Chicken Sausage x18 – Great Value
Chicken Sausage x18 – Order Online or Call 07932 686498 to place an Order
What is best served with Chicken Sausages
The best side dishes to serve with Chicken Sausage are french fries, blooming onion, butternut squash, hummus, crispy green beans, avocado salad, cheese dip, roasted brussels sprouts, sweet potato fries, grilled asparagus, pasta salad, baked beans, coleslaw, garlic bread, and corn on the cob.
Is Chicken Sausage Healthy
From a nutritional standpoint, chicken sausage is definitely healthier than pork sausage.
Red meat like pork can increase one’s likelihood of developing cardiovascular conditions or colon cancer, so the white meat that comprises chicken sausage is a less dangerous option.
Smith Taylor is proud to present our Chicken Sausage, available in packs of 18.
Crafted with the utmost care by our skilled butchers, this sausage is made from premium quality chicken, ensuring a delicious and satisfying flavour. Chicken Sausage x18
Our chicken sausage is the perfect choice for those seeking a healthier alternative, as it is lower in fat compared to traditional pork sausages.
With its savory taste and tender texture, Smith Taylor Chicken Sausage is a versatile option that can be enjoyed in a variety of dishes. Chicken Sausage x18
Elevate your meals with the finest quality chicken sausage from Smith Taylor.
These are a great treat and ideal when used as a reward for training as they are about 5cm in length and can be fed any time of the day.
They are high in protein. Chicken Sausage x18
Chicken Sausage Rolls Recipe
Your kids will love these mini chicken sausage rolls – they’re the perfect twist on an old favourite.
Try packing them in lunchboxes, picnics or serve them as party finger food.
Ingredients
- 2 large skinless chicken breasts
- 1/2 spring onion, thinly sliced
- handful parsley, chopped
- 375g pack ready-rolled light puff pastry
- plain flour, for dusting
- 1 egg, beaten
Method
- Preheat the oven, gas 6, 200°C, fan 180°C.
- Put the chicken in a food processor and pulse until finely minced.
- Tip into a bowl and stir through the spring onion and parsley. Season well.
- Unwrap the pastry sheet onto a lightly-floured work surface.
- Cut in half lengthways to create 2 strips.
- Halve the chicken mixture and shape each into a long sausage, put each “sausage” in the centre of each pastry strip.
- Brush one long edge of the pastry with egg.
- Tightly roll up the pastry, enclosing the chicken, and pinch together the edges to seal.
- Use a large knife to cut each roll into pieces 2.5cm (1in) long (freeze for up to 1 month).
- Arrange the rolls on two large baking sheets, leaving a little space between each one.
- Brush the tops with beaten egg and then bake for 20 minutes until crisp and golden.
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