Sausage and Salsa Rolls

2 md Polish Or Linguisa Sausages (About 4 To 5 Ounces
2 ea Round, Crusty rolls (Each 4 To 5-Inches In diameter), Split
Coarse-Grained Mustard
Mayonnaise (Optional)
Prepare the Cilantro Salsa and set aside.

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.

Sausage and Salsa Rolls printer friendly version located here.
Click Back to return.