If you're working with ground chicken sausage instead of links, try adding a few spoons of this sauce to the chicken before it gets cooked, so that the glaze soaks into the meat to give it a big ...
Curtis Stone makes the chicken version of his sausage rolls — an Australian specialty and childhood favorite — wrapped in flaky pastry, baked until golden brown and sprinkled with sesame seeds.
Spray skillet with nonstick cooking spray. Add the chicken sausage and sear on both sides. Add the remaining 1 cup of water, cover and reduce the heat to medium heat. Cook until the juices run ...