Sliced Canadian Bacon with Rosemary and Sweet Italian Chicken Sausage Slices with Rosemary and white vermouth


Finnish Pancake by itselfSliced Canadian Bacon with Rosemary and Sweet Italian Chicken Sausage Slices with Rosemary and white vermouth

Amount of Servings is up to you


My guests at my bed and breakfast just loved both of these easy to make side dishes.  First it makes the house smell so good, second it looks  pretty when served with rosemary sprigs and third, it tastes delicious and light. Both of these dishes really aren’t very rich or “greasy” like a pork sausage or regular bacon can be.  My guests insisted that I share my recipes with them—and so now, I am sharing it with you.

Canadian Bacon with Rosemary

  1. Let a large skillet that has been sprayed with a bit of olive oil spray warm up over medium  heat.
  2. Place your Canadian bacon slices in the skillet and spray them with a bit of the olive oil spray. Then sprinkle them with some Italian Seasoning and also a generous amount of fresh rosemary.
  3. Place a cover on the skillet and let cook for about 5 minutes—watching carefully that they are not getting a bit brown, but not too much.
  4. After 5 minutes, turn them over with tongs let them simmer without the skillet’s cover for another couple of minutes.
  5. When they look perfect to serve, place them on a pretty platter that has been decorated with some rosemary sprigs. As well, if you want to wait a bit until your accompanying dish is ready, you can turn the burner off, keep the cover on the skillet so that they stay warm, and serve them a bit later.

Sweet Italian Chicken Sausage slices with Rosemary

  1. Slice your sausages in 1/2 inch thick slices
  2. Place a large skillet over medium heat and add 1/2 C. chicken broth, a generous dash of white vermouth and some fresh rosemary.
  3. Once the liquid starts to simmer, turn the heat down to medium low, place the sausages in the skillet and put a cover on the skillet.
  4. Let the slices simmer about 10 minutes and then turn them over using a pair of tongs. Covered once again, let them simmer for another 10 minutes.  Watch carefully to see if the liquid level is getting low and if it is, add a bit more chicken broth.
  5. If they seem to be done, make sure to cut one slice in the middle to see that it’s done and not pink.  Remember, you are dealing with CHICKEN—not beef.
  6. Once again, I plate my sausage slices on an attractive platter that has several loose fresh rosemary sprigs.
  7. This dish also goes nicely atop a serving of pasta.

For easy access and printing of this and past recipes, visit Margot’s blog  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

About TempInnKeeper

Margot loves people and is very energetic and organized. She is also a quick study. Her background includes having renovated, owned and operated an 1887 Victorian bed and breakfast in Paso Robles, CA for 5 years. Her guests loved her and she loved her guests. What a perfect combination. Margot’s marketing skills and love of people also was used in her career as a Realtor and in participating in many charitable non-profit organizations. Margot loves to cook and to offer concierge services to people. She was born in Geneva, Switzerland.; has lived all over CA. including Beverly Hills, in the Silicon Valley area, Paso Robles, the San Joaquin Valley as well as in Sun Valley, ID. She has traveled extensively throughout the world; is a CAL alumni (go Bears!); and also speaks French fluently and Spanish semi-fluently. Her interests are people, cooking, arts, books (look at the blog book club and join if you wish), travel, sports, gardening, painting, music, playing classical piano and animals. Margot Van Horn 208-721-3551 PO Box 3788, Ketchum, ID.

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