CHEESY SAUSAGE BRUSCHETTA RECIPE
This delicious Cheesy Sausage Bruschetta is the perfect accompaniment to any grilling or bbq meal. Lightly grilled bread topped with a mixture of sausage, peppers, onions and shredded cheese, then baked.
Provided by Rosemary Molloy
Categories antipasto Appetizer Main Dish
Time 40m
Number Of Ingredients 10
Steps:
- Thinly slice the onion and bell pepper. Chop the sausage (without the casing) into small bits. In a medium to large frying pan add the olive oil, minced garlic, thinly sliced veggies, sausage and spices.
- Cook on medium heat (uncovered) until tender and sausage is browned, stirring occasionally. Once it is cooked, move the topping to a clean bowl to cool, then add the shredded cheese and stir to combine.
- Pre-heat oven to 375F (190C). Line a medium/large cookie sheet with parchment paper.
- Grill the sliced bread, either on a pan grill or bbq, place the slices on the prepared cookie sheet. Divide the topping between each slice of bread. I added a little extra cheese on top. Then place the sheet in the hot oven and bake for about 5 minutes or until the cheese has melted. Serve immediately. Enjoy!
Nutrition Facts : Calories 297 kcal, Carbohydrate 17 g, Protein 11 g, Fat 21 g, SaturatedFat 7 g, Cholesterol 38 mg, Sodium 543 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
ITALIAN SAUSAGE BRUSCHETTA
Sometimes I garnish each slice of this bruschetta with a sprig of fresh basil. -Teresa Ralston, New Albany, Ohio
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. In a small bowl, combine mascarpone cheese and pesto., Preheat broiler. Place bread on ungreased baking sheets. Brush bread slices on 1 side with oil. Broil 3-4 in. from the heat until golden brown, 30-45 seconds on each side. Spread with mascarpone mixture. Top each with sausage, tomatoes, parsley and Parmesan cheese. Serve warm.
Nutrition Facts : Calories 131 calories, Fat 11g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 202mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
BUFFALO SAUSAGE
Buffalo was (and still is) the primary game meat of the American Indians of the Southwest pueblos. They either hunted buffalo or, if they were an agrarian society like most pueblo tribes, they traded corn and other supplies for buffalo jerky and buffalo skins. Originally, there were over 60 million buffalo or bison roaming the continental United States from the Northwest all the way to Virginia. But by the 1920s, they were almost extinct from overhunting, with only 1,200 left. Fortunately, they have been brought back through effort and careful husbandry, and there are many suppliers of buffalo meat today. When planning my fall menus, I always include buffalo and pair it with local New Mexican fruits like our excellent apples from the Velarde Valley. Any high-quality buffalo sausage will work for this recipe, or substitute a game or lamb sausage.
Yield makes 6 tacos
Number Of Ingredients 9
Steps:
- Preheat the oven to 300°F. Cut the prepared green chiles into 1/4-inch strips (rajas); set aside.
- In a heavy skillet, melt the butter over medium heat. Add the apple slices and sauté until lightly browned on both sides side, about 3 minutes total (be careful not to burn the butter). Transfer to a bowl and set aside.
- In a large, heavy skillet, sear the sausages on all sides over medium-high heat until golden brown, about 1 1/2 minutes per side. Transfer the sausages to a baking sheet and bake until cooked through, about 6 minutes.
- To serve, cut the links into bite-sized pieces and sprinkle with ground oregano, cumin, and fennel. Combine with the chile rajas and serve immediately or keep warm until ready to serve.
- To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with crema and goat cheese. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with crema and goat cheese, fold, and eat right away.
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