Chicken sausages are lower in fat and calories than most pork or beef sausages, but they aren't known for having as much flavor as the two meatier varieties. This isn't to say that they're bad, just that they tend not to be as crave-inducing as their counterparts. But because some chicken sausages aren't all that satisfying doesn't mean that none are. EatingWell magazine set out, in their most recent issue, to do a taste test of 27 different varieties of chicken sausages to find out which ones were the most worth-eating, both when it came to flavor and health.
After an exhaustive and filling trial, EW's tasting panel narrowed the field down to eight top picks from five manufacturers. They all had approximately half the calories and one third of the fat of the average pork sausage, but were still very tasty. The winners included:
- Al Fresco: Buffalo Style, Sweet Italian Style, and Teriyaki Ginger
- Applegate Farms: Chicken & Apple
- Bilinski's: Mild Italian Style; Spinach & Garlic
- Casual Gourmet: Tomato, Basil & Mozzarella
- Coleman Natural: Cilantro
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Reader Comments (Page 1 of 1)
2-01-2007 @ 3:09PM
Celly said...
Ironically, this same 'flavor' sausages were on 'Emeril Live' (rerun) last nights in a "Pigs in the Blanket" made with puff pastry.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_33737,00.html?rsrc=search
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2-01-2007 @ 10:35PM
MikeB said...
We use chicken andouille sausages when we make Jambalaya. Since andouille is such a strong flavor you can't notice any difference. It cuts but tremendously on the fat/calories. Its right up there with Hormel's turkey pepperoni as no-brainer permanent switches.
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