Sausages

I served sausages as an appie one night and Carolin and I have done it dozens of times since as they were such a hit.  Most cities have butchers with a nice selection of fresh sausage – Winnipeg has DeLuca’s and Piazza de Nardi.  I typically pick up a selection of four or five different types (pork, veal, chicken…  mild and hot).  This is as easy as:

  1. Buy sausage
  2. Cook sausage (on BBQ)
  3. Cut up sausage
  4. Serve sausage

INGREDIENTS

Icing

SAUCE

toppings

dressing

INSTRUCTIONS

Serve with:

  • Any selection of mustards
  • BBQ sauce
  • Sriracha aioli

TIPS & HINTS

Serve with freshly baked crostini (thinly slice fresh baguette on an angle, drizzled with olive oil and bake no higher than 350° F - any higher and it will dry out).

If you want to get fancy, you can label the sausage varieties but this NEVER happens at the lake.