Spicy Sausage Sandwiches
Yield
6 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
jalapeño pepper
|
*
|
| 1 | large |
banana peppers
fresh |
|
| ½ | cup |
sweet red bell peppers
diced |
|
| ½ | cup |
sweet vidalia onions
diced |
|
| ½ | cup |
corn
frozen, thawed |
|
| 1 | tablespoon |
cilantro
fresh |
|
| Sandwich | |||
| 1 | pound |
sausage
bulk |
|
| 6 | each |
english muffins
split and toasted |
*
|
| 6 | slices |
colby cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
jalapeño pepper
|
*
|
| 1 | large |
banana peppers
fresh |
|
| 118 | ml |
sweet red bell peppers
diced |
|
| 118 | ml |
sweet vidalia onions
diced |
|
| 118 | ml |
corn
frozen, thawed |
|
| 15 | ml |
cilantro
fresh |
|
| Sandwich | |||
| 453.6 | g |
sausage
bulk |
|
| 6 | each |
english muffins
split and toasted |
*
|
| 6 | slices |
colby cheese
|
|
Directions
Remove seeds and membranes from jalapeno and banana peppers if desired (for a less spicy salsa).
Dice peppers and place in a bowl; add remaining salsa ingredients and mix well.
Cover and refrigerate until ready to serve.
Form the sausage into six patties; cook in a skillet over medium heat until meat is no longer pink.
Place each on an English muffin half; top with 1 tablespoon salsa and a slice of cheese.
Cover with other muffin half.
Serve.
