Monthly Archives: January 2012
Killer Sausage Sliders
Chili … seen it. Wings … been there, done that. Hoagies or subs … boring! Serve something unique and may I just say delicious for the big game this weekend! Chorizo Sliders with whole grain mustard and Pork/Apple Sliders with caramelized onions. You will be such a big hit.
Oh and if you’re wondering what to serve to drink, here are our suggestions (all 83% off for case of 24): Ace Pear Cider, Leffe Blonde Beer, Anderson Valley Poleeko Gold Pale Ale and Cigar City Jai Alai IPA.
1 lb chorizo, removed from casing
1 tablespoon vegetable oil
¼ cup whole grain mustard
12-18 dill pickle chips
6 dinner rolls, cut in half
Preheat cast iron skillet over medium-high heat. Add oil. Form ground chorizo into 6 small burgers. Add to the preheated skillet and cook 4-5 minutes per side.
While sliders are cooking, lightly toast dinner rolls. Split mustard between all 6 rolls, adding a little bit to both halves. When sliders are cooked, add one burger to each bottom half of roll, top with 2 or 3 pickles (your choice) and top half of roll. Press down lightly to bring it all together.
Pork and Apple Sliders
1 tablespoon unsalted butter
1 medium sweet onion, thinly sliced
1 tablespoon honey
2 teaspoons apple cider vinegar
1 lb pork sausage, removed from casing
½ gala apple, cut into ½ inch chunks
6 slider or dinner rolls
Add butter to a non-stick skillet over medium low heat. Add onion. Cook for 5-7 minutes until softened and translucent. Stir in honey and vinegar. Reduce heat to low and cook until completely browned, 20-25 minutes, stirring occasionally.
While onions cook, add sausage to a large bowl. Gently mix in apple chunks until well combined. Form into 6 small burgers. Add sliders to same cast iron skillet, still over medium-high heat. Cook 4-5 minutes per side.
While sliders are cooking, again lightly toast rolls. When sliders are cooked, add one per dinner roll, top with onions.