Ingredients: Chicken, turkey, apple juice concentrate, dried apples, parsley, salt, spices,  packed in kosher collagen casings.

Serving Size: 1 link; 4 per package

Calories: 130/Calories from fat: 40

Total fat: 5 g/Saturated Fat: 2 g/Cholesterol: 55 mg/Total Carbohydrates: 7 g/protein: 17 g/Sodium: 440mg/Sugars: 0 mg

4-6 servings

2 T. olive oil

2 c. chopped mushrooms (can be a mixture of your favorites)

4 links of Neshama Country Apple Chicken & Turkey

Sausage, cut into 1/2-in. pieces

1 T. chopped fresh marjoram (optional)

1 T. chopped fresh Italian parsley (optional)

8 eggs

2 T. Mocha Mix or water

salt & pepper to taste

1 T. chopped Italian parsley

Preheat oven to 400 degrees F.

Whisk together the eggs, Mocha Mix/water, salt and pepper, until the mixture is foamy.

Heat the oil in a 10-inch non-stick, oven-proof skillet—over medium heat. Sauté sausage until it begins to brown, about 3 minutes. Add mushrooms, and sauté until golden, about another 3 minutes. Stir in fresh herbs and sauté about another 30 seconds.

Pour the egg mixture into the skillet and let the frittata cook, without stirring, until the sides and bottom are set, but the center is loose.

Transfer the pan to a heated oven. Let bake until the center is set. (Careful not to overcook in oven.)

Garnish with chopped parsley.

Option: You may substitute any flavor of Neshama Chicken & Turkey Sausage in this recipe.

Chicken & Apple Sausage Salad with Vinaigrette Dressing

Serves 4

1 head butter lettuce, torn into bite-size pieces

1 medium head romaine lettuce, torn into bite-size pieces

1 c. walnuts, coarsely chopped and lightly toasted

2 pears sliced into eighths

2 tomatoes cut into quarters

1 c. shaved carrot

1 T. olive oil (or other cooking oil)

1 package, Neshama Country Apple Chicken & Turkey Sausage, each link sliced lengthwise

Your favorite Vinaigrette Dressing

Combine all ingredients in a large bowl, except the oil and the sausage. Toss with enough Vinaigrette to lightly coat the salad.

Heat the oil over medium heat, and sauté the sausage links until lightly browned. Remove from the pan, lightly pat dry and cut into thirds (six slices per link).

Add sausage to salad and serve.

Roast Chicken for Passover With Sausage Stuffing

Serves 4-6

5 T. olive oil

5-lb chicken

2 links, Neshama Country Apple Chicken & Turkey Sausage, cut in ½ -in rounds

1 c. matzo meal

1-2/3 c. dry white wine

3 eggs, lightly beaten

½ c. (2 oz.) walnuts, coarsely chopped

2 c. dried currants (or raisins—dark or light)

Salt & pepper to taste

Juice from 1 lemon

Preheat oven to 350 degrees.

Heat 2 T. oil in a sauté pan, over medium heat. Add the sausage, and sauté until lightly browned.

Transfer the sausage to a cutting board, coarsely chop, put in a large bowl.

Add the matzo meal, 1/3- ½ c. wine, eggs, walnuts and currants. Mix to combine the ingredients. Add 2 T. of the remaining oil, season with salt and pepper, and mix.

Stuff the matzo mixture loosely into the chicken cavity. Reserve any remaining stuffing.

Rub the chicken with the last tablespoon of oil and drizzle with lemon juice. Season the chicken with salt and pepper. Place in roasting pan in the preheated oven.

Roast the chicken, and baste with remaining wine and drippings until the juices run clear and the internal temperature of the chicken reads 160 degrees—approx. 1 ½ hours.

Put any remaining stuffing in the roasting pan for the last 15-20 minutes of the cooking.

Let the chicken rest approx. 10 minutes before carving it for the meal. Transfer the stuffing to a serving bowl.

Recipe adapted from Sephardic Journeys: Jewish Flavors of the Mediterranean, by Joyce Goldstein.a