Ingredients:
1 package Premio Private: Sweet Italian Chicken Sausage Griller Patties
1 tbsp. freshly squeezed lemon juice
Salt & pepper to taste
Potato rolls
Fig Mustard:
6 tbsp. brown sugar
1 1/2 tbsp. balsamic vinegar
1 1/2 tbsp. mustard powder
1/2 tbsp. mustard seeds
1 1/2 tbsp. honey mustard
3 tbsp. water
1 tbsp. freshly squeezed lemon juice
Salt & freshly ground black pepper, to taste
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make Premio Chicken Sausage Burger with Zesty Fig Mustard:
1.Juice lemon into a bowl and set aside to use in mustard and to dress arugula.
2. Cut off the stems and quarter your figs, then blend until you like the consistency. Set aside.
3. In a small saucepan, mix brown sugar and balsamic vinegar and cook over medium heat until sugar is dissolved. Add blended figs and cook for 10 more minutes over low heat.
4. Add mustard powder, mustard seeds, mustard, water, lemon juice, salt and black pepper to the fig mixture and cook for 10 more minutes.
5. Grill Sausage patties per the package instructions.
6. Meanwhile, toss arugula, remaining lemon juice, salt & pepper.
7. Toast Potato rolls, spread Fig mustard on the top bun, add a sausage patty, top with arugula and serve.
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