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.

ROASTED PORK SLIDERS

Steps:

• For the roasted pork: Preheat the oven to 375 degrees F. Season the pork loin on all sides with the salt and pepper.
• In a small bowl, combine the coconut milk and BBQ sauce. Set aside.
• In a 10-inch cast-iron skillet over medium-high heat, add the canola oil and heat until the oil just starts to smoke. Add the pork to the skillet fat-side down. Sear on all sides until golden brown, 2 to 3 minutes per side. Set the pork aside on a plate.
• Stir in the onions and cook until softened and browned, about 2 minutes. Add the diced pineapple, then place the seared pork on top of the onions and pineapple. Pour some of the BBQ mixture over the pork, coating the top, then pour the rest around the skillet, stirring it into the onion-pineapple mixture as much as possible. Transfer the skillet to the oven and cook until the pork and onions are deeply caramelized, and the internal temperature of the pork reaches 145 degrees F, 35 to 40 minutes. Let rest 10 to 15 minutes.
• For the slaw: Combine the napa and red cabbage together in a bowl. Add the salt and toss. Stir in the Spicy Mayo, adding more if desired, to evenly coat the cabbage. Set aside.
• To assemble: Slice the pork into thin rounds, then cut the rounds in half to make half-moons. Season the pork slices with salt. Place a heaping tablespoon of the pineapple and onions on top of each bottom bun, followed by 2 to 3 half-moon slices of pork, then a heaping tablespoon of the slaw. Place the top buns over the slaw on each. Serve immediately.
• Combine the mayonnaise, coconut milk, sriracha and lime juice in a bowl and stir together until smooth. Store in the refrigerator until ready to use, up to a week.

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.

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.

BEEF AND GROUND PORK SLIDERS

Steps:

• In a saute pan over high heat, add the butter, onions, white pepper and 1 teaspoon salt, and cook over high heat until the butter has melted. Reduce the heat to medium and finish cooking the onions until slightly browned on the edges, 7 to 8 minutes.
• Mix the beef, pork, remaining 1 teaspoon salt, and black pepper in a bowl. Do not over mix or the burger will be too tightly bound. Portion the meat into 12 (2-ounce) balls, then flatten the balls into patties about 2 1/2 inches round.
• Preheat a grill and grill the burgers for 4 to 5 minutes on each side, or until the internal temperature reaches 160 degrees F.
• Combine the mayonnaise-mustard mixture with the lemon juice and shredded romaine. Top the bottom bun with the dressed lettuce, a burger, some caramelized onions, and cheese of choice. Add the top bun and serve.

SAUSAGE & PEPPERS SLIDERS

Steps:

• Place a large skillet over medium-high heat with 2 tablespoons of EVOO. Add the onions, bell peppers, and garlic to the pan and cook until the veggies are tender, 7 to 8 minutes. When the veggies are tender, add the Worcestershire and season with salt and pepper.
• While the veggies are cooking, place a second skillet over medium-high heat with the remaining tablespoon of EVOO. Shape the sausage into thin patties and wrap the meat around the cubed cheese. Cook the patties for 4 minutes on each side, or until they're deep brown and firm.
• Place the patties on roll bottoms and top with the peppers and onions. Set the roll tops in place and serve.

SAUSAGE AND PROVOLONE QUICHE

Steps:

• Preheat the oven to 400°F.
• To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Keep the pie shell close by, as you will add ingredients one at a time.
• To prepare the filling, melt the butter in a medium skillet over high heat. Add the onions and sauté until they achieve a golden brown color, approximately 5 minutes. Spread the sautéed onions across the bottom of the pie shell.
• Remove the outer skin from the sausage by lightly cutting each sausage down the middle and then peeling off the casing. Place the sausages in a baking sheet and bake for approximately 30 minutes, or until they are thoroughly cooked. When you have finished cooking the sausages, increase heat to 425°F to let the oven preheat for the pie. Let the sausages cool, and then cut them into 1/2-inch pieces. Evenly distribute the sausages over the onions. Cover the sausages with a layer of evenly distributed provolone slices. Sprinkle the parsley over the provolone layer.
• In a medium bowl, using an electric mixer on medium speed, combine the eggs, half-and-half, salt, and pepper. Pour the egg mixture into the pie shell, covering the onions, sausages, provolone, and parsley.
• To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 350°F, and continue baking for 40 minutes, or until the quiche is firm in the middle. Transfer the pie plate to a wire cooling rack and allow the quiche to cool and set for at least 10 minutes before serving.
• Cooked Sausage and Provolone Quiche can be stored in the refrigerator for up to 3 days. An uncooked quiche can be stored in the freezer for up to 2 months. To optimally keep quiche, put it in the freezer uncovered and let it freeze on a flat surface. Once the quiche has frozen, wrap it tightly in plastic wrap and return it to the freezer.