SUMMER SAUSAGE
This is my go to summer classic made better. This delicious dinner (or lunch) can stand by itself or pair with a light salad. Just be sure to grill a few extra, because, per my husband, one is just not enough. Your favorite lager or ale is highly recommended.
INGREDEINTS:
Niman Ranch Kentucky Bourbon Sausage (I use these)
1 Leek, green and white parts sliced into ribbons
1 Red Pepper
Spicy mayo, generously spread (I like Sir Kensington Sriracha mayo)
Brioche Bun (grilled)
INSTRUCTIONS:
Cut red pepper in half length-wise, removing the core and seeds. Set the red pepper, skin up on a sheet of aluminum foil and place under the broiler until skin is black. When skin is black, remove from the broiler and fold corners of the aluminum foil up so the peppers are in an aluminum foil pouch. Set aside to cool.
Cut the leek in half length-wise and remove the end the bulb. Rinse the leek to remove any dirt hiding in the inner layers. Cut the leek in ribbons, white and green part of the leek.
In a medium sauté pan, sauté the leek in oil with a pinch of salt until leeks become soft and slightly translucent.
Once the red peppers are cool, remove the charred skins. They should peel off easily. Dice the roasted red peppers into small ribbons and combine with the sautéed leeks.
Grill the sausages and brioche buns.
Assemble sausages to your liking. We use a healthy spread of Sir Kensington Sriracha mayo on the brioche bun, Kentucky Bourbon sausages piled high with the leek and roasted red pepper tapenade and sliced pickles. Enjoy!