Grilled Sausages with Mustard and Tortillas
About 15 servings, 2 tortilla quarters each
A special and savory method to prepare sausages. The meat is simmered in red wine before grilling- imparting a most wonderful flavor and moistness. No grill? Cook sausages thoroughly in a large skillet. Cut into slices before serving
1 pound hot or sweet Italian sausage links
1 cup hearty red wine
9 8-inch flour tortillas
Your favorite mustard, such as Dijon, honey, beer, brown, wine-flavored or coarse-ground
Place sausage in a single layer in a large skillet. Pour wine over sausages. Bring to boil. Reduce heat, cover partially and simmer until sausages are cooked through, turning frequently, about 12 minutes. Remove sausage from pan and cool slightly.
Prepare your barbecue grill according to manufacturer directions. Grill sausage until heated through and charred on all sides, about 5-8 minutes. Cool slightly and slice into bite size pieces. Alternatively, cut sausages into bite-sized slices. Thread slices on 3-4 long metal skewers.
Cut tortillas into quarters and loosely wrap in foil. Place tortillas on side of grill to heat through. Place sausage slices on a platter. Serve with tortillas and mustard
Italian Sausage with Apple Slaw
1/3 cup plain Greek-style yogurt
2 tablespoons Dijon mustard
1/2 tablespoon lemon juice
1/2 tablespoon apple cider vinegar
Ground black pepper to taste
4 cups shredded coleslaw mix
2 tart apples, cored and cut into matchsticks
1 small sweet onion, thinly sliced
12 ounce package sausages (4-5). Choose Italian, Smoke, Cajun or Brats
For the apple slaw:
Combine yogurt, mustard, juice, vinegar and pepper in a large bowl. Add slaw mix, apples and onion to the bowl and mix well. Taste for seasoning and set aside.
Grill, roast or broil sausages until browned and heated through. Serve with slaw with tortillas or on sandwich rolls.
Italian Sausage Pizza Roll
10-12 servings, as an appetizer
Substitute smoked sausage or uncooked chorizo for the Italian sausage. The filling can be made 1 day in advance. Cover tightly and refrigerate. Bring to room temperature before continuing
Extra virgin olive oil
1/4 c. chopped mild onion
1/2 red bell pepper, finely chopped
1/2 green bell pepper, finely chopped
1 teaspoon dried oregano
Salt and pepper to taste
1 pound sweet of hot Italian sausage, links (remove casing) or patties
4 ounces cream cheese, softened
1 cup shredded cheese, use a mixture of Mozzarella, Fontina, Provolone, Parmesan, Romano
1 package of refrigerated pizza crust, such as Pillsbury
Preheat oven to 350. In a medium skillet, saute the onion in olive oil until well browned. Add chopped bell pepper and saute until pepper is soft. Season with oregano and salt and pepper and remove to a large bowl.
Brown Italian sausage breaking up into chunks until browned and thoroughly cooked. Add Italian sausage to vegetables in bowl and mix in cream cheese and shredded cheeses
Carefully roll out pizza crust onto a lightly oiled baking sheet. Spread meat mixture onto the dough leaving only a scant border on the edges. Roll dough into a log shape tucking in ends. Bake until a light golden brown, about 25 minutes.
Allow to cool before slicing. Serve with marinara sauce