SAUSAGE AND PEPPER SLIDERS
Steps:
- Form the sausage into eight 1/2-inch-thick patties.
- Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the peppers, shallots and garlic and cook, stirring occasionally, until soft, about 8 minutes. Add the tomato sauce and simmer until slightly thickened, about 3 minutes.
- Meanwhile, heat a large nonstick skillet over medium-high heat. Add the sausage patties and cook, turning once, until golden brown on both sides and cooked through, about 4 minutes per side.
- Place the patties onto the bottom buns and top with some of the pepper mixture and a sprinkling of parsley. Top with the top buns and serve immediately.
FILIPINO LONGANISA SAUSAGE RECIPE - (3.9/5)
Provided by á-5765
Number Of Ingredients 14
Steps:
- Combine all ingredients except casing and let stand for 1 to 2 hours. Fill casing with mixture. Tie the end of the casing with kitchen string. Twist the sausage at every five inches or so to form the sausages. Place finished sausages on a tray and let them cure and dry in the refrigerator for 4 to 5 days, turning them over once a day. When ready to cook, put desired number of sausages in a skillet. Add enough water to come halfway up the side of the links. Prick sausage lightly with a fork. Let simmer over medium heat until water evaporates. Add two tablespoons of oil and fry till nicely browned. Serve hot.
LAZY LONGANISA (FILIPINO-STYLE BREAKFAST SAUSAGE)
Mimic a popular Filipino breakfast dish by marinating fully cooked smoked sausage (like andouille or kielbasa) in a blend of sugar and soy sauce. The sausage is caramelized and best served with white rice and a fried egg.
Provided by Jose Napoleon Cuasay Artiaga I
Categories Breakfast and Brunch Meat and Seafood Sausage
Time 2h25m
Yield 4
Number Of Ingredients 6
Steps:
- Combine sliced sausage, brown sugar, white vinegar, and soy sauce in a large plastic bag. Seal and marinate in the refrigerate, 2 hours to overnight.
- Pour sausage mixture into a large skillet over medium-high heat. Add water and vegetable oil; cook and stir until liquid is reduced and sausage is browned, about 15 minutes.
Nutrition Facts : Calories 522.2 calories, Carbohydrate 29.3 g, Cholesterol 81.1 mg, Fat 37.9 g, Protein 14.5 g, SaturatedFat 16.7 g, Sodium 1166.4 mg, Sugar 28.8 g
BOB'S ITALIAN SAUSAGE SLIDERS
I wanted to make something different for a Superbowl Party I threw a few years ago. This was what I came up with and it has been a hit with pot lucks and get togethers.
Provided by Bob Pope
Categories Pork
Time 30m
Yield 8 sliders, 8 serving(s)
Number Of Ingredients 6
Steps:
- Weigh and divide the sausage into 2 ounce balls.
- Flatten into patties.
- Fry them until done.
- If cooking a large amount of them such as a party, I have baked them as one big sheet and divided into patties.
- Top individual patties with about a teaspoon of marinara sauce each.
- Place a little of the fire roasted red and green peppers and onion on the marinara sauce.
- Place the quartered sliced Mozzarella cheese on the peppers.
- Bake at 350 degrees Fahrenheit or broil until the cheese is melted and slightly browned.
- Butter the sliced rolls; place on griddle or grill.
- When browned, place the patties on the rolls. And enjoy!
Nutrition Facts : Calories 330.3, Fat 19.6, SaturatedFat 7, Cholesterol 39.7, Sodium 996.8, Carbohydrate 21.9, Fiber 1.7, Sugar 5.6, Protein 16
SUPER SIMPLE SAUSAGE SLIDERS
Ah it is baseball season again and warm weather. What best to go with the season than outdoor grilling, super fast and simple recipes, and a fun sandwich. Instead of the regular bun and big hamburger, go for a slider, smaller, cuter, and just plain fun. A bit of the twist is that this is a sausage slider and very versatile one at that.Change the condiments and toppings and you could have breakfast instead of lunch or dinner. This is a fun entrée for adults and kids alike. Use the smaller biscuits and have mini-mini sausage sliders and use as an appie. Just have fun and let me know the combinations you make from this versatile and easily adaptable recipe. Have fun. Invented recipe for RSC#16.
