Cooked on a cast iron skillet, these chicken sausages will also do well outside on the grill! Once the sausages were cooked thoroughly (about 30 minutes), I kept them warm in a Tequila bath inside the oven. Next up; red peppers and green onions hit the heat. On another burner a pot of boiling water for whole wheat corkscrew pasta. Served, as seen here, with a drizzle of olive oil and artichoke hearts (in the polka-dotted dish) served on the side. Simple and satisfying.
Photo by: Lisa Keating