Recipe: Chicken Apple Sausage


1 chicken apple sausage (about 1/3 lb)
3 Tbsp. fine bread crumbs
1 egg white
1 Tbsp. olive oil
1-1/2 cups frozen cubed sweet potato
1 onion, roughly chopped
1 bunch fresh spinach, well washed and tough stems removed
1 clove garlic
1 sprig rosemary
2 1"x1" pieces lemon peel, yellow part only
1 cup chicken broth
1/2 tsp. salt
1 tsp. cornstarch


Remove sausage from casing and mix with breadcrumbs and egg. Form into small balls, bigger than a pea and smaller than a marble, about 30. Heat the olive oil in a large skillet and cook the sausage balls until nicely browned, about 3 minutes. Remove from skillet and reserve. Add onions to hot skillet and cook, stirring occasionally, 2 minutes. Add frozen potatoes and cook without stirring 2 minutes; stir and cook until potatoes are soft, another 2-3 minutes. Remove from skillet. Have chicken broth measured and ready. Put garlic clove through a press directly into skillet. Stir, then add chicken broth. Use spatula to scrape up any bits stuck in pan. Add rosemary, lemon peel and spinach to chicken broth. Cover and cook over medium heat, stirring once, until spinach is tender, about 4 minutes. Remove cover and increase heat to high. Let chicken broth cook down 2 minutes. Stir 1 tsp. cornstarch into a small amount of cool chicken broth or water. Reduce heat to low and add cornstarch mixture, stirring constantly. When sauce begins to thicken, return chicken and vegetables to pan. Mix thoroughly and let stand until heated through, about 2 minutes.