Imagine for one moment the sheer joy of finding these…
In a grocery store in Hong Kong. Transporting by (much delayed) train to Guangzhou for an overnight and then by plane (which pushed back at EXACTLY the scheduled time) to Hangzhou. I know, they’re available in most grocery stores, but not here.
I fell in love with these gluten-free, low carb, absolutely delicious sausage in January, while home on holiday. Tonight I had them for dinner.
CHICKEN SAUSAGE STIR FRY
1 Tbs coconut oil
1 medium carrot, quartered then cut in chunks
1/2 large onion (I prefer red ones) chopped
2 scallions chopped
4 big mushrooms chopped
2 al fresco Chicken Sausage, quartered and cut into bite-sized pieces
1 Tbs Italian herbs
Salt and pepper to taste
Heat pan on medium, melt coconut oil.
Add carrots and sautée with lid on for 2-3 minutes.
Add Italian herbs.
Add onion and scallion, stir frequently. Cook for 2 minutes.
Add Sausage, cook for 2 minutes with lid on. Reduce heat to medium-low.
Add mushrooms, give it a stir and put lid on for another 2 minutes.