Mini Sausage Tapas
Smoked Italian Sausage Tapas
Ingredients:
4 Smoked Italian Mini Sausages
2 cups marinara sauce
½ white onion, diced
½ bell pepper, diced
3 slices of mozzarella cheese
1 tbsp diced basil
2 tbsp olive oil
Focaccia bread sliced into squares
Instructions:
In a medium saucepan, heat olive oil over medium heat. Add the diced onion and bell pepper and saute until soft, about 7 minutes. Add marinara sauce and heat until warm and slightly reduced, about 15 minutes.
On warmed focaccia slices, spread marinara sauce and top with a slice of mozzarella cheese. Bring a large nonstick or cast iron skillet to medium low heat and place focaccia slices in the pan. Cover with a lid and leave for about 7 minutes or until the cheese is melted.
Meanwhile, warm another tbsp of olive oil in a medium skillet over medium high heat. Place mini sausages in the skillet and cook on each side for about 5 minutes or until browned.
Once cheese is melted on the focaccia and sausages are browned, place one sausage on each slice of bread and garnish with minced basil. Secure with a toothpick if needed. Enjoy!
Vienna Beer Bratwurst Tapas
Ingredients:
4 Vienna Beer Brat Mini Sausages
4 tbsp spicy mustard
4 slices of aged cheddar
½ onion, sliced and caramelized
2 tbsp olive oil
4 slices of baguette
Instructions:
Bring a medium stainless steel skillet with 1 tbsp olive oil to high heat. Once hot, add sliced onions. Let the onions brown while stirring occasionally. As the onions brown, lower the heat and stir more frequently so the onions don’t burn. Keep stirring until onions are brown and caramelized, about 15-20 minutes.
On toasted baguette slices, spread spicy mustard and top with a slice of cheddar cheese. Bring a large nonstick or cast iron skillet to medium low heat and place baguette slices in the pan. Cover with a lid and leave for about 7 minutes or until the cheese is melted.
Meanwhile, warm another tbsp of olive oil in a medium skillet over medium high heat. Place mini sausages in the skillet and cook on each side for about 5 minutes or until browned.
Build the tapas by placing caramelized onions on prepped baguette slices and top with one mini sausage on each. Secure with toothpicks if needed. Enjoy!
Smoked Bratwurst Tapas
Ingredients
4 Smoked Pork and Beef Bratwurst Mini Sausages
½ jar of roasted red peppers, sliced
1 cup mayonnaise
2 tbsp sriracha
1 tbsp minced parsley
Instructions
Warm 1 tbsp of olive oil in a medium skillet over medium high heat. Place mini sausages in the skillet and cook on each side for about 5 minutes or until browned.
Meanwhile mix together 1 cup of mayonnaise with 2 tbsp of sriracha. Mix in more or less for desired spice level.
Build tapas by spreading aioli on each slice of baguette, top with sliced roasted red peppers, one mini sausage on each, and garnish with minced parsley. Secure with toothpicks if needed. Enjoy!
INGREDIENTS
1 package Charcutnuvo Organic Smoked Beef & Pork Jalapeno Cheddar Brats
2 packages of premade crescent roll dough
½ cup spicy mustard
1 cup pepper jelly
INSTRUCTIONS
Preheat the oven to 375F. Spray a baking sheet with cooking oil or line with parchment paper.
On a clean surface, lay the crescent dough flat. Get a spoonful of spicy mustard and coat the inside of the crescent dough.
Place one sausage at the edge of the crescent dough. Cut any extra dough off and set aside.
Roll the sausage up inside the crescent dough, then with a sharp knife slice into 1in pieces.
Repeat with the second crescent dough packages. You may need to cut a sausage in half to use the leftover crescent dough that you set aside.
Place the rolls on your prepared baking sheet, about 1 in apart. Depending on how large your baking sheet is, you may need to bake in two batches.
Top each roll with a dollop of pepper jelly, then place the baking sheet in the oven. Bake for 10 - 12 minutes or until the rolls are golden.
Transfer to a serving tray and serve warm. Enjoy!