Pan Fried Italian Sausages with Charred Peppers + Onions on a bed of Creamy Parmesan Polenta

Pan Fried Italian Sausages with Charred Peppers + Onions on a bed of Creamy Parmesan Polenta

This is a dish I have never made before, seeing that it's an Italian staple, and I'm not the biggest fan for Italian food, it makes perfect sense that I wouldn't concoct a recipe for Sausage with Peppers + Onions. But, guess what... we all loved it, even me!! We're huge sausage people over here... any kind, any brand, any flavor... you name it, we want it. I especially love Al Fresco's Chicken Sausage; I decided that the best choice would be their Sweet Italian Style. But really, you could sub in any kind of Italian sausage, even a spicy one if you so please. It really doesn't matter what you end up using, as long as they are cooked up perfectly until they are golden brown, slightly charred, and crisped on the outside. The pan fried sausages are nestled on top of a bed of creamy parmesan polenta and charred peppers + onions. So let's start with the polenta first because who doesn't want extra cheesy polenta to chow down? These are perfectly seasoned in every which way and they are a cinch to make! Although the consist of mainly freshly grated parmesan, I wanted to add some shredded fontina to balance out the flavor and give them that little extra boost of cheese flavor! I'm tellin' y'all, every single one of us was moaning and groaning over this polenta... it was that good. I can't wait to use it in more of my recipes in the future, so keep that in your back pocket. Next, come the charred peppers + onions. I tried to used as many colors as I could get my hands on, so I grabbed 2 red onions, 1 red bell pepper, 1 orange bell pepper, 1 yellow bell pepper, and 1 green bell pepper. Now if you hate red onions, you can switch out another type of onion instead. If you can't find all four colors of bell peppers, just use what your local grocery store is carrying. No biggie! I have a somewhat strange, unorthodox method to cooking and charring the peppers + onions, so hear me out. I begin by sautéing them in some butter and olive oil, and then braise them in a sweetened red wine + red wine vinegar mixture. While they are cooking and the liquid is reducing, it is important that you keep an out on the veggies because you want them still quite crunchy before the next step. Now, here's where it might get weird for some of y'all. I like to pour the whole put into a strainer (placed over the sink) and allow all of the braising liquid to drip off. I even use some paper towels to dry them as much as I can before it's second stage of cooking. Don't worry though, your peppers will still have plenty of flavor; this step is important because you need dried veggies in order to get all of those wonderful charred edges. Secondly, you gotta have a dry cast iron skillet because that is how you achieve the blackening phase. So, put that sucker on high heat and add the dried peppers + onions in the screamin' hot pan and add in the minced garlic, Italian seasoning, a pinch of sugar, crushed red pepper flakes, kosher salt, and fresh cracked pepper. Toss to combine the vegetables with all of the seasonings, and once they have reached an al dente texture and a charred exterior, throw in some fresh mixed herbs for a little fresh bite. Now all that's left of the recipe is to begin assembling. I like to serve this in bowls, starting with a few big ladles of the cream parmesan polenta and some more freshly grated parmesan for good measure. Then you make a mound of your charred peppers + onions, so that your pan fried Italian sausages have a bed to rest on. We decided that we wanted a sweet + spicy dish, so we drizzled some white balsamic reduction over the top and garnished it with a sprinkling of dried red pepper flakes and fresh mixed herbs (think basil, parsley, chives, and oregano) to finish off the dish. This is a great weekday or Sunday supper, and also, a perfect hearty meal for this time of the year!! Enjoy :)

For the Pan Fried Italian Sausages:

8 Italian Sausage Links (We love Al Fresco’s Sweet Italian Style Chicken Sausage)

2T Unsalted Butter + 1T EVOO

For the Charred Peppers + Onions:

2T Unsalted Butter + 2T EVOO

1-2 Red Onions, Sliced (we like a lot of onion, so we used two)

4 Bell Peppers, Sliced into Strips (we used 1 of each color: red, orange, yellow, + green)

¼C Red Wine + ½C Red Wine Vinegar

1-2T Light Brown Sugar

4 Garlic Cloves, Minced

2t Italian Seasoning

A Heavy Pinch of Sugar ( to help the blackening process)

