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Peppadew® Peppers Recipe

Rosemary Chicken Sausage & Goat Gouda Grilled Cheese Recipe


1 large rosemary chicken sausage (not pre-cooked)
1/2 tbsp olive oil
4 thick slices soft sourdough bread
2 tbsp unsalted butter, softened
3 and 1/2 ounces gout gouda cheese, shredded
10 PEPPADEW® peppers, roughly chopped

Additional Info
  • Serves 2


In a small sauté pan, heat the oil over medium-high heat. Squeeze the sausage out of its casing and into the pan. Break it up with a wooden spoon. Cook until browned and cooked through. Transfer to a bowl and set aside. Wipe out the pan. Spread one side of each slice of bread with about 1/2 tablespoon of butter.

Heat the pan over medium heat. Place two of the slices of bread into the pan, butter side down. Top each with 1/4 of the cheese. Follow with the sausage, and 5 PEPPADEW® peppers roughly chopped on each. Finish off with the rest of the cheese and top with the second slice of bread, butter-side up. Cook for 5-8 minutes on the first side before flipping and cooking for another 5 minutes or so, until the cheese is melted, and the bread is toasted golden brown.

Posted by: Spache the Spatula

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