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Chicken Frankfurter Recipes

Chicken Frankfurter Recipes

•  Great Grapes Roasted Franks
•  Frankly Barley Mushroom Soup

Great Grapes Roasted Franks
 
INGREDIENTS:
• 1 pack NutriPlus Honey & Chilli
  Chicken Frank
• 1 pack NutriPlus Smoked
  Chicken Frank
• 2 tbsp butter
• 1 tbsp chopped fresh garlic
• 6 cups red or green seedless grapes,
  stems removed
• 1 French loaf, sliced
• Balsamic vinegar to taste

Method:

1. Preheat the oven to 500F. Simmer or
    steam the sausages, covered, for 7-8 minutes so they are
    partially cooked.

2. Melt the butter and oil in a large, flameproof roasting pan, add
    the garlic, and cook for 1-2 minutes or until garlic releases its
    aroma but is not turning brown. Add the grapes and toss to
    coat.

3. With tongs, transfer the partially-cooked sausages to the
    roasting pan and push down into the grapes so the sausages
    will not brown too quickly. Roast in the preheated oven, turning
    the sausages once, until the grapes are soft and the sausages
    have browned about 20-25 minutes.

4. Arrange the bread on the bottom of a heated serving platter.
    with a slotted spoon, transfer the sausages and grapes to the
    platter, mounding them over the bread.

5. Place the roasting pan on top of the stove over a medium high
    heat and add the balsamic vinegar. Scrape up any browed bits
    on the bottom of the roasting pan and allow the vinegar and
    juices to reduce until they are syrupy.

6. Pour the sauce over the sausages and grapes and serve
    immediately.

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Frankly Barley Mushroom Soup

INGREDIENTS:
• 1 pack NutriPlus Honey & Chilli
  Chicken Frank
• 3/4 cup barley, pearl
• 1 tbsp olive oil
• 2 tsp finely chopped fresh garlic
• 2 oz onion, diced
• 2 oz carrot, diced
• 1 oz celery, diced
• 2 oz Crimini mushrooms, sliced
• 2 oz Shitake mushrooms, sliced
• 2 oz button (white) mushrooms,
  sliced
• 1/4 tsp thyme, whole, dried
• 1 bay leaf
• 1/4 tsp ground black pepper
• 1 tsp Tabasco
• 1 tsp salt
• 4 oz tomato, diced
• 1 pc chicken stock

Method:

1. Pre-cook barley according to package instructions. Set aside.

2. In a large saucepan, on medium heat, sauté garlic in olive oil
    for 2-3 minutes. Add onions, carrots, celery and sausage. Sauté
    for 5-6 more minutes. Add mushrooms and sauté for 10-12
    additional minutes.

3. Stir in spices, salt and pepper. Add tomatoes and hot sauce,
    then add stock and bring to a simmer until vegetables and
    mushrooms are tender-crisp.

4. Stir in pre-cooked barley and serve.

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