½-1t of Crushed Red Pepper Flakes (depending on how hot you like it)

Fleur de Sel + Fresh Cracked Pepper, To Taste

1-2T Mixed Fresh Herbs (we used basil, parsley, chives, andR

4C Unsalted Chicken Stock (homemade or store-bought)

2 Large Cloves of Garlic, Minced

1C Stone-Ground Cornmeal

1T Kosher Salt + 1t Fresh Cracked Pepper

1C Freshly Grated Parmesan

4oz Fontina Cheese, Shredded

¼C Crème Fraiche

4T Unsalted Butter

¼-½C Heavy Cream or Milk (to thin it out to your desired thickness) 

1-2T Mixed Fresh Herbs (we used basil, parsley, chives, + oregano)   

For the Sausage + Peppers with Parmesan Polenta:

Prepared Parmesan Polenta

Freshly Grated Parmesan, For Garnishing

Prepared Charred Peppers + Onions

Pan Fried Italian Sausages, Browned + Crisped

Homemade or Store-Bought White Balsamic Reduction, For Drizzling

Mixed Fresh Herbs, For Garnishing (same mixture of herbs used above)

Directions:

1. For the Pan Fried Italian Sausages: Melt the butter and EVOO in a cast iron skillet over medium-high heat, and then add in half of the sausages. Brown on all sides, about 8-12 minutes total, until they are golden brown yet slightly blackened in color. Remove the crisped sausages from the pan onto a plate and cover them with aluminum foil so that they stay warm while you cook the remaining half of the sausages (by following the same process as before). Make sure to keep them warm until you are ready to serve the dish.

2. For the Charred Peppers + Onions: In a large skillet, over high heat, melt together the butter and EVOO. Add in the red onion and multicolored pepper slices. Toss to coat them in the oil, along with some kosher salt and fresh cracked pepper, and sauté for about 5-10 minutes. Pour in the red wine and red wine vinegar to deglaze the pan. Add in the brown sugar and cook for a few more minutes until the wine has reduced by half. Get a large strainer and place it over your sink, pour the red wine braised peppers + onions into the strainer, so that all of the excess liquid is removed. Once all the liquid has dripped off, get a few pieces of paper towels and dry the peppers + onions are completely dried off. This is an important step because it will help you to obtain a perfect char (also make sure to completely wipe out all remaining liquid/moisture/butter/oil from the pan). With the skillet still on high heat, return the dried peppers + onions to the wiped down pan and let them vegetables char, making sure to stir them around for even browning. You want your peppers to be al dente in texture and blackened on the edges for color (so, make sure your pan is completely dry to obtain this component of the recipe). Add in the minced garlic, Italian seasoning, a heavy pinch of sugar, crushed red pepper flakes, and salt + pepper to taste. Cook again, while tossing to combine the seasonings with vegetables, for a minute or two, making sure that the minced garlic doesn’t burn. Once the peppers + onions are done, do a quick taste test and add in any necessary seasoning to your preferred taste (for example: kosher salt, fresh cracked pepper, crushed red pepper flakes, and/or sugar). After you have done the taste test and love the flavor, stir in the fresh herbs and keep this mixture ready until you are ready to assemble.

3. For the Creamy Parmesan Polenta: In a large pot, pour in the chicken stock and add in the minced garlic. Cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon and add in the kosher salt and fresh cracked pepper. Simmer, while stirring constantly, for 10-12 minutes or until they are thick. Be sure the scrape the bottom of the pan thoroughly while you’re stirring. Move the pan off the heat and mix in the freshly grated Parmesan, shredded fontina cheese, crème fraiche, butter, and fresh herbs. If this mixture becomes to thick (either by overcooking or allowing it to sit too long), stir in some of the heavy cream/milk to loosen it again. Taste for seasonings and serve it immediately.

