Apple-Chicken Sausage with Apricot Pepper Reliosh

Categories: Poultry- Chicken

Ingredients

• 2 1/4 cups chicken broth, divided use
• 1 cup milk
• 1 cup stone-ground grits or polenta
• kosher salt
• 1 large red bell pepper
• 1/2 medium onion
• 12 oz. smoked chicken-and-apple sausages
• 2 Tbsp. apricot preserves
• 2 tsp. apple cider vinegar
• 2 tsp. olive oil

Directions

1. and the milk in a medium saucepan over high heat. Once it begins to boil, stir in the grits or polenta. Reduce heat to medium; cook 12 to 15 minutes, stirring often to avoid scorching, until thickened and creamy. Reduce the heat to low. Season with salt and pepper.

2. While the grits or polenta are cooking, cut the bell pepper in half; stem and seed it, then cut the flesh into thin strips. Cut the onion into thin slices. Cut the sausages lengthwise in half.

3. Whisk together the remaining 4 oz. (1/2 cup) of broth, the preserves and vinegar in a liquic measuring cup.

4. Heat the oil in a large skillet over medium-high heat. Add the sausages, cut side down; cook 3 to 5 minutes, until browned.

5. Add the bell pepper and onion; cook, stirring often, for 3 minutes, then stir in the broth mixture. Reduce the heat to medium; cover and cook for 4 minutes.

6. When ready to serve, divide the grits or polenta evenly among wide, shallow bowls. Place sausage on each portion, then spoon the apricot-onion-pepper mixture on top, including some of the sauce. Serve right away.

Email to a friend | Print this recipe | Back