Sausage & Pepperonata Sliders
- ashleyjostes
- Jan 27, 2015
- 3 min read
These tasty sliders are my attempt at reimagining the cocktail wiener, and let me tell you, that was no easy task! Let's be honest, cocktail wieners aren't very sexy (regardless of the name) so I decided to transform the classic recipe into a saucy sandwich with fresh Italian sausage, goat cheese and pepperonata, which is a sumptuous Italian stewed pepper condiment. It goes without saying it (yet I still feel the need to) January in Chicago is bloody cold, and this recipe is beyond comforting on a chilly night, and not to mention fun to eat and serve at a party.
Here's what you need:
6 Italian Sausage Links
2 Small Onions
3 Cloves Garlic
1 12 oz. Can Ground Tomatoes (you can also use stewed, blended in a food processor)
1 Handful Fresh Basil
1/2 Red Wine
3 Bell Peppers (stick with red, yellow and orange)
1 tbsp. Tomato Paste
1 c. Chicken Stock
1 pinch Red Pepper Flakes
1 tbsp. Balsamic Vinegar
12 Rolls or Small Buns
4 oz. Goat Cheese
1 Handful Chopped Fresh Parsley
Extra Virgin Olive Oil
Salt
Pepper
Here's how to make it:
Heat 1 tbsp. olive oil in a large dutch oven, slice the sausages in half width-wise, and add to the pot. Brown the sausages on all sides, making sure not to overcrowd the pot so the sausages don't accidentally steam (you can brown them in batches if necessary). Transfer the sausages to a plate. Keeping the heat on medium, chop one of the onions and add it to the dutch oven, cooking the onions until soft and translucent. Slice two of the garlic cloves and add to the onions, along with a pinch of salt. Cook for 1 minute then add the ground tomatoes and wine, bring to a boil and then lower to a simmer. Next, add the sausages back to the pot, and tear up the basil and toss it in as well. Continue to cook until the sausages are cooked through, about 15-20 minutes.
While the sausages are simmering away, heat 1 tbsp. olive oil in a large pan, slice the peppers and onions and add them to the pot until slightly soft. Slice the remaining clove of garlic and add it to the peppers. Next, add the tomato paste and cook until it turns deep red, about 5 minutes. Next, add the chicken stock and red pepper flakes. Cover and cook the pepper mixture for about 10 minutes, then remove the lid and cook until almost all of the liquid has evaporated, about 10 more minutes. Turn off the heat and stir in the balsamic vinegar.
Slice the rolls in half and put them on a baking sheet, cut side up. Drizzle them with olive oil and top with a sprinkle of salt, then toast under the broiler until golden brown. This will only take a few minutes, and be careful not to burn them, but if you do, don't worry! It happens to the best of us, and you can just scrape off the burnt bits.
On to the last and best step! Assemble your sliders. Neslte a few peppers onto the bottom bun, top with a sausage, a few more peppers, then crumble some goat cheese on top, add a sprinkle of parsley, and finally, set the top bun on the (where else?) top. Repeat until you've run out of buns and sausages. Serve as an appetizer, or as an entree with a light salad on the side. Enjoy!
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