Grilled Chicken Sausage in Pita Bread with Tabbouleh Salsa
May 28, 2012 (RELEASE) -- You'll recognize all of tabbouleh's most delicious flavors (cucumbers, onions, garlic, lemon juice and parsley) in the fresh salsa that tops this lunch or dinner main course. Look for spinach and feta chicken sausages at the meat counter.
1/2 seedless cucumber, peeled and chopped
1/2 small red onion, finely chopped
1/4 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, finely chopped
2 teaspoons lemon juice
1 teaspoon extra virgin olive oil
3/4 cup finely chopped parsley
4 spinach and feta chicken sausages
2 to 3 tablespoons olive oil
4 pieces pita bread
Combine cucumbers, onions, salt, pepper, garlic, lemon juice, oil and parsley in a bowl, cover and refrigerate salsa for up to 6 hours.
Prick sausages all over with a fork or toothpick. In a covered skillet, steam sausages with a few tablespoons of water for about 8 to 10 minutes. Drain.
Heat grill to medium high. Brush sausages all over with oil and grill carefully until browned on all sides.
Meanwhile, very lightly grill pita bread just until warm and slightly browned.
Serve grilled sausages in pita bread, topped with salsa.
Nutrition: Per serving: 320 calories (170 from fat), 19g total fat, 4g saturated fat, 16g protein, 20g total carbohydrate (2g dietary fiber, 2g sugar), 90mg cholesterol, 900mg sodium
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service
Ale-Braised Bratwurst with German Potato Salad
Serves 4 to 6
Bratwurst can be made from chicken, pork, turkey, veal or even buffalo, but pork and veal are the traditional choice. Typically spiced with warm flavors such as nutmeg and ginger, this German sausage pairs well with classic German-style potato salad.
2 (12-ounce) bottles of pale ale
4 links bratwurst, about 1 1/4 pounds
1 1/2 pounds small red potatoes, cut into 1/2-inch-thick rounds
4 slices thick-cut bacon, about 1/3 pound
1 tablespoon all-purpose flour
1 tablespoon sugar
1 teaspoon dry mustard powder
1/3 cup water
1/4 cup white wine vinegar
1/4 cup finely chopped chives
In a large saucepan, bring ale to a simmer and add bratwurst. Simmer until cooked through, 25 to 30 minutes. Meanwhile, place sliced potatoes in cold salted water in a large pot and bring to a boil. Cook until fork tender, yet not so soft they fall apart, 8 to 10 minutes. Drain and set aside. In a sauté pan, fry bacon until crisp. Crumble and set aside. Pour off all but 2 tablespoons of bacon fat. Over medium heat, whisk flour into the bacon fat and cook until thickened, 2 to 3 minutes. Stir in sugar and mustard, followed by water and vinegar. Cook, stirring frequently, until thickened, 1 to 2 minutes. Remove from heat, stir in potatoes and bacon and toss gently to coat. To serve, slice bratwurst and divide among plates. Serve with potato salad.
Per serving: 500 calories (140 from fat), 16g total fat, 8g saturated fat, 31g protein, 46g total carbohydrate, 90mg cholesterol, 310mg sodium
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