Awhile back I got an email from Gold’n Plump asking if I wanted to try their new chicken sausages and brats. As soon as I saw the email I responded immediately with a ginormous “Yes please!” After going to school in Wisconsin for 5 years and spending all of my summers there for the past 24 years, I have developed a love for brats and sausages (and cheese and beer.. but that’s another post for another time) so I was so excited to try these chicken sausages out. Gold’n Plump was nice enough to send me a pack of their Parmesan Italian Chicken Sausage, Hot Italian Chicken Sausage, Chicken Bratwurst, and Apple Maple Breakfast Links. The Apple Maple Breakfast Links are so good for breakfast. I was planning to use them in a recipe but I first decided to cook a few so I could see what they taste like. Then, I couldn’t stop eating them. So no recipe there. But seriously, they’re really good. The Parmesan Italian Chicken Sausage I used in some pasta dinners that I had, which were really tasty. I liked the parmesan flavor in there a lot. I used the Hot Italian Chicken sausage in this recipe and was pleasantly surprised. Normally, I don’t like anything spicy. At all. I am spice adverse. But these hot italian sausage links were different. They definitely had a little kick, but I liked it! There was a lot of flavor and it really landed itself well to the lentil soup. I plan on using the Chicken Bratwurst for a beer, cheese, and brat soup! I can’t wait! You can buy Gold’n Plump chicken sausages at Super Target stores, as well as other retailers.
2 tbsp olive oil
19 oz Gold’n Plump Hot Chicken Sausage, (about 5 links with casings removed)
1 cup celery (about 2 stalks), diced
1 1/2 cups carrots (about 4 medium), peeled and diced
1 1/2 cups zucchini, diced
1 large yellow onion, diced
2 garlic cloves, minced
1 tsp basil
2 tsp italian herb seasoning
1/4 tsp salt
1/8 tsp pepper
2 1/2 cups brown lentils
2 quarts chicken broth
3 cups spinach leaves
Heat olive oil in a large pot over medium heat. Cook sausage until browned, about 5 minutes. Transfer sausage to a bowl with a slotted spoon. Add onions, carrots, zucchini, and celery to the pot and cook until vegetables are soft and translucent, stirring often, about 7 minutes. Add the basil, italian herb seasoning, salt, pepper and minced garlic and cook for another 2 minutes, while stirring to ensure the garlic does not burn.
Then, stir in the lentils. Add the chicken broth to the pot. Note: I used 2 quarts but you are welcome to use more if you would like (the original recipe used 3 quarts). Bring the soup to a boil, and then reduce the heat to medium and allow the soup to simmer while stirring occasionally for about 20 minutes, or until the lentils are soft.
Add the sausage to the soup and stir to incorporate. Let the soup simmer for another 10-12 minutes. Stir in the spinach and cook until it is wilted, about 3 minutes.
Source: Recipe adapted from Bon Appetit