Apple-flavored chicken sausage, angel hair pasta, and Caesar salad
Sausage on a roll can get pretty boring after a while, and I never really know what to put on it. Ketchup? Mustard? Nothing seems right. We had two apple-flavored chicken sausage links left from a package of 4 and I was desperate to make something a little different. The following is what I came up with and I must say, it was delicious!
The apple-flavored chicken sausage
This particular recipe works very well with the apple-flavored chicken sausage. If you prefer a different flavor chicken sausage then you may want to replace the apple vinaigrette with a more complementary vinegarette to the flavored sausage you choose.
- Two apple-flavored chicken sausage links, thawed and sliced
- 2 tablespoons of extra virgin olive oil
- 3-4 tablespoons Apple thyme Vinaigrette
- Begin by placing a frying pan on the stove and heat it on medium heat
- Drizzle olive oil and vinaigrette into the pan and whisk together until combined
- Slice sausage links in half lengthwise and then into half-moon shapes
- Add chicken sausage to the frying pan mixture and cook on low-medium, stirring occasionally
The angel hair pasta
Angel hair pasta should be cooked gently, as described below or by following the package instructions.
- Half box of dry angel hair pasta, broken in half
- Pot half full of water, boiling
- Bring a pot of water to a boil
- Break dry angel hair noodles in half if desired
- Add noodles to boiling water and cook until tender, stirring occasionally
- Once tender, strain noodles from water and add to frying pan mixture.
- Stir to combine noodles, sausage, and sauce completely
- Turn heat down low to keep pasta warm while making a salad
- Stir to combine once more before serving
- Serve warm, enjoy!
The Caesar salad
The salad is relatively straightforward but I thought it would go nicely with the pasta and sausage, plus it happens to be my husband and I’s favorite salad.
- 5-6 cups chopped romaine lettuce
- 1 cup shredded or grated Parmesan cheese
- 1 cup croutons
- ½ cup to a cup of Caesar salad dressing
- Find your salad bowl (or a mixing bowl if you do not have a salad bowl)
- Chop romaine lettuce and place into the same or mixing bowl
- Pour Caesar salad dressing over romaine lettuce and toss to combine
- Top with croutons and cheese
- Serve, enjoy!
You can also make your own caesar salad dressing at home with this recipe:
Homemade Caesar Salad Dressing
- 2 small garlic cloves, minced
- 1 teaspoon anchovy paste (found near the canned tuna in the supermarket)
- 2 tablespoons freshly squeezed lemon juice, from one lemon
- 1 teaspoon Dijon mustard (I like the brand, Maille)
- 1 teaspoon Worcestershire sauce
- 1 cup mayonnaise, best quality such as Hellmann’s Real
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard, and Worcestershire sauce.
- Add the mayonnaise, Parmigiano-Reggiano, salt, and pepper and whisk until well combined.
- Taste and adjust to your liking. The dressing will keep well in the fridge for about a week.
- If you do not prefer apple-flavored chicken sausage then you may consider Italian sausage as an alternative. In this case, you may want to replace apple vinaigrette with an Italian flavored vinaigrette or even an Italian herb-infused olive oil mixture.
- If you do not have angel hair pasta or you simply prefer a different type, then feel free to use the type of pasta you have/prefer. Although, to achieve a similar visual and textural effect I would suggest sticking with spaghetti noodles of some kind. For a healthier version, consider trying zoodles (zucchini noodles)!
- Caesar salad may be mine and my husband’s favorite type of salad but it isn’t for everyone. If you have a favorite type of salad, then I say give it a try! You can keep it simple with a garden salad, fresh cherry tomatoes, and shaved carrots with a light ranch dressing or Italian dressing. Or, you can even show off a bit with a spinach and kale salad, hard-boiled eggs, pomegranate seeds, and a lemon-infused olive oil dressing. The versatility of this meal is endless!