Heck! Chicken Sausage, Mushroom and Spinach with Brown Rice

I’ve always wanted to try chicken sausage after seeing it used on various American blogs – where it seems to be freely available. It’s actually pretty hard to come across in your big four supermarkets in the UK, so when Tesco started stocking Heck Chicken Italia Sausage I was over the moon. I also had the pleasure of sampling these at the BBC Good food show earlier this year, and hadn’t been able to stop thinking about the savoury little blighters.

Their chicken Italia sausage is described as chicken breast and thigh meat with basil, tomatoes and mozzarella. Yum. For this recipe, I removed the sausage casings and cut into bite size pieces. This did mean that the sausage was a bit of a bugger to brown – they look very pale on the pictures but trust me they were in the pan for a good 15-20 minutes, I had to stop because I didn’t want them to dry out.

Anyway, they might look a bit anaemic but they were delicious, though maybe a tad salty. I did regret adding bacon to this recipe which won’t have helped the saltiness, but hey, you don’t know until you try. I also added asparagus to this recipe because I had some in the fridge, but it’s not essential.

Heck sausage brown rice

chicken sausage brown rice

heck chicken sausage brown rice

Chicken Sausage, Mushroom and Spinach with Brown Rice

Serves 2

  • 6-8 Heck Chicken Italia Sausage (or other chicken sausage)
  • 2 rashers bacon (optional)
  • Small red onion
  • Bunch of asparagus (optional)
  • 1/2 pack closed cup mushrooms
  • 3-4 handfuls of spinach, chopped
  • 100g brown rice
  • Small glass white wine
  • Handful fresh thyme
  • Sunflower oil, for frying

Finely chop the bacon, red onion, mushrooms and asparagus. Boil a kettle and get the brown rice going. Fry the bacon in a little of the oil, once crisping add the red onions until soft, and then the mushrooms.

Remove the sausages from their casings and chop into bite size chunks. Carefully fry in batches, making sure not to smush them too much in the pan, until slightly golden and or cooked. Add the bacon, onion and mushrooms back into the pan with the white wine and asparagus and simmer slowly for 5-6 minutes, being careful not to overcook asparagus. Remove from heat, add the spinach and thyme and stir until spinach is wilted.

Once the brown rice is cooked, remove from heat and drain. Stir into the chicken mixture and serve.

Disclaimer: This is not a commissioned post.

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