ITALIAN SAUSAGE BRUSCHETTA
Sometimes I garnish each slice of this bruschetta with a sprig of fresh basil. -Teresa Ralston, New Albany, Ohio
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. In a small bowl, combine mascarpone cheese and pesto., Preheat broiler. Place bread on ungreased baking sheets. Brush bread slices on 1 side with oil. Broil 3-4 in. from the heat until golden brown, 30-45 seconds on each side. Spread with mascarpone mixture. Top each with sausage, tomatoes, parsley and Parmesan cheese. Serve warm.
Nutrition Facts : Calories 131 calories, Fat 11g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 202mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
BUFFALO-STYLE SAUSAGE BRUSCHETTA
Bring your bruschetta up a notch with this Buffalo-Style Sausage Bruschetta recipe! Thin-sliced sausages are tossed with mozzarella, blue cheese and other Buffalo-style fixins to make a sausage bruschetta you'll never forget.
Provided by My Food and Family
Categories Home
Time 15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat broiler.
- Cut sausage lengthwise in half, then crosswise into thin slices; place in medium bowl. Add all remaining ingredients except toast slices; mix well.
- Place toast slices in single layer on baking sheet; top with sausage mixture.
- Broil, 6 inches from heat, 2 min. or until heated through.
Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 0.9071 g, Sugar 0 g, Protein 7 g
PANCAKE-WRAPPED BUFFALO SAUSAGE WITH HOMEMADE SYRUP
Steps:
- In a large mixing bowl, whisk together the food coloring, eggs, salt and sugar until well mixed, about 1 minute. Add the milk and oil and mix well for another minute.
- In a medium mixing bowl, mix together the flour and baking powder. Slowly add it to the wet ingredients, a little at a time, stirring gently after each addition. Once all the dry ingredients have been added, stir a few more times to combine, but do not overmix. It's okay to have a few small lumps.
- Refrigerate the batter for at least 2 hours, but it's best to let it sit overnight.
- Preheat griddle to medium-high.
- Spoon about 3 tablespoons of batter per pancake onto the grill. Cook on one side until bubbles appear and the edges are dry, about 2 minutes. Flip the pancakes and cook on the other side until the bottom is golden brown, about 1 1/2 minutes. Remove the pancakes to a plate and place in the oven or warmer to keep them warm. Repeat to make 8 pancakes
- Place the buffalo sausages on the griddle and cook until no longer pink in the middle, turning as they cook so that they brown evenly, about 3 minutes. If it's cooked too long, buffalo sausage gets very dry.
- Place a buffalo sausages on top of each pancakes. Roll the pancake around the sausage. Top with Tally's Homemade Syrup.
- In a large saucepan, combine the water, salt, sugar and corn syrup. Place on the stove over medium-high heat and bring to a slow boil. Continue boiling at medium heat for about 1 1/2 hours until the syrup turns amber-colored.
- Remove the syrup from the heat and add the maple flavoring. Ladle over the pancakes. The syrup is best served warm¿it can be reheated on the stove or in the microwave.
BALSAMIC BRUSCHETTA
Simple appetizer - the balsamic vinegar gives it a little kick. Best if the mixture has 1 or 2 hours to blend flavors before serving.
Provided by Kathy Bias
Categories Appetizers and Snacks Bruschetta Recipes
Time 15m
Yield 8
Number Of Ingredients 9
Steps:
- In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.
Nutrition Facts : Calories 194.1 calories, Carbohydrate 35.2 g, Cholesterol 2.2 mg, Fat 2.5 g, Fiber 2.2 g, Protein 8.3 g, SaturatedFat 0.8 g, Sodium 470.9 mg, Sugar 3.4 g
BUFFALO SAUSAGE
Buffalo was (and still is) the primary game meat of the American Indians of the Southwest pueblos. They either hunted buffalo or, if they were an agrarian society like most pueblo tribes, they traded corn and other supplies for buffalo jerky and buffalo skins. Originally, there were over 60 million buffalo or bison roaming the continental United States from the Northwest all the way to Virginia. But by the 1920s, they were almost extinct from overhunting, with only 1,200 left. Fortunately, they have been brought back through effort and careful husbandry, and there are many suppliers of buffalo meat today. When planning my fall menus, I always include buffalo and pair it with local New Mexican fruits like our excellent apples from the Velarde Valley. Any high-quality buffalo sausage will work for this recipe, or substitute a game or lamb sausage.
Yield makes 6 tacos
Number Of Ingredients 9
Steps:
- Preheat the oven to 300°F. Cut the prepared green chiles into 1/4-inch strips (rajas); set aside.
- In a heavy skillet, melt the butter over medium heat. Add the apple slices and sauté until lightly browned on both sides side, about 3 minutes total (be careful not to burn the butter). Transfer to a bowl and set aside.
- In a large, heavy skillet, sear the sausages on all sides over medium-high heat until golden brown, about 1 1/2 minutes per side. Transfer the sausages to a baking sheet and bake until cooked through, about 6 minutes.
- To serve, cut the links into bite-sized pieces and sprinkle with ground oregano, cumin, and fennel. Combine with the chile rajas and serve immediately or keep warm until ready to serve.
- To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with crema and goat cheese. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with crema and goat cheese, fold, and eat right away.
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