Spicy sausage sandwiches
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Jalapeno peppers | |
| 1 | large | Fresh banana pepper |
| ½ | cup | Sweet red bell pepper; diced |
| ½ | cup | Vidalia or sweet onion; diced |
| ½ | cup | Frozen corn; thawed |
| 1 | tablespoon | Fresh cilantro or parsley; chopped |
| 1 | pounds | Bulk pork sausage |
| 6 | English muffins; split and toasted | |
| 6 | slices | Colby/Jack cheese |
Directions
SANDWICH
Remove seeds and membranes from jalapeno and banana peppers if desired (for a less spicy salsa). Dice peppers and place in a bowl; add remaining salsa ingredients and mix well. Cover and refrigerate until ready to serve. Form the sausage into six patties; cook in a skillet over medium heat until meat is no longer pink. Place each on an English muffin half; top with 1 tablespoon salsa and a slice of cheese. Cover with other muffin half. Serve remaining salsa on the side. Yield: 6 servings.
NOTES : "These hearty sandwiches are packed with down-home flavor. They're terrific for breakfast, lunch or a light supper. The pretty corn and pepper salsa is a garden-fresh topper for the browned sausage patties." Submitted by Eileen Sullivan, Lady Lake, Florida.
Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #686 by NGavlak@... on Jul 22, 1997