Picnic Chicken Sausage Marsala | Premio Foods

Picnic Chicken Sausage Marsala

Gluten-Free Low Carb


4 Premio Sweet Italian Chicken Sausage links
2 cups Portobella mushrooms, sliced
1 cup diced tomatoes
1/2 cup Marsala wine
1/2 cup salted butter
1/2 cup parsley, chopped
2 tablesppons capers
1 teaspoon garlic powder
1 tablespoon extra-virgin olive oil
Salt & pepper

  • Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
  • Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
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How to make Picnic Chicken Sausage Marsala:

1. Place Premio Chicken Sausage onto grill and grill until cooked through, according to package directions.

2. In a pan, sauté on low heat the olive oil, mushrooms, garlic powder, capers and tomatoes for approximately 2-3 minutes. Add Marsala wine and cooked Premio Chicken Sausage to saute pan; toss around to coat evenly.

3. Add butter to pan to create a creamy sauce. Add in salt and pepp

4. Remove sausage from pan and slice. Add to a plate and smother with the wine sauce. Top with freshly chopped parsley.



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