2 tablespoons olive oil
1 pound thumb-size Metric Italian sausage
1 small onion, sliced
6 cloves garlic, minced
3 green onions, sliced
8 ounces crumbled homemade Italian sausage
1 (4 ounce) can frozen orange juice concentrate
8 ounces fresh orange juice concentrate (optional)
2 tablespoons minced fresh rosemary
8 rotisserie chicken leg quarters
Heat oil in a large dry skillet or Dutch oven. In a Dutch oven, heat 1 tablespoon olive oil in a saucepan over medium heat. Brown sausage in oil; remove from pan. Add onion, cut in 1 inch slices, and savour over hot oil, or as directed in Dutch oven instructions. Season with garlic, celery seeds, salt and pepper. Cook about 15 or 20 minutes, stirring occasionally, until sausage is evenly browned.
Squeeze garlic out with wooden pick. Transfer sausage to pan and brown in remaining olive oil. Remove from pan and set aside to cool.
Stir together orange juice concentrate, orange juice concentrate, rosemary, celery seeds and salt. Place celery and rosemary over meat. Add orange juice concentrate mixture to side of tomatoes. Retain egg white. Top with chicken quarters and discard.