Chicken Sausage Skillet

Hello from the road!

I am, once again, traveling round the country. At least it is only for 4 days this time… and next week…. and the next week… and…. You get the picture. 😉

I did make a supper Sunday night that I wanted to share with you all. It comes together so quickly from such humble ingredients but tastes out of this world delicious! While I don’t like regular sausage, chicken sausage I love! I found a gluten free, dairy free spinach and garlic variety that hits the spot.

I may have gone back for seconds, and may have eaten this entire recipe in one sitting…. maybe…… Enjoy!


Chicken Sausage Skillet

(Gluten Free, Dairy Free)


  • 1 tsp Napa Smoked Olive Oil
  • 1/2 Yellow Onion, chopped
  • 1 clove Garlic, minced
  • 1/2 pint Grape Tomatoes, halved
  • 2 Tbsp dry Sherry
  • Black Pepper
  • Sea Salt
  • 2-3 tsp Thyme
  • 2 links Spinach & Garlic Chicken Sausage, sliced on the bias
  • 2 handfuls Baby Kale


  1. Heat oil in a large skillet over medium heat.
  2. Saute’ onions until translucent.
  3. Add garlic and cook 1 minute, until fragrant.
  4. Deglaze the pan with sherry and add tomatoes.
  5. Season with salt, pepper, and thyme, reduce heat slightly and cook until tomatoes begin to burst and give off their juices.
  6. Add the sliced sausage and cook about 8 minutes, until heated through.
  7. Toss in the kale and continue cooking until wilted.

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