Chicken Sausages with a Spicy Corn Saute

I don’t know about you, but I might have a little crush on chicken sausages. Especially the sun-dried tomato ones. Actually, any flavor works for my fragile heart.

I’m prepared to make friendship bracelets for the chicken sausages.

I’m prepared to make a mix tape for the chicken sausages.

I’m prepared to take a picture of the chicken sausages, blow it up, hang it on my wall, and sing “Vision of Love” to it.

I’m prepared to be violently handcuffed and drug away to a dingy prison cell for the remainder of my days, all for my undying love of chicken sausages.

Okay so maybe not that last part. But dude, I’ll make a mix tape.

I ain’t skeered.

p.s.  Okay, is it drug or dragged? I can’t ever keep that one straight.

Chicken Sausages with a Spicy Corn Saute:

What it took for 4:

* 1 package (5 links) sun-dried tomato chicken sausages
* 4 ears corn
* 1 red onion, finely diced (or 4 baby ones)
* 1/2 fresh cayenne pepper, minced
* 3 cloves garlic, minced
* 1 cup frozen peas, thawed
* 1/4 cup fresh parsley, chopped
* 2 Tbs. extra-virgin olive oil
* 1/2 tsp coarse salt
* 1/2 tsp freshly ground pepper

Grill the sausages over medium-high until plump and browned on all sides, about 10 minutes. Remove from heat and chop into bite-sized chunks.

Heat the oil in a medium skillet over medium-high. Add the onions and cayenne and sauté until softened, 4 minutes. Add the garlic and bloom 30 seconds. Add in the corn, season with salt and pepper and cook an additional 5 minutes.

Lastly, toss in the peas and heat through, 2 minutes.

Toss corn saute with chicken sausages and garnish with parsley.

EAT.