Grilled Smokies with Drunken Sauerkraut
Grilled Smokies with Drunken Sauerkraut
A beer-spiked mayo, wholegrain mustard and horseradish creates a nose-tingling condiment to complement our grilled Smokies and beer-braised sauerkraut.
Servings
4
Preparation
10 Mins
Cook Time
20 Mins
Level
Ingredients
1 tbsp canola oil
2 Schneiders® Original Smokies, finely diced
1 shallot, finely chopped
3 cloves garlic, minced
2 plum tomatoes, diced
¼ cup dry white wine
¼ cup finely chopped toasted pecans
12 jalapeno peppers
¼ cup finely shredded mozzarella cheese
Directions
In large nonstick skillet, heat oil over medium-high heat. Fry sausage, shallot and garlic until light golden, about 4 minutes. Add tomatoes and white wine; bring to boil.
Reduce heat and simmer until wine has evaporated and tomatoes are broken down, 3 to 5 minutes. Remove from heat and let cool.
Meanwhile, cut jalapenos in half, lengthwise; scrape out seeds and membranes, leaving stems intact. Arrange peppers, cut side up, on baking sheet. Spoon sausage mixture into peppers; sprinkle with pecans and cheese.
Bake in 375°F (190°C) oven until peppers are soft and beginning to brown on bottoms, about 40 minutes.