Provided by Chef1MOM-Connie
Categories Lunch/Snacks
Time 20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Follow directions on biscuit can to make biscuits, remove from oven let cool then slice or pull apart in half (top and bottom) I used the buttermilk Grande size. (This can be done ahead of time or while you are making the patties. I made mine a few minutes ahead of time, mixed the meat, and then grilled. Biscuits just coming from oven and let cool for 5 minute while I got the condiments together and table set.).
- In a bowl mix together sausage, basil, S&P corn flake crumbs, and egg.
- Make 8 mini patties just a tad larger than the biscuits and fry in a grill pan or grill on grill top til done approximately 4 min per side for well done.
- Once patties are done, place onto bottom half of biscuit, top with ½ slice Swiss cheese, spinach, onion slice, and any garnish you choose. We like horseradish mustard or mayo, tomatoes and the onion.
- Serve with a side salad or a baseball game and a smile.
Nutrition Facts : Calories 369.8, Fat 24.4, SaturatedFat 9.3, Cholesterol 68.8, Sodium 1318.6, Carbohydrate 19.2, Fiber 0.7, Sugar 3.7, Protein 17.9
PHILIPPINE LONGANISA DE EUGENIO (SWEET SAUSAGE)
This is for the taste minded. Favorite of Asia, a simple sweet sausage. Have it with eggs and you are in breakfast heaven!
Provided by Eugenio Vincenzo
Categories World Cuisine Recipes Asian Filipino
Time P4DT1h13m
Yield 12
Number Of Ingredients 11
Steps:
- In a small bowl, stir together sugar, oregano, ginger, pepper, salt, and curing salt until evenly combined; set aside. Mix together garlic, ground pork, and ground pork fat in a large bowl until combined. Sprinkle with spice mixture, pour in white vinegar, and mix thoroughly.
- Rinse the sausage casings very well until all of the salt or brine is gone; tie a knot at one end of the casing, then thread the other end onto a sausage stuffing tube. Stuff the casing with the sausage mixture, twisting the filled casing every 2 1/2 to 4 inches to form links. Once all of the sausage mixture has been used, tie the end of the last link.
- Using fine cotton kitchen twine, tie the ends of each sausage link tightly, then cut between each link to separate. Place into a glass or plastic container, cover, and allow to mature in the refrigerator for 4 days, after which point they may be frozen.
- To cook the longanisa, fill a skillet with 1/2 to 3/4 inches of water and add thawed sausages. Simmer over medium-high heat until the water evaporates, about 20 minutes. Uncover, and allow the sausages to fry in their own oil until golden brown, about 8 minutes more.
Nutrition Facts : Calories 496 calories, Carbohydrate 8.7 g, Cholesterol 70.6 mg, Fat 44.4 g, Fiber 0.1 g, Protein 14.6 g, SaturatedFat 16.2 g, Sodium 1011.4 mg, Sugar 8.3 g
ALL-AMERICAN SAUSAGE AND PEPPER SLIDERS
In the ballpark keep one hand free for a fly ball. Learn from this and make sausage and pepper hero sandwiches into sliders. -Veronica Callaghan, Glastonbury, Connecticut
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, brown sausages on all sides, about 5 minutes. Reduce heat to medium-low; add water. Cover and cook 10-15 minutes or until a thermometer reads 160°. Remove from pan; keep warm., In the same pan, heat oil over medium-high heat. Add peppers and onions; cook and stir until tender. Add brown sugar, vinegar, Worcestershire sauce and pepper; cook 5 minutes longer or until vegetables are coated., Cut each sausage lengthwise in half, then crosswise in half. Serve in rolls with pepper mixture.
Nutrition Facts : Calories 620 calories, Fat 29g fat (10g saturated fat), Cholesterol 95mg cholesterol, Sodium 1189mg sodium, Carbohydrate 68g carbohydrate (27g sugars, Fiber 6g fiber), Protein 23g protein.
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