Sausage And Salsa Rolls Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
Sandwiches, like Tacos,
-coarse-grained,
-benefit from a lively,
Mustard, rest in crusty
-fresh salsa. Here,
-rolls spread with homemade,
Sauted slices of Polish,
-cilantro-chile,
-sausage, topped with a
Salsa.,
YIELD: 2 SERVINGS
PREPARATION TIME: ABOUT 10 M
COOKING TIME: ABOUT 10 MINU
2 medium: Polish Or Linguisa Sausages,
Coarse-Grained Mustard,
-, (About 4 To 5 Ounces
Mayonnaise, Optional
2 each: Round, Crusty rolls, (Each 4
Prepare the Cilantro Salsa,
-To 5-Inches In,
-and set aside.,
Diameter), Split
Directions:
Cut the sausages into 3/8-inch thick, slanting slices. Lay the
slices in a wide frying pan and cook, over medium heat, turning once,
until lightly browned on both sides. Meanwhile, arrange the rolls,
cut sides up, on a baking sheet and broil, about 4-inches below the
heat, until toasted, (about 3 to 5 minutes). Spoon 2 Tbls of the
salsa onto the bottom half of each roll. Place the sausage slices on
top and add a dollop of mustard. If desired, spread the cut sides of
the roll tops with mayonnaise. Offer the remaining salsa to add to
the taste. Serve, open faced or closed, with a knife and fork. Per
Sandwich: 685 Calories, 25 Grams Protein, 42 Grams Carbohydrates, 46
Grams Total Fat, 91 Mg. Cholesterol, 1526 Mg. Sodium CILANTRO SALSA:
In a blender or food processor, combine 1/4 Cup EACH Lime Juice and
Salad Oil; 1 Cup Fresh Cilantro (Coriander) Leaves, lightly packed; 1
Small Hot Fresh Or Pickled Chile Pepper, such as serrano or jalapeno,
stemmed and seeded; 1/4 Cup Chopped Onion and 1 Clove Of Garlic,
minced or pressed. Whirl the mixture until pureed and well blended.
Season to taste with salt. If made ahead, cover and refrigerate
until the next day. Makes about 1 Cup. Per Tablespoon: 33 Calories,
0.1 Grams Protein, 0.7 Grams Carbohydrates, 3 Grams Total Fat, 0 Mg
Cholesterol, 1 Mg Sodium MY NOTE: For a HOTTER and spicier sandwich,
you might try Chorizo sausages instead of the Polish. The Chorizo
sausage is a Mexican specialty and is much SPICIER than the polish.
From Sunsets Quick And Easy Cookbook Copyright 1991
Submitted By RICH HARPER On 10-07-94
Source from luhu.jp
slices in a wide frying pan and cook, over medium heat, turning once,
until lightly browned on both sides. Meanwhile, arrange the rolls,
cut sides up, on a baking sheet and broil, about 4-inches below the
heat, until toasted, (about 3 to 5 minutes). Spoon 2 Tbls of the
salsa onto the bottom half of each roll. Place the sausage slices on
top and add a dollop of mustard. If desired, spread the cut sides of
the roll tops with mayonnaise. Offer the remaining salsa to add to
the taste. Serve, open faced or closed, with a knife and fork. Per
Sandwich: 685 Calories, 25 Grams Protein, 42 Grams Carbohydrates, 46
Grams Total Fat, 91 Mg. Cholesterol, 1526 Mg. Sodium CILANTRO SALSA:
In a blender or food processor, combine 1/4 Cup EACH Lime Juice and
Salad Oil; 1 Cup Fresh Cilantro (Coriander) Leaves, lightly packed; 1
Small Hot Fresh Or Pickled Chile Pepper, such as serrano or jalapeno,
stemmed and seeded; 1/4 Cup Chopped Onion and 1 Clove Of Garlic,
minced or pressed. Whirl the mixture until pureed and well blended.
Season to taste with salt. If made ahead, cover and refrigerate
until the next day. Makes about 1 Cup. Per Tablespoon: 33 Calories,
0.1 Grams Protein, 0.7 Grams Carbohydrates, 3 Grams Total Fat, 0 Mg
Cholesterol, 1 Mg Sodium MY NOTE: For a HOTTER and spicier sandwich,
you might try Chorizo sausages instead of the Polish. The Chorizo
sausage is a Mexican specialty and is much SPICIER than the polish.
From Sunsets Quick And Easy Cookbook Copyright 1991
Submitted By RICH HARPER On 10-07-94
Source from luhu.jp