Smoked Dakota Sausage with Sauteed Onion Sammies
HAPPY INDEPENDENCE DAY!!!
Just about in time for the Fourth of July holiday, two recipes for your bbq! Please see my previous post for Ian Schwartz's Elote: Mexican Street Corn and here, for my Smoked Dakota Sausage Sandwich with Sauteed Onions. Smoked Dakota's are easily found at your local butcher shoppe. Let's get started, shall we?
Ingredients:
Smoked Dakota sausages, 1 per person
Sourdough or French bread buns
1 large yellow onion, coarsely chopped, for four
2 cloves garlic, finely chopped or grated
few sprigs fresh cilantro
1 rounded tablespoon white wine whole seed mustard
salt and pepper
your favorite condiments
*I used mustard, mayo, Chipotle Mayo and sriracha
2 cups your favorite grated cheese (I used mozzarella)
4 tablespoons olive oil
2 tablespoons butter
To a medium skillet over medium-high heat, add three tablespoons extra virgin olive oil and two tablespoons butter. As the butter melts and starts to foam, add the chopped onion. Stir to coat the onion, add a good pinch of salt and pepper and stir well. Allow to simmer three minutes, then add the garlic and stir. Reduce the heat and simmer fifteen minutes, stirring occasionally. The onions should be just about translucent before serving.
Meanwhile, in a larger skillet over high heat with a tablespoon of evoo, or, out on the grill, add the Dakota Sausages and cook until the skin is crispy. The aroma is going to be festive and bring back memories of bbq's past.
Add your favorite condiments to the buns, toasted or not, and pile on the cheese and onions, add cilantro as garnish and and have at it! Let the festivities begin!
Now! Go out there and cook for someone you love! Your family, loved ones and You will love the smoky sausage, the mustard bite of the onions and the tang of the condiments! Serve with Ian Schwartz's Elote: Mexican Street Corn, and the party is on!!!
As always, Thank You for your time and consideration!
Again, Happy Independence Day!!!!
~Martin
In-House Cook
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