Chicken Sausage Hash Recipe (just five ingredients!)

It's another five ingredient dinner!  If you have kale leftover from the copycat version of the Cheesecake Factory Fresh Kale Salad, here's a great way to use it up.  This is also a really economical dish that's great for lunch leftovers.  The added plus: this is another five ingredient meal!

I was inspired to make this by the Food and Wine magazine Instagram.  I saw this photo:

How easy and tasty does this look?

I've made this three times now, each time a little differently.  The first time, I bought six chicken sausage links from the deli case at Fresh Market.  They were on sale, so they were about $6.  This was the cheapest rendition.  The next time, my husband was headed to the grocery.  I told him we should make this again, so pick up some chicken sausage.  He came back with breakfast links.  Instead of criticizing (and the possibility he'd just not go to the grocery next time I asked), I just worked with it.  The recipe actually turned out fine, but a little "breakfast-y" tasting.  He remarked it wasn't as good as the time before, but I let it slide.  The last time, I was at Kroger and they didn't have sausages in the case like Fresh Market.  I used packaged sausage, I think it was Al Fresco brand.  If you want to have leftovers for lunch, use six to eight deli sausages, or two packs of packaged sausages.

 

The best option is to use deli chicken sausage.  If you can't find any at your grocer, note the difference between the breakfast sausage and the larger apple sausage links.

You're going to love how easy this is.  For four servings, all you're going to need is three strips of bacon, about eight ounces (half a package) of baby carrots, the sausage, a green apple, and as much kale as you'd like to add (at least two leaves!)

Seriously--all you need is five ingredients.  How simple is this?

To get started, determine if your chicken sausage is pre-cooked or not.  If you get it from the deli case or a meat market, it probably isn't.  If it's pre-packaged from the cold cuts section at the grocery, the package will likely say that it's pre-cooked.  

If it isn't, use a skillet and a sautee pan.  If it is, you'll only need the skillet.

If not pre-cooked:

1) Chop your bacon into lardon-sized pieces (rough chop it into bites) and your carrots into small rounds.  Add the bacon to a hot sautee pan.

2) Place the sausages in the skillet and pop in the oven to bake at 350.

3) Once bacon is approaching crispy, add the carrot rounds.  While you're waiting, chop the apple into small pieces about the same size as your lardons.

4) Once the chicken sausage begins to brown, remove the pan from the oven and cut the sausage into rounds.  Return to the oven and switch to broil to speed the browning.  Once the pieces turn golden, add the carrot-bacon mix from the sautee pan.  

5) Once the carrots begin to brown on the edges (about five minutes), add the apple pieces.  While you wait, tear the kale into bite-sized pieces.

6) When the apple pieces are beginning to brown, and the carrots and sausage have deeply brown roasted edges, add the kale by sprinkling it over the top of the contents of the pan.  Spread out the kale so you don't see any of the contents underneath.  As it browns, it will shrink.  

7) Remove from oven once the edges of the kale are getting deeply brown and crispy.  Spoon into bowls and serve.

If pre-cooked;

1) Set oven to bake at 350.  Add bacon lardons to skillet.  Bake for about 10 minutes, check to see if they are golden.  Once golden, add the carrots.  Bake for about five more minutes.

2) Add the chicken sausage, already chopped into rounds.  Turn oven up to broil.

3) Once chicken sausage pieces are golden on edges, add chopped apple.  Broil for three to four minutes.  Chicken should have deeply brown edges.

4) Add the torn pieces of kale, spreading to cover all the contents beneath.  Remove from oven once the edges of the kale are getting deeply brown and crispy.  Spoon into bowls and serve.

Insider tip: have two plastic containers waiting by the stove.  When you take the skillet out of the oven, spoon equal servings into two bowls and the two tupperware.  This way, you've pre-measured two leftover containers and will resist the urge to go back to the skillet to get more to eat!

Copycat version of Chef Gerald Chin's apple salad

Early this fall, I saw the most beautiful salad on the Food and Wine magazine Instagram. Per the photo, it was an apple salad with endive, radicchio,toasted pecans, white cheddar, and a maple emulsion made by Chef Gerald Chin.  Chin is Executive Chef at Chef Michael Mina's Stripsteak at Mandalay Bay in Las Vegas.

Bliss in my Instagram feed.

