I was inspired to try something new today.
I had hot sausage sitting around, and in the back of my mind, a great idea.
First of all, I have some pretty good sweet chili sauce, made by Asian Gourmet, and a nice sweet and spicy mustard, made by Woebers.
My idea was to grill the sausage until thoroughly cooked, grill a club roll, grill the sweet inner part of a white onion and make a sandwhich. But not just an ordinary one.
I carefully halved the sausage , careful not to let the wonderful juice out, and applied the sweet chili sauce as one would do with any condiment. I then topped the "wound" with grilled sweet onion. I added a dash of mustard to the top of the roll, and had a wonderful sweet and spicy sausage sandwhich, with the chili mixing with the peppers already in the sausage, sweet and spicy, and the mustard by the same name held it all together. The onions were barely noticable, but added their own distinct flavor to the dish.
I had hot sausage sitting around, and in the back of my mind, a great idea.
First of all, I have some pretty good sweet chili sauce, made by Asian Gourmet, and a nice sweet and spicy mustard, made by Woebers.
My idea was to grill the sausage until thoroughly cooked, grill a club roll, grill the sweet inner part of a white onion and make a sandwhich. But not just an ordinary one.
I carefully halved the sausage , careful not to let the wonderful juice out, and applied the sweet chili sauce as one would do with any condiment. I then topped the "wound" with grilled sweet onion. I added a dash of mustard to the top of the roll, and had a wonderful sweet and spicy sausage sandwhich, with the chili mixing with the peppers already in the sausage, sweet and spicy, and the mustard by the same name held it all together. The onions were barely noticable, but added their own distinct flavor to the dish.
