Pork Sausage And Provolone Sliders Recipes

ITALIAN SAUSAGES WITH PROVOLONE

Steps:

• In a large skillet, brown sausages in batches in oil. Drain. Transfer to a 5-qt. slow cooker. Add the peppers, onions and salad dressing. Cover and cook on low for 4-5 hours or until a thermometer reads 160° and vegetables are tender., Place sausages and cheese in buns; using a slotted spoon, top with pepper mixture.

TRIPLE PORK SLIDERS

Steps:

• Preheat a flat top grill pan to medium-high heat.
• In a medium bowl, mix the ground pork, sausage, cheese, shallot, garlic, and salt and pepper, to taste. Form the meat mixture into small equal-sized patties.
• Cook the burgers for 3 to 4 minutes on each side. Remove them from the pan and serve on split rolls with a half a slice of bacon, lettuce, tomato and Smoked Paprika Mayonnaise.
• Mix all of the ingredients together in s medium bowl. Cover with plastic wrap and refrigerate until serving, allowing the flavors to meld. Can be made a day ahead.

SAUSAGE AND PROVOLONE SANDWICHES WITH ROASTED TOMATO SAUCE OR HOMEMADE MARINARA

Steps:

• Preheat the broiler in your oven. (You can also use a toaster oven.)
• Slice the bread into thick pieces and toast. Lay the toasted slices out on a baking sheet that's been covered with a sheet of aluminum foil.
• Spoon some tomato sauce or marinara onto each piece of toast. Top each slice with a few crumbles of Italian sausage and two slices of provolone cheese.
• Place the toasts under the broiler just long enough to melt the cheese, about 1 minute.
• Remove from the oven, place sandwiches on serving plates. If using roasted tomato sauce, drizzle with another tablespoon or two of tomato sauce.

FILIPINO SAUSAGE SLIDERS

Steps:

• Make the sausage: Combine the vegetable oil and annatto seeds in a very small pan and set over high heat. Tip the pan so the oil and seeds collect at one side and the oil more or less submerges the seeds. Cook until the oil looks bright red, 1 to 2 minutes. Let cool in the pan, then strain, discarding the seeds.
• Combine the remaining sausage ingredients in a large bowl, add the annatto oil and mix with your hands just until the ingredients are well distributed. (Overmix and your sausage will be tough.) Let the mixture sit for at least 1 hour or keep in the fridge for up to 24 hours.
• Make the sliders: Preheat the oven to 350 degrees F. Using about 1/4 cup of the sausage mixture for each, form twelve 1/2-inch-thick round patties.
• Arrange the rolls cut-sides up in one layer on a baking sheet and toast in the oven until the cut sides are light golden and the insides are still soft, about 2 minutes. Meanwhile, heat 1 tablespoon vegetable oil in a large ovenproof skillet over medium heat until it shimmers. Add 6 of the patties and cook, flipping once, until they?re brown on both sides, about 2 minutes per side. Remove to a plate. Repeat with the remaining 1 tablespoon vegetable oil and remaining 6 patties. Return all of the browned patties to the skillet, then transfer the skillet to the oven and bake until the sausage is cooked through, about 3 minutes.
• Spread as much garlic mayo as you like on both the roll tops and bottoms. Top with the sausage patties. Put as much as you want of the pickled shallots on the patties. Cover with the roll tops and eat.
• Pickled Shallots
• Combine 2 cups unseasoned rice vinegar, 1/4 cup Asian chili oil, 2 tablespoons sugar and 1 tablespoon each kosher salt and ground toasted coriander seeds in a bowl and stir to dissolve. Combine 10 ounces large shallots (sliced into 1/4-inch-thick rounds) and one 2-inch knob peeled ginger (cut into matchsticks) in a tall container and pour in the vinegar mixture. Let sit for a few hours at room temperature, stirring once. Eat while they?re crunchy, or even better, keep them covered in the fridge for at least 24 hours or up to 1 month. Makes about 1 quart.
• Garlic Mayonnaise
• Combine 1 cup mayonnaise, 2 tablespoons distilled white vinegar, 1 teaspoon garlic powder and 1/2 teaspoon finely ground black pepper and stir well. The garlic mayonnaise keeps in an airtight container in the fridge for up to a week.

SAUSAGE AND PEPPER SLIDERS

Steps:

• Form the sausage into eight 1/2-inch-thick patties.
• Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the peppers, shallots and garlic and cook, stirring occasionally, until soft, about 8 minutes. Add the tomato sauce and simmer until slightly thickened, about 3 minutes.
• Meanwhile, heat a large nonstick skillet over medium-high heat. Add the sausage patties and cook, turning once, until golden brown on both sides and cooked through, about 4 minutes per side.
• Place the patties onto the bottom buns and top with some of the pepper mixture and a sprinkling of parsley. Top with the top buns and serve immediately.

ITALIAN SAUSAGE SLIDERS

Steps:

• In a large bowl combine sausage and beef. Using your hands, blend the two meats together and form into one large ball. Use a spoon or a small measuring cup to gather up about a 3 oz ball and press into patties. In a large skillet over medium-high heat, pan fry 4 or 5 sliders at a time. Cook for about 3 minutes then flip and continue cooking for another 3 minutes. Test for doneness, internal temperature should be 160 degrees F. Slice the buns and top the sliders with your favorite condiments.

ITALIAN SAUSAGE AND PROVOLONE SKEWERS

Steps:

• Cut onion and peppers into 1-in. pieces; place in a large bowl. Add tomatoes, oil, pepper and salt; toss to coat. On 16 metal or soaked wooden skewers, alternately thread sausage and vegetables., Grill, covered, over medium heat 8-10 minutes or until sausage is heated through and vegetables are tender, turning occasionally. Remove kabobs from grill; thread one cheese cube onto each kabob.

PROVOLONE MEATBALL SLIDERS

Steps:

• Combine ground meats with egg, BelGioioso Romano, parsley, garlic, salt and pepper in mixing bowl. Blend in breadcrumbs. Slowly add water, mixing until moist. Shape meatball mixture into 2-ounce patties. Refrigerate patties until ready to cook.
• Grill or pan-grill meatball burgers over medium heat on lightly oiled grill. Cook thoroughly on each side. Add 1 slice of cheese, halved to fit, atop each burger. Cook 1 minute longer to melt cheese. Toast bread, cut side down on grill. Serve each cheeseburger with 2 tablespoons grilled onions and 2 tablespoons sun-dried tomatoes.

MAPLE SAUSAGE SLIDERS WITH SLAW

Steps:

• In a large bowl, combine the coleslaw mix, apple, blue cheese and red onion. In a small bowl, whisk the oil, vinegar, maple syrup, mustard, salt and pepper. Pour over coleslaw mixture; toss to coat. Chill until serving., In a large bowl, combine the walnuts, onion, thyme, salt and pepper. Crumble sausage over mixture and mix well. Shape into 18 patties., In a large skillet, cook patties in batches over medium heat for 3-4 minutes on each side or until a thermometer reads 160°., Top each bottom roll with a burger and 2 tablespoons coleslaw mixture. Replace roll tops.