We Need Your Chicken Sausage Recipes!

If you are a ShopRite shopper and a reader of this site, I can pretty much bet that you have at least 1 package of the Al Fresco Chicken sausage. I know I have a ton in my freezer. My standard, go to recipe, is the Pierogies & Sausage but I know a lot of you have some great ideas on how you have cooked or are planning to cook them. So, I thought it would be great if we had a post just for your favorite Al Fresco Chicken Sausage recipe. I know I would love some new ways to cook my $0.49 sausages especially since I’m putting together my menu plan for the week.

Just leave your recipe in the comments below. Yum, can’t wait to see what I can cook up.

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  • Lisa

    I had the roasted pepper and asiago sausage, grilled with mashed potatoes and chicken gravy with onions, sort of my verison of bangers and mash. Delicious!

  • Jeanine

    This recipe from Rachel Ray is delicious! http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipes/no-recipe-zone-recipes/Grilled-Corn-and-Sausage-Flatbread

    We leave out the jalapeno and usually make it with traditional sweet sausage, but I’m going to try it this week with one of the Al Fresco sausages. You can also take or leave the corn -we’ve done both. Don’t skip grilling the dough. It really makes the meal.

  • We just had some last night. We had Wacky Mac Pasta on which we sauted the Garlic Al Fresco Sauage with onions, garlic and a veggie stir fry. My wife made a white sauce with the free sourcream, flour and butter. The only thing we paid for was a bag of frozen veggies and $0.49 for the sausage – Thanks Cindy!

  • Rosanne

    I took the casings off and made stuffed mushrooms with the roasted pepper and asiago cheese ones. Saute along with diced mushroom stems in olive oil. I added some bread crumbs, shredded mozzerella. Put into mushroom caps. 450 for 15 minutes. They were a huge hit. Took to a Memorial day bbq and they disappeared before the shrimp cocktail!

  • Samantha

    I like to keep it simple, I just slit them in half lengthwise and fry them up in a pan until the edges were crispy, then laid them on top of a dish with some of the Dirty Rice sides that I scored a while back. Then I hide in the kitchen for an hour or so and bang pots and pans together so it sounds like I’m doing alot of work. Then I come out and everyone oohs and aahs. It’s one of my favorite recipes!! 😉

  • Veena

    Hilarious Samantha!

    Ranch Sausage Stars – I usually do this with regular sausage, but I’m sure it would taste great with the chicken sausage. Take off casings & brown sausage into crumbles. Fold in 1 can of refried beans, about 1/2 package each of extra sharp cheddar & monterey jack cheese (or use handfuls of the shredded mexican blend) until it is a big gooey mess. Lay Tostito’s scoops out on a baking tin, squirt ranch dressing into each & top with a spoonful of your concoction. Optional: top with jalapenos. Then bake for a few minutes, until cheese is bubbly. A big hit at parties! Not bad for a vegetarian.

    Note – my amounts are guesstimates. I never measure anything. Don’t tell my husband. He keeps buying me measuring spoons and sets, I couldn’t be bothered.

    • Jannel O.

      That sounds delicious Veena! I am going to try that!

  • Kate

    I love the suggestions everyone has made so far — they all sound delicious! Could I trouble someone for a little advice? I bought several packages last week but we’ve never had them before. I was planning on throwing them on the grill tonight — but do they need to be “pre-cooked” before they’re grilled to make sure that they cook all the way through? I don’t want to grill them to cinders but I don’t want to risk raw chicken either. Any advice would be most appreciated!

    • @Kate, I’m pretty sure on the package it says “fully cooked”

    • Jean

      @Kate,
      The package says cook until internal temp is 165.
      I threw them on the grill last week on low for about 15 minutes, turning them over once. Then I checked with a thermometer and they were just right, not charred either. Hope this helps.

  • KRISTINE

    Cindy, I tried your pierogie and apple sausage recipe last week and the family loved it! I’ll have to try some of these as well!

  • Colleen

    I bought all of them but only made the Sweet Italian sausage so far. I made a twist of what was on the package…I used few tblspoons olive oil and 1 teaspoon minced garlic in pan. Add 1 chopped red bell pepper, half chopped onion and 1 chopped green bell peppper. Added sliced sausage – 1 package. Added 1 package of simply potatoes diced. Cooked for about 10 minutes on low or until thouroughly heated through.

  • Jeanine

    Cindy – here is the recipe I promised last night: http://www.ciaoitalia.com/Recipes.aspx?id=824

    I used the roasted garlic sausage (grilled first, then cut up). I also added a bag of frozen peas. Mmmm….

  • I did a simple skillet meal tonight. I stir fried sliced Pepper Asiago sausage w/ onions and peppers. I deglazed the pan w/ some chicken stock and threw in some cooked brown rice and everything else and let it simmer together for a few minutes before serving. It was a big hit! 🙂

  • mandi

    I like to make healthy lasagna with skim ricotta/fresh basil/parm cheese/chicken sausage the sweet italian one. I cook the sausage first then I cut it into 4’s and layer it with the ricotta/basil/garlic/salt/pepper. It is delicious and has lots of protein to boot.

  • Jannel O.

    I made this last night using the Roast Pepper and Asiago flavor:

    Boil bowtie pasta (I used half box). While that is cooking, I sauteed 2 packages of the sausage (cut up) in olive oil until mostly cooked. Then I threw in some sliced up peppers and onions and enough olive oil to coat all the pasta with some seasoning. I cooked the mixture until the peppers and onions were done. Mix the pasta and the sausage, pepper and onion mixture together. Serve. It was delicious and so easy!!

  • KRISTINE

    I am trying a new recipe tonight using the Roasted Garlic Chicken Sausage…those of you that get Family Circle Magazine, check out page 180, the recipe looks yummy! **The July Family Circle**

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  • I like to take the sausage and sauté it (cut up) with some green/red pepper strips and onion. After it sits a bit and kinda let it steam with the liquid of the peppers. Then add a can of crushed tomatoes. let simmer for about 15 mins. Serve over spaghetti noodles!
    GREAT dish and quick and easy and healthy!!