Ingredients:
8 Premio Sausage (choose your favorite) links
16 slices provolone cheese
Jarred roasted red peppers, sliced
1 cup pepperoncini, with 1 cup brine
1 cup (packed) red onion, thinly sliced
1 teaspoon dried oregano
Chopped Olive Tapenade:
1/2 pound mixed olives, pitted
2 anchovy fillets, rinsed
1 small clove garlic, minced
2 tablespoons capers
3 fresh basil leaves
1 tablespoon freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
- 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 Ragin' Cajun Muffeletta Grilled Sausages:
Preparation for Tapenade:
1. Thoroughly rinse olives in cool water.
2. Place all ingredients in the bowl of a food processor; process to combine, stopping to scrape down the sides of the bowl until mixture becomes a coarse paste, approximately 1-2 minutes. Transfer to a bowl and serve.
Preparation for Grilled Sausages:
1. Mix pepperoncini, brine, red onion and oregano in a bowl; let stand for 30 minutes, then drain.
2. Prepare a grill, over medium-high heat. Place Premio Sausage on grill.
3. Place buns, flat side up, on grill; cover with 2 slices of cheese and grill until cheese melts and sausages are heated through (approximately 5 minutes for sausages and 3 minutes for buns- cover grill if needed).
4. Transfer buns and sausages to plates; top with pickled onions, tapenade, and peppers. Serve.
SERVINGS: 8
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