Green Bean Casserole with Sausage
Boil Green Beans in Salted Water for Six to Ten Minutes
Boil green beans in salted water for six to ten minutes. After about five minutes, test to see if the beans have reached your desired level of tenderness. Some folks enjoy beans that are fork tender. Others like their green beans with a little snap to them. Drain the beans and set them aside. This recipe will also work with canned or frozen green beans. Use what you like. I won't judge!
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Brown Your Sausage Pieces While the Green Beans Boil
Slice your sausage into round discs and brown them in a nonstick skillet. Depending on the type of sausage you choose, you may have to lubricate the skillet with a touch of cooking spray. I'm using Aidell's nitrate free chicken sausage. If you prefer beef sausage, there's no need to oil the pan. It will make plenty of it's own grease. Pat your cooked sausage with a paper towel to remove any excess oil. Transfer the sausage to a plate to make room for the onions and garlic.
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Sauté the Onions, Garlic and Parsley
Combine All Ingredients in the Skillet
Add the chicken stock to the onion and garlic mixture. Stir with a rubber spatula to loosen any grit from the bottom of the pan. Stir in the cream cheese and blend until melted. Add the sausage and green beans. Mix until the melted cream cheese covers all ingredients evenly.