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Spicy Sausage Bruschetta

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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.

LEARN MORE

Similar to a fruity, sweet, slightly tart red wine, Leinenkugel's® Berry Weiss contrasts perfectly with the overall spicy, savory nature of this appetizer.

Topics:
Appetizers, Pork, Italian, Fall, Winter

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.

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