classic Pork Breakfast Sausage, Naturals Peppered Turkey Breakfast Sausage and Patties, Naturals Chicken and Cheddar Sausage, Naturals Jalaepeño and Cheddar Sausages, Naturals Peach Jerk Sausage, Organics Andouille Sausage, Organics Spinach and Feta Sausage varieties are NOT approved.

Where to find Applegate Farms sausage: use the store locator!

I find Applegate farms at my local Kroger, Publix, Sprouts, Earth Fare, Whole Foods, and Target!

Creamy Bow Tie Pasta with Kale and Sausage

I almost just want you to skip down to the recipe. But don’t!

It’s just THAT GOOD. Aaron came up with this recipe, and my head straight up popped off and rolled down the street at the first bite.

It’s got a kick. It’s got some cream. It’s got tang. It’s got music. It’s got rhythm. It’s got its man.

Who could ask for anything more?

(btw, my babies are teething.)

I also feel like it’s a perfect summer pasta because it has lemon in it. Let’s just ignore the fact that it makes zero sense.

Oh I’ve got it! It’s the perfect summer pasta because of the cream. And the kale and sun-drieds, but mostly the cream. And basil. And sausage.

(could I just move to Canada for a month or so?)

But the hidden secret is all the spice! A mix of crushed red pepper, cayenne and smoked paprika. Freaking yeah.

(like, I want to rip my ears off.)

But wait! The best part is the fresh herbs. A nice blend of chopped rosemary, sage and a finishing touch of liquorice-y basil. Which I find so weird. I DETEST liquorice, but could inhale a wheelbarrow of basil 15 hours a day. What the what, man. These are the things I lie in bed at night thinking about.

(if I just draw teeth in their mouths will they stop crying?)

So there you have it. Your new favorite summer pasta ever. Because of the fresh garden goods. And tart tomatoes. And crumbled sausage. And spices. And cream.

(send help. and earplugs. and booze.)

Creamy Bow Tie Pasta with Kale and Italian Sausage:

What it took for 4:

* 2-3 Italian sausages, casings removed and crumbled
* 3 cloves garlic, minced
* 10-13 sun-dried tomatoes (in oil), thinly sliced
* 1/4 cup beer (or stock), for deglazing
* 1 sprig rosemary (or 1 tsp chopped fresh)
* 1 sage leaf, chopped
* 1 pinch crushed red pepper
* 1 pinch cayenne
* 1 pinch smoked paprika
* 6 cups shredded kale (or spinach, or any green you love)
* 1 cup heavy cream
* 1 pound bow tie pasta
* 1/4 cup freshly grated parmesan cheese
* 2 Tbs. fresh lemon juice
* fresh basil and parmesan for garnish

In a large sauté pan, bring a Tbs. of the sun-dried tomato oil to a medium-high heat. Add the crumbled sausages and brown all over. Add the garlic and sun-dried tomatoes sauté another minute. If needed, add the beer or stock to deglaze the pan. Use a wooden spoon to scrape up browned bits.

Add the fresh herbs and spices to the pan. Let simmer a minute. Then add the kale. Toss the kale in the mix to wilt slightly and pop in color. Then add the cream and let simmer for about 5 minutes.

In the meantime, cook the pasta in boiling water until al dente. Using a spider, transfer the pasta to the sauté pan, allowing pasta water to drip in. Any extra pasta water helps with that sauce, baby.

Finally, off the heat, toss in the parmesan and lemon juice toss everything together. Taste it. Maybe a pinch of salt? Do it.

Before you go.

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Watch the video: the best Kamut with chicken