Ingredients:

• 1 pound sweet mini peppers
• 1 sweet onion
• 1 teaspoon oregano
• 1/4 cup mayonnaise
• 1 teaspoon vinegar
• 1 tablespoon harissa paste
• 1/2 teaspoon salt
• 2 tablespoons sliced garlic
• 3 tablespoons olive oil
• 4 hoagie rolls
• 4 4-ounce Italian sausages

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A post shared by Stahl-Meyer Foods, Inc. (@stahlmeyer)

Instructions:

1. Preheat your oven to 350°F. Line the sausages on a baking sheet and bake in the oven for about 15 minutes.
2. While you wait for the sausages to cook, heat two tablespoons of oil in a skillet over medium heat. Cook onion for about 4 minutes until it browns. Increase the heat to medium-high and add peppers. Stir the garlic, oregano, and salt into the mix and cook for another minute.
3. Put the pepper mixture in a medium bowl. Once ready, cut the sausages in half and place them in the skillet. Add the remaining oil and cook for another 3 to 4 minutes, until browned.
4. In a small bowl, whisk together the mayonnaise, harissa, and vinegar. Cut the hoagie rolls open lengthways and lather with the harissa mayo sauce. Add the sausages, stuff with the sausages and pepper mixture, and top up with more sauce before tucking in.

View this post on Instagram

A post shared by Yakimono (@yakimono_au)

The post Sausage and Pepper Hoagies With Harissa Mayo appeared first on thedancingcucumber.com.

If you are lucky enough to find them near where you live, here are three delicious Spanish sausages that you can try grilling this summer?

Criollo

Criollo is made with ground pork, white wine, black pepper, and garlic. This sausage is a common addition to Spanish plates of barbecue and can be found at grills all around the country every summer. It’s so delicious and flavorful that it’s traditionally eaten on its own.

Morcilla

Morcilla is Spain’s version of blood sausage, which might not be for the squeamish, but is absolutely delicious. Made with pig blood, meat, and fat and combined traditionally with rice and spices, you owe it to yourself to try these Spanish delicacy even if it might seem strange at first.

Chorizo

Can you believe that chorizo was originally a Spanish, and not a Mexican, creation? Well, this popular sausage actually traces its origins to Spain, where it is traditionally made with finely chopped pork, its fat, and a healthy dose of smoked paprika.

The post Try Grilling Spain’s Most Popular Sausages this Summer appeared first on thedancingcucumber.com.

Ingredients:

• 1 pound sweet mini peppers
• 1 sweet onion
• 1 teaspoon oregano
• 1/4 cup mayonnaise
• 1 teaspoon vinegar
• 1 tablespoon harissa paste
• 1/2 teaspoon salt
• 2 tablespoons sliced garlic
• 3 tablespoons olive oil
• 4 hoagie rolls
• 4 4-ounce Italian sausages

View this post on Instagram

A post shared by Stahl-Meyer Foods, Inc. (@stahlmeyer)

Instructions:

1. Preheat your oven to 350°F. Line the sausages on a baking sheet and bake in the oven for about 15 minutes.
2. While you wait for the sausages to cook, heat two tablespoons of oil in a skillet over medium heat. Cook onion for about 4 minutes until it browns. Increase the heat to medium-high and add peppers. Stir the garlic, oregano, and salt into the mix and cook for another minute.
3. Put the pepper mixture in a medium bowl. Once ready, cut the sausages in half and place them in the skillet. Add the remaining oil and cook for another 3 to 4 minutes, until browned.
4. In a small bowl, whisk together the mayonnaise, harissa, and vinegar. Cut the hoagie rolls open lengthways and lather with the harissa mayo sauce. Add the sausages, stuff with the sausages and pepper mixture, and top up with more sauce before tucking in.

View this post on Instagram

A post shared by Yakimono (@yakimono_au)

The post Sausage and Pepper Hoagies With Harissa Mayo appeared first on thedancingcucumber.com.

If you are lucky enough to find them near where you live, here are three delicious Spanish sausages that you can try grilling this summer?

Criollo

Criollo is made with ground pork, white wine, black pepper, and garlic. This sausage is a common addition to Spanish plates of barbecue and can be found at grills all around the country every summer. It’s so delicious and flavorful that it’s traditionally eaten on its own.

Morcilla

Morcilla is Spain’s version of blood sausage, which might not be for the squeamish, but is absolutely delicious. Made with pig blood, meat, and fat and combined traditionally with rice and spices, you owe it to yourself to try these Spanish delicacy even if it might seem strange at first.

Chorizo

Can you believe that chorizo was originally a Spanish, and not a Mexican, creation? Well, this popular sausage actually traces its origins to Spain, where it is traditionally made with finely chopped pork, its fat, and a healthy dose of smoked paprika.

The post Try Grilling Spain’s Most Popular Sausages this Summer appeared first on thedancingcucumber.com.