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  • Ragin’ Cajun Muffeletta Grilled Sausages
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    Ragin’ Cajun Muffeletta Grilled Sausages



    • 8 Premio Cajun sausages
    • 8 potato or hot dog buns, split
    • 16 slices provolone cheese
    • Roasted red peppers from jar, sliced
    • 1 cup pepperoncini, with 1 cup brine
    • 1 cup (packed) red onion, thinly sliced
    • 1 TSP. dried oregano

    Chopped Olive Tapenade:

    • 1/2 lb. mixed olive, pitted
    • 2 anchovy fillets, rinsed
    • 1 small clove garlic, minced
    • 2 TBSP. capers
    • 3 fresh basil leaves
    • 1 TBSP. freshly squeezed lemon juice
    • 2 TBSP. extra-virgin olive oil
    How to make Ragin’ Cajun Muffeletta Grilled Sausages:

    Preparation for Tapenade:
    1. Thoroughly rinse olives in cool water.
    2. Place all ingredinets 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.
    3. 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 sausages 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.

    Submitted by: Peter H.

    Summer 2013 Grilling Recipe Contest

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