Recipes

Country- Style Sausage Fricassee
  • Ingredients
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 4 teaspoons freshly ground black pepper
  • 1 pound apple chicken sausage,
  • cut into 1-inch pieces (page 119)
  • 2 teaspoons olive oil
  • 1 large onion, finely chopped
  • 1-1/2 cups no-fat chicken broth
  • 1-1/3 cups frozen baby lima beans
  • or peas, thawed
  • 1 yellow summer squash, halved lengthwise
  • and cut into 1/2-inch thick slices
  • 8 ounces vermicelli, broken into thirds
  • 2 tablespoons no-fat sour cream
  • 2 tablespoons snipped fresh dill
Directions
  1. On a sheet of waxed paper, combine the flour, 1/4 teaspoon of the salt, and the pepper
  2. Dredge the sausage in the flour mixture, shaking off the excess
  3. In a non-stick Dutch oven, heat 1 teaspoon of the oil until hot but not smoking over medium heat
  4. Add the sausage, in batches if necessary, and cook until lightly browned on all sides, about 6 minutes
  5. Transfer the sausage to a plate and set aside
  6. Add the remaining 1 teaspoon oil to the pan
  7. Add the onion and cook, stirring frequently, until the onion has softened, about 5 minutes
  8. Stir in the broth, 1/2 cup of water, and the beans. Return the sausage to the pan
  9. Bring to a boil over medium-high heat, reduce to a simmer, cover, and cook for 10 minutes
  10. Stir in the squash, vermicelli, and remaining 1/4 teaspoon salt
  11. Return to a boil, reduce to a simmer, and cover again
  12. Cook until the vermicelli is just tender and the sausage is cooked through, about 7 minutes longer
  13. Remove from the heat and stir in the sour cream and dill
  14. Divide the chicken fricassee among bowls and serve.


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