4. Assembling the Dish: Ladle some of the Creamy Parmesan Polenta into the bottom of a serving bowl and freshly grate some more Parmesan over of the polenta. Using a spoon or tongs, make a mound of the charred peppers + onions on top of the polenta. Place two links of pan fried Italian sausages (per bowl, per person) in the middle of the vegetable bed and drizzle the surface of the dish with a little bit of the white balsamic reduction (this is optional, but we like the sweetness of the reduction against the saltiness of the polenta). Garnish with fresh mixed herbs and enjoy while it’s still hot!!

Goat Cheese Queso Fundido with Crumbled Smokehouse Sausage + Pepper Jelly Drizzle

Goat Cheese Queso Fundido with Crumbled Smokehouse Sausage + Pepper Jelly Drizzle

I am so mad at myself... why didn't I think of making this recipe a week ago for the Super Bowl? It's a shame because it's damn good and I'm sad I didn't have it for a party. Boo hiss. Oh well, you don't need a special occasion to enjoy this dip because it's great ANY time. Like  yesterday for instance, the weather finally turned a corner this weekend and the sun came out. Holy crap. It was 65 degrees and as sunny as it could be. And what could be more delightful than yummy chips + dip with an ice cold beer or fancy margarita... well, nothing probably. I have made Queso Fundido in the past, but nothing quite like this. With the simple addition of creamy goat cheese, the flavor profile is brought to a different dimension. The melty monterey jack cheese compliments it perfectly and has that always-lovable stringy quality to it. I don't know, it has a certain "je ne sais quoi" about it all. Ya know? The tang of the goat cheese balances in complete harmony with the crumbled smokehouse sausage. Tangy + Smoky... who doesn't love that? Nobodyyyy. I put my southern twist on the dish with the sausage and the drizzle of homemade pepper jelly. Pepper jelly and creamy cheese are like the South's peanut butter + jelly. No lie, I will spread some cream cheese and this spicy condiment on two pieces of toasted bread and devour it in seconds. Just like how this dip was hoovered in .57 seconds. Yep, it was quite the task, but we did not even struggle. The recipe has it all... salty, sweet, smoky, spicy, creamy, crunchy. I mean really, if it was a person, I would hate it for being an overachieving perfectionist. But c'est la vie, this is (thank god) just an easy queso fundido that only took about 15 minutes to prep & cook. There's nothin' to hate about that. So, call all y'all's galpals and/or bro's and whip up this dip-- everyone is gonna love it!! Enjoy :)

it starts with a layer of crumbled smokehouse sausage.

then you pour over the queso, crumble some goat cheese, and sprinkle with spices

and toast it to perfection.

garnish it with a drizzle of pepper jelly + some diced, roasted red peppers

just dig in + go for it...

because when something this cheesy + gooey is in front of you...

you won't be able to control yourself. word. 

For the Goat Cheese Queso Fundido:

16oz Ground Smokehouse Sausage (or any southern sausage/chorizo/ground meat)

1T Unsalted Butter + 1T AP Flour

1C Whole Milk

12oz Monterey Jack Cheese, Shredded

¼t Salt + Pepper

Chili Powder, Cayenne, & Dried Oregano (for sprinkling)

8oz Goat Cheese, Crumbled into Big Pieces

Homemade Southern Pepper Jelly, For Drizzling

Diced Roasted Red Peppers, Pico de Gallo, or Corn Salsa (for garnishing)

Fresh Cilantro, Minced (for garnishing)

Warmed Tortilla Chips, For Dipping

Directions:

1. Heat a cast iron skillet over high heat and cook the ground sausage until the meat is crispy on the outsides, but cooked through (make sure to break it up in the small bite-size pieces). Drain out all of the fat that has been rendered, so that your dip will not be oily.

2. Meanwhile, preheat the oven broiler. Melt the butter in a medium saucepan over medium heat. Add the flour and cook for 1 minute. Whisk in milk and cook until slightly thickened. Remove from heat and stir in the grated Monterey Jack cheese and season with the salt and pepper. Scrape the mixture into the 8-inch cast iron skillet that is filled with the cooked sausage. Sprinkle the top of the queso with some chili powder, cayenne, & dried oregano. Top it with the crumbled goat cheese evenly throughout the pan. Place the pan under the broiler and broil until the goat cheese is golden brown on top.

