To me, sausage screams pork. Sure, it isn’t the most nutritious thing for you to put in your mouth, but doesn’t the taste make all of that guilt go away? After a few weeks of being in Italy and experiencing their sausage, I will admit this gluttonous ingredient has made its way into many of my dishes – pasta, pizza, and just about anything I think it could complement.
So, when Cooking Light told me there was a healthier alternative, I pretty must ignored that sentence in the article like it didn’t exist. It isn’t sausage if it isn’t pork, right?
Okay, okay, I am not THAT close-minded, but I had skepticism when I read this pizza recipe with chicken sausage. But, it has apple chicken sausage (sounds interesting!), has sweet onions (yum!) and fennel (so fall!). So, my obsession with seasonal cooking took over my fear of non-pork sausage, and I tried this recipe the other night when the crisp air told me it was officially autumn.
Wow. Now, I will admit, it is not the pork sausage you know, so I would never do a comparison. But, for being something different, it tastes great and is a fantastic change of pace. The flavors meld together to really give that fall sense of warm and spice (especially with the fennel).
By buying a pre-cooked crust and pre-cooked chicken sausage, there really isn’t too much to this one. It was on the table in about 30 minutes. One tip, make sure to really cook those onions so it brings out their sweet flavor (and eliminates most of its bitterness).
Thanks to Cooking Light for broadening my horizons a bit. Pork sausage will not be leaving my cooking repitoire anytime soon, but it is good to know that its cousin, pork sausage, is a relative I need to get to know a bit better! And hey, with a healthier sausage, that means you can have one more slice, right?
CHICKEN SAUSAGE, SWEET ONION AND FENNEL PIZZA
3 ounces chicken apple sausage, chopped (such as Gerhard’s)
2 teaspoons olive oil
1 1/2 cups vertically sliced Oso Sweet or other sweet onion
1 cup thinly sliced fennel bulb (about 1 small bulb)
1/4 teaspoon salt
1 (12-ounce) prebaked pizza crust (such as Mama Mary’s)
3/4 cup (3 ounces) shredded Gouda cheese (I used more like 6 ounces)
1 tablespoon chopped fresh chives
Preheat oven to 450°.
Heat a large nonstick skillet over medium-high heat. Add sausage to pan; sauté 4 minutes or until browned, stirring occasionally. Remove from pan.
Add oil to pan. Add onion, fennel, and salt; cover and cook 10 minutes or until tender and lightly browned, stirring occasionally.
Place pizza crust on a baking sheet. Top evenly with onion mixture; sprinkle with cheese, and top evenly with sausage. Bake at 450° for 12 minutes or until cheese melts. Sprinkle evenly with chives. Cut pizza into 8 wedges.
Tags: alternative, apple, apple chicken sausage, autumn, Chicken, chicken sausage, chives, cooking light, crust, fall, fennel, healthy, italy, onion, Pizza, Pork, quick, recipe, sauceless, sausage, sweet onion