October 3rd, 2014

New Product: Sweet Asian Chicken Sausage (Recipe Included!)

We have recently added a new flavor to our family of All Natural Chicken Sausages: Sweet Asian! Like all of our other flavors, this chicken sausage is 95% fat free, gluten free, pork free, and low in sodium! Another great way to start eating healthier! The chicken sausage is sweetly flavored with a hint of sesame.


And of course, we have a recipe for you to try out with this new chicken sausage flavor. It is a healthy twist on a common Chinese dish: sticky rice! This particular recipe is a modification of one that typically uses standard Chinese pork sausage, shiitake mushrooms, and dried shrimp.

For those who are unfamiliar with sticky rice, it is also known as sweet rice or glutinous rice. We should note that it is called “glutinous” simply because of it’s glue-like, sticky texture when cooked, and not as an indication that it contains gluten.


Chinese Sticky Rice with Sweet Asian Chicken Sausage, Shiitake Mushrooms, & Dried Shrimp


 3 links of Thin ‘n Trim Sweet Asian Chicken Sausage, chopped
 2 cups sweet rice (glutinous rice)
• 10 shiitake mushrooms, chopped (about 1 cup)
 1.5 oz dried shrimp, diced
 1-2 tbsp. soy sauce
 chopped scallions for garnish



1. In a large pot, combine 2 cups of glutinous rice with about 3 cups of water. Set aside and let it soak for 30 minutes – 2 hours. Soaking the rice longer will provide a better texture.
2. Soak the dried shrimp in a small bowl for about 15 minutes.
3. If your shiitake mushrooms are dried, soak them in water for about 15 minutes to rehydrate them.
4. Chop/dice the dried shrimp and mushrooms when ready.
5. Chop the Sweet Asian chicken sausage into small pieces.
6. In a pan or wok, heat 2 tbsp of oil. When heated, add the chopped chicken sausage. Let it cook for about 4 minutes.
7. Add the shrimp and let it cook for about 3 minutes.
8. Add the mushrooms and 1-2 tbsp. of soy sauce, and continue cooking for about another 3 minutes.
9. Place the large pot of soaked rice onto the stove, over medium-low heat.
10. Pour the sausage-mushroom-shrimp mixture on top of the rice.
11. Cover and let it cook for about 15-20 minutes. Adjust the heat as needed to not let it over-boil.
12. When the rice is fully cooked through, remove from heat, and stir the pot.
13. Garnish with chopped scallions and serve.


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