Bring On The Chicken Sausage - New Horizons in the Kitchen Blog at - 283667

New Horizons in the Kitchen

Bring on the Chicken Sausage 
Sep. 8, 2012 12:56 pm 
Updated: Sep. 24, 2012 7:31 pm

I adore asian cuisine and have had a number of favorite asian restaurants over the years.  One  tradition we have is to always go to an asian restaurant on New Year’s Eve.  The restaurant we’d been going to for probably 10 years one day suddenly closed the doors (the younger generation in the family didn’t want any part of the business).  We located another good one and, unfortunately, it went under after being in business for 20 years...tears running down my face at this point.

So for the last three years, we’ve tried one after another with little success.  We stopped at yet another for lunch about six weeks ago, and COWABUNGA, we struck gold!  In addition to enjoying this newly-found gem, I’ve been inspired to get into the kitchen and start cooking some of my old favorite asian recipes and have tried a few new, as well.  

Moving on to the task at hand.  Once again, Allrecipes has partnered with al fresco for the month of September for the Allstars’ activities.  The Allstars have been asked to prepare three of the al fresco recipes already published on the Allrecipes site.  Next comes the real challenge:  each of us has been asked to create a custom recipe using al fresco chicken sausage.   Hmmm, well let me think about this for less than a nanosecond.  Absolutely, I thought, I’m taking the asian route on this.

First, I have to tell you that I love sausage, just about any kind.  I grew up in Cincinnati eating sausages and was thrilled one day when I found out about a “real” German market in Sarasota that has all of my favorite sausages I ate as a kid.  This is all homemade stuff, and this market is the major supplier to just about any restaurant serving German sausages on the west coast of Florida.  

OK, I know all of those bratwursts, bockwursts, knockwursts, nurnberger sausages, etc. are not particularly healthy (actually, they’re totally unhealthy).  When I became more conscious about what I was eating, I decided to give chicken sausages a try.  And I found out that I love them and have been eating them for the last 10 years.  And I will say that I think they’re getting better all the time.  

Al fresco is a very good brand, and I’ve enjoyed every flavor I’ve tried.  In fact, I recently tried their sage and thyme breakfast sausage chicken links, and that’s all that I eat now, they’re really that good.  FYI, for anybody on Weight Watchers Plus, each breakfast link calculates to one point.  This is the Allstars second time around with al fresco, so I was not disappointed to find out that it was chicken sausage time again!

Sorry, got sidetracked there, so let me refocus.  I wanted to create a recipe that was a little “outside the box” incorporating an asian twist.  I’d never tried al fresco’s teriyaki ginger chicken meatballs, so I thought let’s give it a try.  First, I considered an asian pasta dish, but then noticed that I had a can of thin crust pizza dough in the fridge nearing its expiration date.  So the decision was made...Asian Meatball Flatbread was born.  It’s also OK if you want to call it pizza, just thought I’d style it up a bit.  It’s definitely crispy thin crust.

I put this recipe together this morning, prepared it for lunch, and was pleased with my first attempt.  So there’s a photo below of what came out of the oven a little earlier today.  If you’re just a little bit curious, here’s the link to the recipe:<

It's different, for sure, but it tasted pretty darn good.  And PLEASE keep your fingers, eyes, toes, whatever, crossed that my newly-found asian restaurant doesn't go out of business.

I am an Allrecipes Allstar Brand Ambassador (a voluntary position), and I'm not compensated for my work with Products received from advertisers are only used for experienced-based reviews on New Horizons in the Kitchen.  The reviews, content and opinions expressed in this blog are purely the sole opinions of lutzflcat.

Asian Meatball Flatbread
Photo Detail
Sep. 8, 2012 2:09 pm
Its gorgeous, love the colors!
Sep. 8, 2012 3:09 pm
Great job Pat! Your photo is gorgeous as always :)
Sep. 8, 2012 6:27 pm
Well, my family says I am cursed as far as eating out. We have ONE place that consistently gives good food and service so I can feel your pain! I hope your place stays in business!
Sep. 9, 2012 5:13 am
will keep all crossed for you.
Sep. 9, 2012 9:35 am
Grumpy's Honeybunch, thanks for the comment about the photo.
Sep. 9, 2012 9:36 am
Thanks for taking the time to read. And, also, thanks for the compliment on the photo. I must say I'm glad to get this custom recipe done!
Sep. 9, 2012 9:40 am
Cat Hill, we really don't go out that much for dinner, more often for lunch. But I must say that occasionally, I just get a taste for asian food, so I'm thrilled that we've once again found a good one. Apparently, this restaurant has been at this location for quite some time, and it was packed the day that we were there. It's off the main drag, so I'm hoping they enough clientele to keep them going. I'll do my part to keep them there.
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About Me
Retired from a high-stress sales career which involved lots of travel. I now have the time to relax, turn off the alarm clock and sleep in, read a book, magazine or the newspaper (every day, not just Sunday) and, most importantly, take in everything that the Florida lifestyle offers, and that's a lot! And, finally, I have the luxury to really pursue a lifetime passion, cooking.
My favorite things to cook
Enjoy all kinds of food and cuisines, and I literally can't think of one food that I would refuse to eat. And that even includes liver (don't like cooking it, but sure like eating it). I love good food, but you won't find me making a recipe that has 40 ingredients. I just don't have the attention span for that.
My favorite family cooking traditions
My husband's grandmother was from Bavaria, and his mother learned to cook many of her old-country recipes which she then passed on to me. Our traditional Christmas dinner is sauerbraten (which marinates for at least five days) with gravy, homemade egg noodles sauteed in butter, potato balls (which float to the top of the boiling water if prepared correctly), sweet and sour red cabbage, and freshly cooked apples (gotta have something healthy). It's an exhausting meal that literally takes all day to prepare, but it's worth the effort. Yeah, I know it's also a carbohydrate nightmare, but what the heck, we only have it once a year.
My cooking triumphs
Mastering the Christmas sauerbraten meal was a victory. Also, making homemade goetta, a breakfast meat from Cincinnati. My version is made with all pork, equal portions of boston butt and loin. Today's goetta in Cincy has beef in it, as does the recipe on this site, but I'm sticking with ALL pork. It is totally unhealthy for you, but it's a treat, and I don't make it often.
My cooking tragedies
There have been a number over the years like the potato balls mentioned above just disintegrating into a puddle of potato shreds. There's no recipe, it's just a matter of "feeling right" when you're mixing. Not long ago, I made a peach pie and got so caught up in trying to make the pie crust work that I forgot to add the dry ingredients (sugar, flour, cinnamon, etc.) to the peaches that were sitting in a bowl on the counter. Cooked it anyway, it was ghastly, and then threw it away. My ongoing tragedy is making pie crust. There must a black cloud hanging over my head when I'm making pie crust because I ALWAYS have problems. But I'm not giving up, one day this tragedy will turn into a triumph and be listed above!
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