I immediately knew that I wanted to try this with the apples in the overflowing bowl of produce on my kitchen counter.  My husband and I had just driven from Indianapolis to where he grew up in Evansville for the town's annual fall festival.  On the way, we stopped at Slater Farms Market, a cute farm stand alongside U.S. 41 outside of Terre Haute, Indiana.  Outside, there were rows of mums and bins of pumpkins for sale.  Inside, there were all kinds of fruits, vegetables, preserves, and cider.  I didn't even know there were so many types of Indiana apples!

Rows of mums and pumpkins greeted us at Slater Farms Market.  Stop by for a visit!  They're located at 15102 U.S. Hwy 41, Terre Haute, Indiana 47802.  Call for hours since they're open seasonally--(812) 696-5122.

Almost ten kinds of Indiana apples for sale at Slater Farms Market.

More Slater Farms Market scenery--mums and huge pumpkins.

Loads of pie pumpkins, just $.79 each at Slater Farms--last time I bought one, I paid about $3.00 at Kroger.

Huge pumpkins at Slater Farms Market.

We ended up buying a butternut squash, cooking pumpkin, a zucchini, big bag of Granny Smith apples, a tutti frutti candy stick (for me), and a root beer candy stick (for my horse) for less than $10.00.  In hindsight, I wonder if something was rung up incorrectly because that much produce would be more like $30.00 at Fresh Market.  The apples were begging to be transformed into the gorgeous apple salad, so I got to work on my imitation.  With more methodical cutting of the produce, I could have better mimicked Chef Chin's dish.  Regardless, mine tasted amazing.

I started by washing all produce, preheating the oven, and whisking together a tablespoon of olive oil, a teaspoon of maple syrup, and a tablespoon of white balsamic vinegar.  I adjusted the proportions to taste slightly, then repeated to double the amount of dressing.  Last, I added a dash of salt and white pepper.  While my version of maple emulsion sat on the counter for the flavors to meld, I started on the salad.  I put a pan of crushed pecans in the oven to toast for about five minutes at 300 degrees.  After trimming away the bottom of the apple and stem, I sliced horizontally in thin slices.  The seeds and core were visible in the center of the slices.  With more patience, I should've tried for thinner slices.  I was hungry though!  Then I cut away the center of each slice to remove the core and seeds.  It looked like a donut of apple when I was done.

Next, I tore the endive and radicchio leaves into small pieces.  To the novice cook, here is an important note--don't substitute red cabbage for raddichio.  When I went to Marsh for ingredients, they didn't have radichio and endive, so I ended up making a stop at Fresh Market.  The difference matters.  Radichio has a clean but bitter-ish flavor and delicate texture.  Red cabbage is thick and waxy.  I added these to a bowl and chopped a few chives into the mix.  Then I grated some white cheddar--just a little bit--about one ounce.  Last, I added the pecans and two spoonfuls of the dressing and combined the ingredients to make sure the dressing was incorporated.  I diced up the little remnants of apple and a slice that went awry so they wouldn't go to waste and added them to the mix.

To assemble the salad, I drizzled a spoonful of the maple emulsion on the plate.  You can't see it because our plates are red, but it was a very pale yellow.  Then I added some salad mix, topped with an apple slice, and built the salad using a smaller slice of apple each time.  Last, I added an extra sprinkling of chives over the top of the salad.  The presentation was pretty, architectural, but invitingly fresh.  Be sure to include a knife in your place setting so this is easier to deconstruct.

My husband was impressed.  We both enjoyed the light sweetness, punctuated with the flavor of chive or the white cheddar.  We enjoyed this so much that I made it again a few nights later, but with some butternut squash soup.  This is definitely a first course or snack, not an entree salad.

The finished product--my layered apple salad with maple emulsion.  Chef Chin's was definitely prettier.  How it could taste better is beyond my comprehension though since this was amazing, even with my non-chef touch.

Beautifully bright and fresh.  This would be beautiful on a white plate so you can appreciate the pale color of the maple emulsion.

The next time I made this, I served it with a big bowl of butternut squash soup.  It isn't enough for a meal.

Also of note, I tagged Chef Gerald Chin and Chef Michael Mina in my photograph of the imitation version of the salad.  I was a little worried they wouldn't take me trying to copy them at home so kindly, but it was quite the opposite.  They both responded with follows and kind words, which made me a little starstruck.  Yes, you can be chef starstruck!  It also made me happy that they took my imitation as flattery.  I bet they're really nice guys in person.  One of my new travel goals is to get back to Vegas so I can go eat at Stripsteak now.  

Insider tip: use your sharpest knife and cut the apple slowly, or you'll end up with slices that are too thick to be aesthetically appealing.  If you're having vegan guests, omit the white cheddar.