Bread Dipping Sautéed Smoked Sausage Medley

We combined the convenience of a quick sauté, with sausage balls and an incredible dipping sauce medley.

Ingredients

—3 Links: Queen City Sausage—Smoked Sausage.  Sliced on the bias

—1 Cup Portobello mushrooms.  Sliced

— 1/2 Red onion.  Sliced

—1/2 Cup Olive oil

—1/2 TSP Red pepper flakes

—3 Cloves garlic. Sliced

—1/2 TSP Dried basil

—1/2 TSP Dried thyme

—1/2 TSP Dried oregano

—1/2 TSP Dried rosemary

—Pinch of salt and pepper

—1 Loaf Sourdough bread

—Sausage Balls—Optional—See our recipe!

Directions

1. Medium skillet, medium low heat.  Add 1 OZ of the olive oil

2. Add the sausages, onions, garlic, and mushrooms to sauté

3. In a medium bowl, add all of the dry ingredients to mix together

4. Add the remaining olive oil to the skillet once the skillet items are sautéed with the heat turned down to low

5. Quickly add the bowl ingredients to the skillet.  Stir well to blend

6. Serve immediately with slices of the sourdough bread or chunks and optional sausage balls

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