The Freshman Cook: Chicken Sausage and Mushroom Flatbread Appetizer

This month for the Improv Cooking Challenge I made a Chicken Sausage and Mushroom Flatbread Appetizer. Our necessary ingredients were sausage and mushrooms. I added scallions and red, yellow and orange sweet peppers as a topping and a homemade sausage gravy as the base. It has the appearance of a fancy pants appetizer with a “just plain folks” taste you are going to love.

Chicken Sausage and Mushroom Flatbread Appetizer

1 Scallion stalk

2-3 ounces Button Mushrooms

1/4 each of Orange, Yellow, Red Sweet Peppers

 2 links Chicken Sausage

1 Flat out Flatbread

1 cup Flour

1/4 cup Milk

Salt and Pepper

Preheat oven to 325 degrees.

Chop your scallion stalk. Slice your mushrooms.

Thinly slice about 1/4 each of peppers. I used the mini peppers,

so if you are using regular size, adjust accordingly.

If  you are partial to one vegetable over another, use more of

your favorite and less of the other.

Remove the casing from the chicken sausage.

Slice into thin disks.

The red you see in the sausage is because I used Al fresco brand

 with roasted peppers and asiago cheese.

Place your veggies in a small frying pan, and let them 

start to saute on low.

Place a half tablespoon butter in your frying pan, 

and add your sausage. A single layer is best.

 Let it cook on medium to med high.

Heat your flatbread for 4-5 minutes.

Once your sausage begins to get these little crispies on them,

flip the sausage over and cook the other side. 

Remember to keep an eye on your veggies that are cooking.

In the mean time, put your flour in a bowl.

Add just about 1/2 of the milk to your bowl and whisk together.

Once your sausage is done, remove it from the pan

into a bowl for just a minute.

Add the milk and flour mix to your hot pan that the sausage 

just came out of. Keep it hot and start whisking together.

You want to incorporate all the little crispies from the 

pan into your gravy. The gravy will start to bubble and get very thick.

Just keep whisking.

Add more of your milk until it is a consistency that is smooth 

and just a little thicker than gravy. This will take a few minutes,

and you might have to add more milk, but you don’t want it too thin.

Add salt and pepper to taste, but remember your sausage 

has a lot of salt in it.

Add half of the sausage to the gravy. 

Take your flatbread from the oven.

Place it on something you can use a pizza cutter on.

Spread your gravy onto the flatbread.

Add your sauteed veggies, and the remainder of the sausage.

Cut the flatbread into 5 or 6 pieces with a pizza cutter.

Your flatbread appetizer is good hot or cold!

Enjoy! Thanks for joining me today See what everyone else made for the Improv Cooking Challenge:

If you enjoyed this you might like these:

Buffalo Chicken Flatbread
Southwestern Flatbread
Chicken Fajita Pockets

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