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  • Festive Florentine Sausage Stacks
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    Festive Florentine Sausage Stacks


     

    Ingredients:

    • 4 Premio Mild Italian sausage patties
    • 4 large Portobello mushroom caps, stems removed
    • 4 slices polenta, cut ½-inch thick from a precooked roll
    • 2 Tbsp. olive oil, divided
    • 4 thin slices sweet onion
    • 4 roasted red bell pepper halves, patted dry
    • 4 slices mozzarella cheese
    • 1 Tbsp. balsamic vinegar
    • ¼ tsp. ground black peppers
    • ¼ tsp. salt
    • ½ tsp. lemon zest
    • Snipped flat leaf parsley, for garnish

    How to make Festive Florentine Sausage Stacks:

    1. Brush Premio sausage patties, mushroom caps and polenta slices with 1 Tbsp. olive oil.  Place patties, caps and slices on baking sheet 8-inches from heat source and broil 10-12 minutes per side, or until golden brown.  Remove baking sheet from oven, leaving broiler on.
    2. Make 4 stacks, starting with a mushroom cap; top with polenta slice, followed by a sausage patty, onion slice, pepper half and slice of mozzarella cheese.  Broil to melt the cheese and heat through, about 1-2 minutes.
    3. Combine the remaining olive oil, vinegar, pepper, salt and zest.  Place each stack on a plate, drizzle with the vinaigrette, garnish and serve.

    Yields: 4 servings

     

    Submitted by: Roxanne C.   

    Winter Recipe Contest 2014-2015 

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