Bilinski’s Apple Chardonnay Chicken Sausage

by Kimberly Hickok

You know those days when you have back to back client meetings, an after school sports event and you still have to figure out what to put on the table for dinner? Of course you do!

Move over hot dogs . . . there’s a new sausage in town. Chicken sausage. Yeah, that’s right. Chicken sausage and it’s really, really good. A few weeks ago one of the local grocery stores had Bilinski’s Chicken Sausage on special. It was something like two packages for $5.99. I can’t remember the exact price. I just know it was a good deal so I grabbed a couple packages of the Apple Chardonnay sausage.

Bilinski Apple Chardonnay Chicken Sausage (1024x768)

The ingredients are simple enough – skinless chicken, Chardonnay, dried apples, sea salt, ginger, black pepper and dried onions. That’s it. They’re gluten-free and are already cooked! You just have to heat and serve them. Works for me!

So for dinner last night I made –

Bilinski’s Apple Chardonnay Chicken Sausage with Onions
(serves 3-4; cook time 20 minutes)
One 12 ounce package of Bilinksi’s Apple Chardonnay chicken sausage (5 in a package)
One large vidalia onion
Half a bottle of beer
1 teaspoon dijon mustard
Hot dog rolls (optional)

Pour half a bottle of beer into a small sauce pan. Slice the onion into 1/4″ rings and add to the pan with the dijon mustard. Cover and place over low to medium heat for about 10 minutes.

Thick slices of onion cooked in beer with a little dijon mustard go perfectly with the sweetness of the sausage.

Thick slices of onion cooked in beer with a little dijon mustard go perfectly with the sweetness of the sausage.

When the onions are nice and soft, heat the sausages. I put mine in a cast iron skillet with a little bit of oil over medium heat. They took about 8 minutes to heat through.

I only put a little oil in the cast iron skillet and got a nice good brown on the sausages.

I only put a little oil in the cast iron skillet and got a nice good brown on the sausages.

To serve toast a hot dog roll, pop one of those chicken sausages on it and top with the onions. If you want, you can skip the bun. We had broccoli rabe on the side with ours. Easy. Simple. Tasty.

If you look closely you'll see bits of apple in the sausage.

If you look closely you’ll see bits of apple in the sausage.

I especially like the ‘grind’ or the consistency of this sausage. It is very flavorful with a hint of sweetness that is nicely balanced with pepper. What I like about this sausage is that it’s not trying to be a pork or Italian sausage. It is what it is, and that is good.

Bilinski’s is located in Cohoes, NY (local for me!) and is family-owned. According to their website:

Nearly everything we make is natural or certified organic. We purchase local ingredients and buy from businesses close to home whenever possible. We carefully examine every ingredient and practice to make sure it promotes what we believe in. Our products are nitrite- and preservative-free, and are made from meats that are raised in clean, comfortable conditions with integrity – with no antibiotics, no animal by-products in their feed, and no hormones.

Even more reason to try Bilinski’s. Not sure where to purchase Bilinski’s? Click here for locations. If you do give them a try, are a fan or have a recipe, please post below. I’d love to hear what you think.

*I am not employed or affiliated in any way with Bilinski’s and have received no compensation, including products, from Bilinski’s.


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janicedoty May 29, 2013 - 10:45 am

How is the ‘consistency’ or texture with chicken sausage? I’ve wanted to try it (chicken links) but I’ve been hesitant due to the ‘thrifty’ factor.

Kim May 29, 2013 - 12:53 pm

Janice – I don’t know if you can tell from the photo but the consistency is really smooth. Not off-putting at all. My pork-loving, sausage-eating husband gave these two thumbs up! We were all pleasantly surprised. Let me know if/when you make these and your impression – Kim

Kris Fitzgerald June 7, 2013 - 7:53 am

Kim-My Justin din’t like hot dogs and hamburgers when he was little so he used to eat these all the time. There are also great s an appetizer–dunked into cheese/onion fondue–at least that’s how Kevin and I liked them!


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