Mexican Sausage Crostini Food

SWEET SAUSAGE AND PEPPER CROSTINI

Steps:

• Preheat the oven to 375 degrees F.
• Pour the prosecco into a deep skillet and bring to a simmer over medium heat. Add the smashed garlic, bay leaf and sausages. Simmer until the sausages are cooked through, about 15 minutes. Remove the sausages, reserve the cooking liquid, and let the sausages rest a few minutes. Bring the cooking liquid to a simmer and cook until reduced and slightly thickened into a sauce. Slice the sausages on the bias into thin slices.
• In a small bowl, combine the chopped garlic with a few tablespoons of olive oil and some salt and pepper. Brush the garlic and oil onto each baguette slice and bake until golden brown and crispy.
• Roast the peppers in the oven or over an open flame until almost blackened. Transfer the peppers to a bowl, cover and let steam and cool. Remove the skin and slice into thin slices.
• In a large saute pan, heat 2 tablespoons olive oil over medium heat. Saute the onions until translucent, and then add the peppers, basil, oregano and thyme and cook for 5 minutes.
• To assemble the crostini: Top each bread slice with a slice of sausage, brush with reduced prosecco broth and top with the peppers and onions.
• This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

MEXICAN SAUSAGE CROSTINI

Steps:

• Preheat oven to 400°. Arrange bread slices on an ungreased baking sheets; bake until lightly toasted, 6-8 minutes. , In a large skillet, cook and crumble sausage over medium heat until no longer pink, 5-7 minutes. Remove from pan with a slotted spoon; pour off drippings., Whisk together eggs, salt and pepper; stir in green onions. In same pan, cook and stir egg mixture just until thickened and no liquid egg remains; stir in sausage., Spoon salsa over toasts. Top with sausage mixture; sprinkle with cheese. Bake until cheese is melted, 1-2 minutes. Top with sour cream and cilantro.

MEXICAN CHORIZO

Steps:

• Place the pork, Aleppo pepper, chili powder, garlic, salt, black pepper, oregano, cumin, cloves, and coriander into a bowl, and lightly toss the pork with the seasonings until thoroughly blended. Cover the bowl, and refrigerate the meat, your meat grinder's head assembly, and grinder hopper for 1 hour.
• Fill a large mixing bowl with ice cubes, and place a smaller metal bowl in the ice cubes to catch the ground meat. Assemble the chilled meat grinder, and grind the pork and seasonings using a coarse cutting plate. Return ground meat to refrigerator for 30 minutes. Lightly stir the ground pork with the vinegar and water until thoroughly mixed, form into patties, and refrigerate overnight, covered, to let flavors develop.
• Heat vegetable oil in a heavy skillet over medium-low heat, and pan-fry the patties until browned and no longer pink in the middle, 5 to 8 minutes per side.

CHORIZO (MEXICAN SAUSAGE)

Steps:

• Mix all ingredients together.
• Chill before using.

CHEESY BEEF & SAUSAGE CROSTINI

Steps:

• Heat oven to 350°F.
• Crumble both meats into large skillet; cook on medium heat until evenly browned, stirring occasionally. Drain meats; return to skillet. Add all remaining ingredients except bread; mix well.
• Arrange bread slices in single layer on baking sheets; top with meat mixture.
• Bake 10 to 12 min. or until heated through.

CHORIZO OR HOMEMADE MEXICAN SAUSAGE

Steps:

• Place meat in a large bowl.
• Have everything cool.
• Break up the meat, sprinkle evenly with the rest of the ingredients.
• Make sure everything is evenly mixed by kneading the mixture with your hands.
• At this point the chorizo will keep for at least a couple weeks in your refrigerator, Or let it season for a couple days in your refrigerator, then wrap it in small packages, (3-4 ounces is about right for two people), and it will freeze fine for months.
• It can also be stuffed into casings and smoked like any other pork sausage.