Recipe:Steakhouse Sausage Choripan
with Roasted Red Pepper Relish
- Prep Time: 15 minutes
- Cook Time: 25 minutes
This South American staple is a not for the faint-hearted but certainly for the hungry! We've upgraded it using a pork steakhouse sausage, and this roasted red pepper relish further accentuates the meatiness and mouthwatering flavor. Serves 5 - .
Ingredients
-
Pork Steakhouse Sausage, thawed
1.00 LbQty 1 Lb$4.48 -
FRENCH BAGUETTE, thawed and oven warmed
1 pieceQty 1 piece$1.48 -
Roasted Red Pepper Relish:
Qty -
Yellow Onion, diced"
Qty 1 Piece -
Olive Oil
Qty 2 Tbsp. -
Roasted Peppers, diced
Qty 1 1/2 Cup -
Garlic Clove, minced
Qty 1 clove -
Fresh Parsley, chopped
Qty 1 Tbsp.
Cooking
Instructions
- Heat oil over medium heat. Add diced onions and cook until caramelized, about 10 minutes. Transfer to a bowl and add the rest of the ingredients for the relish. Set aside.
- Preheat a grill to medium-high temperature. Grill sausages for 2-3 minutes per side making sure they have some grill marks. Reduce heat to medium-low and grill for an additional 12 minutes turning sausages often for even cooking.*
- Bake baguette according to directions on the package. Remove from oven and cut into 5” segments. Slice in half horizontally without cutting all the way through.
- Place whole sausage into each baguette section and serve with roasted pepper relish on top.*USDA recommends cooking raw sausage to a minimum internal temperature of 160°F.