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Ariane Daguin

Ariane Daguin

Ariane Daguin was born into a world of great food. Her father, André Daguin, chef-owner of the Hotel de France in Auch, Gascony, is famous throughout France for his artistry with foie gras and other Gascon specialties.

A career in food might have seemed natural, but Ariane decided to pursue an academic degree at Columbia University. While working part-time for a New York pâté producer, Ariane wa…

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Capon Poule au Pot with Foie Gras Stuffing

Capon Poule au Pot with Foie Gras Stuffing

by Ariane Daguin

Traditional recipes for poule au pot are closely guarded secrets passed down through generations of women in France. Here's our version, made with a rich, full-flavored Capon and a delicious soft stuffing of sausage, bread and foie gras.

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New Sausage & Quinoa Dressing with Cranberries

Sausage & Quinoa Dressing with Cranberries

by D'Artagnan

Here’s an easy gluten-free holiday stuffing or dressing that’s high-protein and so packed with flavor, you won’t miss the bread. Fluffy quinoa is the base with flavorful wild boar sausage, exotic mushrooms, leeks, and a hit of sweet-tart cranberries.

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New Sausage & Quinoa Stuffed Acorn Squash

Sausage & Quinoa Stuffed Acorn Squash

by D'Artagnan

We stuffed buttery acorn squash with a flavorful mixture of wild boar sausage, quinoa, mushrooms, leeks and dried cranberries for a dish that’s as healthy as it is delicious. It makes a great lunch or light supper all on its own.

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New Chorizo Sausage Dressing with Marcona Almonds

Chorizo Sausage Dressing with Marcona Almonds

by D'Artagnan

Give your holiday feast a little Spanish flair with this easy recipe for bread stuffing studded with dry-cured chorizo and Marcona almonds. Delicious as dressing or stuffing, this side dish pairs equally well with both turkey and pork roast. Marcona almonds can be found at most gourmet markets and cheese shops; both salted and herbed versions work for this recipe.

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Brunswick Stew

Brunswick Stew

by Jeff Miller

Brunswick stew is a centuries-old recipe that might have originally called for squirrel meat. Jeff Miller, owner and pit boss of Luella's BBQ in Asheville, North Carolina prefers silky smoked chicken and spiced andouille sausage to squirrel.

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