Spicy Sausage Bruschetta
Makes: 20
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
BEER PAIRING
Pair with a Fruit Beer, like Leinenkugel’s® Berry Weiss
The slightly tart, fruity notes of Leinenkugel’s® Berry Weiss bring out the natural sweetness and bright, fruity acidity of this appetizer.
Similar to a fruity, sweet, slightly tart red wine, Leinenkugel's® Berry Weiss contrasts perfectly with the overall spicy, savory nature of this appetizer.
INGREDIENTS
3 tablespoons extra virgin olive oil
1 pound (about 3 links) spicy Italian sausage
1 shallot, minced
1 clove garlic, minced
1 15-ounce can diced tomatoes
¼ cup water
2 tablespoons red wine vinegar
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil chopped
½ tablespoon fresh oregano, chopped
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 baguette, sliced into ½-inch thick slices
1 clove garlic, peeled and whole
PREPARATION
STEP 1
Heat 1 tablespoon of oil in a large sauté pan over medium-high heat. Add sausages and cook until golden, about 3 minutes per side. Transfer to a plate.
STEP 2
Reduce heat to medium and add an additional tablespoon of olive oil, shallot, and garlic and sauté until shallot is soft, about 2 minutes. Add tomatoes, water, vinegar, herbs, salt, and pepper and stir. Return sausage to the pan and simmer for 5 minutes or until sausages are cooked through. Transfer sausages to a cutting board and slice into ¼-inch thick slices. Return sliced sausage to the pan and stir to coat.
STEP 3
Place baguette slices on a baking sheet and place under the broiler until golden, about 3 minutes per side. Rub toasts lightly with garlic then top with a large spoonful of sausage and tomato mixture. Drizzle toasts with remaining olive oil and serve.
Note: Sausage and tomato mixture can be made a day in advance, stored in the refrigerator, and reheated before serving.
Ingredients
INGREDIENTS
3 tablespoons extra virgin olive oil
1 pound (about 3 links) spicy Italian sausage
1 shallot, minced
1 clove garlic, minced
1 15-ounce can diced tomatoes
¼ cup water
2 tablespoons red wine vinegar
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil chopped
½ tablespoon fresh oregano, chopped
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 baguette, sliced into ½-inch thick slices
1 clove garlic, peeled and whole
Preparation
PREPARATION
STEP 1
Heat 1 tablespoon of oil in a large sauté pan over medium-high heat. Add sausages and cook until golden, about 3 minutes per side. Transfer to a plate.
STEP 2
Reduce heat to medium and add an additional tablespoon of olive oil, shallot, and garlic and sauté until shallot is soft, about 2 minutes. Add tomatoes, water, vinegar, herbs, salt, and pepper and stir. Return sausage to the pan and simmer for 5 minutes or until sausages are cooked through. Transfer sausages to a cutting board and slice into ¼-inch thick slices. Return sliced sausage to the pan and stir to coat.
STEP 3
Place baguette slices on a baking sheet and place under the broiler until golden, about 3 minutes per side. Rub toasts lightly with garlic then top with a large spoonful of sausage and tomato mixture. Drizzle toasts with remaining olive oil and serve.
Note: Sausage and tomato mixture can be made a day in advance, stored in the refrigerator, and reheated before serving.
