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

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.

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