If you haven’t heard already, select Bottle King Vineyard Markets carry Aidell’s sausages! These are one of our most popular products, and we regularly demo them in the store around the holidays. During these demos, I have a lot of customers ask me how they should cook them, or what they can use them in. So today, I have two Aidell’s sausage friendly recipes that are perfect finger foods for your next get together (like your Super Bowl party this weekend!)–Adult Pigs in a Blanket and Stuffed Mushrooms!
*Adult Pigs in a Blanket*
- 8 strips of smoked bacon
- 1 package Aidell’s Italian sausage
- 1/3 onion
- 1 clove garlic
- a few tsp basil
- shredded mozzarella
- puff pastry (can be found in your local grocer’s freezer section!)
- Preheat your oven to 400* and thaw puff pastry as directed on box. Chop up your bacon and fry until just about crispy (you’ll want to leave it only slightly undercooked so it doesn’t dry out or burn in the oven!).
- Set aside bacon for later. In the same pan (with the bacon grease) fry up your chopped onion for about 4 minutes, then add garlic and basil and continue to fry for about 2 minutes.
- Remove the casing from the sausage and add to the pan. Stir everything up until the sausage is cooked (about 8 minutes or so). Then throw in your bacon.
- Place your sausage mixture in a line along one side of your laid out puff pastry sheet. Sprinkle your shredded mozzarella as desired.
- Brush the edges lightly with an egg wash (an egg beaten lightly with a little bit of water) and then roll up your dough. Be sure to seal the ends!
- Place on a lightly grease pan and place in the refridgerator to cool for 30-40 minutes.
- Cut into 1″ pieces and bake for about 15-20 minutes or until the pastry is fluffy and golden.
- Serve with your favorite dipping sauces!
- about 24 oz white button mushrooms
- 1 package Aidell’s Cajun Andouille sausage
- 1/2 medium onion, diced
- 3 cloves garlic
- 8 oz cream cheese
- 1 whole egg yolk
- 3/4 cup grated Parmesan cheese
- 1/3 cup dry white wine
- salt and pepper to taste
- Remove sausage from casing. Brown and crumble, then set aside to cool.
- Add onion and garlic to the same skillet. Cook for 2 minutes over medium heat.
- Add in white wine and allow to evaporate.
- Add in chopped mushroom stems and cook for 2 minutes, adding salt and pepper to taste. Set aside to cool.
- Combine cream cheese and egg yolk in a separate bowl. Add Parmesan cheese.
- Add cooled sausage mixture and cooled mustroom stems. Stir together and refridgerate until firm.
- Stuff mixture into each mushroom, allowing to overflow over the top into a little mound.
- Bake at 350* for 20-25 minutes. Allow to cool about 10 minutes before serving.
Look for Aidell’s sausage demos during store hours Sunday, Feb. 5 at the following locations:
Wayne, Glen Rock, Morris Plains, Chatam, Dumont, Glen Ridge, Hillsborough