Chicken Sausage with Squash Medley and Smoked Mozzarella Cheese Sauce

serves 4


1 package of 5 freshly made chicken sausage links (I buy mine from Whole Foods)
3 medium yellow squash, diced
½ green pepper diced small
3 slides red onion diced
3 medium cloves of garlic, diced small
1 C grated fresh smoked mozzarella cheese
1 ½ C 2% milk
4 T butter divided
3 T all-purpose flour
Dash nutmeg and coriander powder
Salt and pepper


  • Preheat outdoor grill or use stove-top grill pan sprayed with a little oil. In a saucepan, melt 2 T butter and add the flour. Whisk vigorously and cook on low heat for about a minute to eliminate the raw flour taste. Add the milk and whisk on medium high until it starts to become slightly thick. Not gravy thick, just not milk-thin. Add nutmeg, coriander, a little salt and pepper and the cheese. Whisk in and heat through and make sure all cheese is melted. Consistency should be a thin gravy. Remove from heat and cover and set aside (you can reheat when meat is done if needed, or to get it a little thicker. It will have thickened while sitting). While meat is grilling (I have a husband who is a grill-master! It took about 12-15 minutes to cook the sausage through), melt 2 T butter and then add the squash mixture. Sauté until vegetable is al dente and onions are translucent.
  • To plate, slice sausage lengthwise, nestle squash mixture alongside, cover horizontally with the cheese sauce.

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