YOUR SOLIN GENERATED RECIPE
Crispy Cornmeal-Crusted Chicken Sausage with Roasted Sweet Potato Wedges
Savor a delightful twist on a classic comfort dish. Crisp, golden cornmeal coating envelops savory chicken sausage, perfectly paired with tender, roasted sweet potato wedges. This meal delivers a satisfying crunch and subtle spice, making it a wholesome option for any time of the day.
INGREDIENTS
2 chicken sausage links (~150g total)
1 medium sweet potato (~114g)
2 tbsp yellow cornmeal (~20g)
1 large egg white (~30g)
1 tsp olive oil cooking spray
Salt & pepper to taste
1 tsp paprika
PREPARATION
Preheat your oven to 425°F.
Wash the sweet potato thoroughly and cut it into wedges. Toss the wedges with a light spray of olive oil, salt, pepper, and paprika.
Place the sweet potato wedges on a baking sheet and roast in the oven for about 25-30 minutes, until tender and lightly browned, turning halfway through.
Meanwhile, in a shallow dish, combine the yellow cornmeal with a pinch of salt and additional paprika if desired.
Lightly whisk the egg white in a small bowl.
Score the chicken sausage lightly with a knife to help the coating adhere. Dip each sausage link first into the egg white, then roll in the cornmeal mixture until evenly coated.
Heat a non-stick skillet over medium heat and lightly spray with olive oil cooking spray. Place the coated sausage links in the skillet and cook for about 4-5 minutes per side until the cornmeal crust is crispy and the sausage is heated through.
Once everything is cooked, plate the crispy chicken sausage alongside the roasted sweet potato wedges. Serve warm and enjoy!