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I am the sort to have some truly delicious artisan bread at my home most of the time. It finds its way to my table as sandwiches, French toast, bruschetta and any other number of dishes. However, the ends tend to be very crusty ... and often just end up toasted and slathered in butter to soften them a bit. In an effort to give them an ending befitting the delightful bread, my husband and I came up with this recipe together.
I sent him to the deck with a plate of Italian sausages and the ends of the bread loaf and I attended to the vegetable mixture for the top. Together, we assembled what we both agreed was a truly lovely dish in minutes. Something delicious that came together quickly and let us work together? Here's to creative ways to use what are often deemed "leftovers" by others!
As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at .
2 Italian sausage links -- spicy or mild or combination
2 ends of a sourdough bread loaf, hollowed out
2 T. olive oil
1 medium red onion, sliced
1/2 green pepper, finely diced
1 medium tomato, chopped
2 cloves garlic, minced
1 tsp. salt
1/4 tsp. black pepper
1/4 tsp. smoked paprika -- you can use regular if smoked isn't available
1/4 tsp. ground cumin
2 T. butter
Prepare a gas grill and grill the sausage over direct heat, to cook, and the bread ends over indirect heat, to toast.
Meanwhile, heat the olive oil over high heat in a medium skillet. Add the onions and pepper and cook until softened. Lower the heat to medium and add the tomato, garlic and seasonings. Cook for an additional 5-7 minutes or until the mixture becomes softened and almost creamy. Remove from the heat and add the butter, mixing until it melts.
Remove the bread and sausage from the grill. Place each bread end in a bowl. Slice the sausage and add to the bowl and cover with the vegetable mixture. Serve immediately.