This chicken sausage bruschetta recipe is easy to make and quite satisfying I selected a Chicken Apple with Gouda Cheese sausage. It seemed such a great choice for a fall recipe, especially since it has apple in it, one of the iconic flavors of autumn. Most chicken sausages would go well in the dish though.
To boost the smokiness of the bruschetta , I added a bit of smokiness through both heat (habanero) and smoked flavor (Gouda). Of course, the cooking process adds to the subtle smokey flavor too. I also added some salt & tang with the capers and vinegar. Cooking subdues these flavors considerably, but I think they certainly added to the dish.
Great as an appetizer, or serve with a simple salad with dressing for lunch or dinner. I really enjoyed the results of this recipe, and will be making it again soon.
While this is yummy, I’m sure other choices such as kielbasa sausage would be quite tasty in this bruschetta.
- 1 package of Chicken Sausages
- 1 tbs of butter spread or olive oil, plus more for basting bread
- 1 sweet onion quartered and sliced
- 1/2 an orange habanero pepper minced
- 2 tbs. capers diced green olive can be substituted
- 1 1/2 tsp. brown sugar
- 2 tbs. apple cider vinegar
- crusty bread such as a French
- 3-4 slices of smoked Gouda cheese
- Put the butter/oil in a saute pan over med-high heat.
- Slice the Gourmet Creations sausages into 1/4" wide slices.
- Add the onions to the hot pan, saute until they just start to caramelize around the edges, then add sausages and habanero. Stir frequently.
- Once sausage has started to brown, add capers. Saute for about a minute, then add brown sugar and vinegar. Stir. This will loosen all those yummy browned bits from the pan.
- Once the smell of the vinegar cooking off has dissipated, take the pan off burner.
- Baste some hearty slices of crusty bread with butter or oil, and broil until golden and crispy.
- Top the bread with the sausage saute. Then top with smoked Gouda, if the cheese doesn't readily melt, pop it in the broiler for a few seconds.