Red White and Broil with Firehouse Gold Topping!

We wanted to put together something just a little different in this recipe.  While our craft sausages are always the headliners, the toppings seldom get top billing.  To that end, we created a special topping called Grillhouse Gold.  The flavors all play nicely together and the the finished links are not only delicious, but visually striking as well. This recipe was released on Memorial Day.

Ingredients

—5 Links: Queen City Sausage Smoked Sausage

—5 Buns

—2 TBLS Sweet and Hot Mustard

—1 TSP Dijon mustard

—1 TSP Dark brown sugar

—1 Pat of butter

—1TSP Smoked paprika

—2 TSP Worcestershire sauce

—1TSP Apple cider vinegar

—1/4 Cup Asiago cheese as topping

—1 Red pepper

—1 Green pepper

—1 Yellow pepper

—3 Cloves garlic.  Minced

—1/2 Bunch green onions

—1 OZ Olive oil

—Salt and pepper

Directions

1. Thinly slice the peppers and onions.  Add to a large skillet and add olive oil.  Med-low heat

2. Add the vegetables to the heated skillet.  Cook slowly to reduce moisture and caramelize

3. Add in the butter, mustards, sugar, paprika, Worcestershire, ACV, and garlic.  Blend well.  Remove from the heat

4. Place the links in a baking sheet and place in the oven or grill to brown up nicely

5. Remove the links and on the same pan, place the buns.  Add the links, top with the prepared toppings and dust with the Asiago cheese

6. Place the sausages under the broiler (Low)

7. Do not over broil.  Let the cheese melt and the buns begin to toast

8. Serve immediately