Larkin’s Spicy Chicken Sausage
By: Isernio's Sausage
Published: Friday, January 15, 2010 - 4:56pm

Ingredients




Larkin’s Spicy Chicken Sausage

1/4 cup olive oil
1 cup milk
1/2 can PBR
1/2 teaspoon fennel pollen-or ground fennel seed
1/2 teaspoon espelette – or smoked paprika
1 medium onion – small dice
1 1/2 pounds broccoli florets
5 Isernio’s Hot Italian Chicken Sausage links
2 1/2 fresh mussels

Preparation

1 Heat ¼ c olive oil in large sauté pan to medium hot, add onions a few pinches of salt and several grinds of black pepper, and let the onions cook until they start to brown slightly. In a small heat up1 c milk and ½ t fennel pollen, season with salt set aside to steep. Remove sausage from casing and break down into bite sized pieces, and season with ½ t espelette, once sausage browns add the broccoli and cook for 3 minutes. Add mussels ½ c milk with fennel pollen, and ½ can PBR. Let mussels steam, no need moving them around in the pan, cook until open about 10- 15 minutes, and serve in a bowl with several slices bread.

About


This12 Days of Sausage recipe comes from Chef de Cuisine of Tilth, Larking Young. It’s simple to make, smells great simmering on the stove and is perfect when you’re in the mood to whip up a hearty meal without a lot of fuss.