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Italian Sausage Spidini

Entrée Pork
  • 2 Sweet Italian Sausages
  • 2 Red Bell Peppers cut into 1" paysanne
  • 2 White Onions cut into 1" paysanne
  • 2 fl oz Horseradish Beer Mustard Sauce
  • 8 fl oz Ken's Brewpub Mustard
  • 4 fl oz Horseradish prepared
  • 1 tsp Allspice
  • 1/8 tsp Ground Cayenne Pepper
  • 1.  Heat grill and cook sausage over medium-high heat until firm, 2 to 3 minutes.
  • 2.  Cool slightly.
  • 3.  Slice each sausage on the bias into 1 inch pieces.
  • 4.  Thread sausage, peppers and onions onto bamboo skewers alternating ingredients.
  • 5.  Grill skewers over medium-high heat until sausage, peppers and onions are cooked, tender and slightly charred.
  • 6.  Serve with side of Horseradish Beer Mustard.
  • 7.  
  • 8.  For Horseradish Beer Mustard Sauce:
  • 9.  Place all ingredients in mixing bowl and combine.
  • 10.  Transfer to storage container.
  • 11.  Label, date, and refrigerate.
  • 12.  
  • 13.  

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