For the past three weeks, I've been absolutely thrilled. I made it in as an Allrecipes Allstar this season. I was so sad that I'd missed the
first two rounds but the chance to join in now has more than made up for that. This has definitely helped me get back into the swing of things on AR (how I've missed this place) and meet looks of cooks/chefs that I'd known of and admired but was never able
to work alongside with.
We were asked to come up with a recipe that included Al Fresco chicken sausage. I was extremely excited about this until I realized the nearest
store selling Al Fresco chicken sausage was almost 50 miles away. I searched all around town (and the next town over) just to make sure but alas - no luck. So with that being said, I will state that the recipe I came up with is using another brand's Chipotle
Monterey Jack Cheese chicken sausage in place of the Al Fresco Chipotle Chorizo chicken sausage I wanted to use. Whenever I can get my hands on the A.F. brand, I will definitely try this again just to see if we enjoy it more/less at that time.
So, sausage. I don't know about everyone else but when I think of sausage, breakfast comes to mind. Living here in the South, I've ate sausage
for as long as I can remember. Spicy sausage, sweet sausage, salty sausage and everything in between. One thing I had not tried up until this month, however, was chicken sausage. Don't ask me how it escaped my grasp - I've yet to figure that one out. This
was a great opportunity to have my family and I test out a new type of meat product as well as a recipe variation so I jumped on it.
One thing I loved as a child was a common breakfast staple around here - sausage gravy and biscuits. Mom wouldn't fix it so I'd always have
to go to my neighbor's house to get some. It was "the" comfort food for me. No matter what mood I was in, eating a plate of gravy biscuits and some scrambled eggs always made me feel better. As an adult, I've prepared sausage gravy many times for my husband
and boys (and not just for breakfast!) In the sake of keeping it as close as possible as to how I remembered it, I've always used sage pork sausage. Every. Single. Time. So I decided to take a risk tonight and make sausage gravy and biscuits with the *drumroll*
chicken sausage! And not just any kind of chicken sausage. SPICY chicken sausage. I went in wary but ready with my guinea pigs hungry and waiting (I mean...my family.) Disclaimer: No guinea pigs were fed/harmed in the making of this blog :)
To prepare my dish, I used a biscuit recipe I found on here a few years back. It has never once failed me so I stuck with it this go round
Easy Biscuit Mixture - http://allrecipes.com/Recipe/Easy-Biscuit-Mixture/<<
While those were cooking, I started on my gravy. The basics, sausage, milk, flour, butter, salt and pepper + my add-in favorites, red pepper
flakes, cheddar cheese and garlic salt. For the full recipe I came up with, please check out my personal recipe here:
Kickin' Chicken Sausage Gravy - http://allrecipes.com/personalrecipe/63347830/spicy-chicken-sausage-gravy/<<
Once it was at the consistency we liked, I poured it over the biscuits and we dug in. I have to say, we thoroughly enjoyed it. I was skeptical
but the seasonings went well with the chipotle. The red pepper flakes definitely kicked it up a notch - we may leave those out next time if the kids are home (my oldest liked it but I think it was a bit much for our 2 y/o.) Definitely different from what we're
used to but we all voted to keep it in our dinner rotation.