3. Remove from the oven and drizzle with homemade pepper jelly and finish with some diced roasted red peppers and a sprinkle of minced cilantro. Serve with warmed chips and a cold beer.

Thanksgiving Cornbread Stuffing Bread Pudding with Sausage, Apples, + Caramelized Leeks

Thanksgiving Cornbread Stuffing Bread Pudding with Sausage, Apples, + Buttered Leeks

Do y'all absolutely hate me?? I'm guessing that's the case... and I sincerely apologize. Blah blah blah, I know. I've been missing from the count and I'm trying to get back into the swing of things. That means blogging... regularly. So you probably have sooooo many questions--mainly why have I been MIA. Well, with the launch of my Etsy store, Haute + Heirloom, I have been slam-damn-packed. LIKE SERIOUSLY Y'ALL. If you haven't gotten the chance to check the store out, then please head over. I'm excited to announce that it has taken off and been uber-popular :) Yay, go me!! But today, I'm back... with a way-overdue recipe from Thanksgiving. I know, it's shameful, though it's far too delish not to share. This would be the perfect substitute for stuffing at your Christmas dinner table, so it's totally relevant. To get started, it's a play off of the popular holiday dish, but slightly different, because it is transformed into a savory bread pudding. Savory bread pudding is relatively new to the scene, mainly due to the fact that we all associate bread pudding as a sweet recipe. But y'all, don't fear it--embrace it!! It's my jam. Really. And to only make the situation better, the stuffing/bread pudding is loaded with cornbread, buttered leeks, sausage, caramelized apples, wine, fresh herbs, and a creamy custard. All of the components are soaked and baked until the middle is soft and smooth, but crusty and cooked throughout. I love the texture so much here. Sometimes stuffing/dressing can be far too dry or far too wet, this is substantial yet pillowy. You know what though, it's even better the next day!! Yes, it's very true... I love to slice up some of it, toss it in a french toast batter, and then fry it until golden brown & crispy. A french toasted-bread pudding-stuffing cake... OMG, melt in yo mouth. So, c'mon y'all, you gotta try this stuff, especially because I'm posting a recipe for the most killer Thanksgiving Club sandwich tomorrow. Don't wet your pants in excitement!! Enjoy :)

sliced up + ready to be french toasted :)

crispy fried sage

Oh just the most ridiculous Thanksgiving Club Sandwich

see dem layers??

You're gonna wanna piece of dat.

For the Thanksgiving Cornbread Straffing:

4C Stale Cornbread, Cut into 1-inch Cubes

4C Stale French Bread, Cut into 1-inch Cubes

2C Stale Crusty & Chewy Italian Loaf, Cut into 1-inch Cubes

1C Leeks, Cut into ½-inch Thick Slices (white & light green parts only)

2T Unsalted Butter

1T Olive Oil

1lb Ground Sausage (regular, spicy, or sage flavored sausage can be used)

2 Chicken & Apple Sausage Links, Cut into Small Cubes

1 Stick of Unsalted Butter

1 Large Vidalia Onion, Chopped

2 Ribs of Celery, Chopped

2 Granny Smith Apples, Diced (you can leave the skin on or peel it off)

2T Maple Syrup

5 Cloves of Garlic, Minced

1C White Wine

2T Fresh Sage, Minced

2t Fresh Rosemary & Fresh Thyme, Minced

1T Fresh Parsley, Minced

¼t Turmeric, White Pepper, & Paprika

5 Large Eggs

2C Chicken Stock (depending on how moist you liked your stuffing, you could add 1C more)

1 ½C Heavy Cream

1C Whole Milk 

Kosher Salt & Fresh Cracked Pepper, To Taste

Directions:

1. Preheat the oven to 400 degrees and spray a baking dish with Pam. Set it aside.

2. In a large mixing bowl, toss together the cubed cornbread, French bread, and Italian bread.

3. For the Caramelized Leeks: Place a medium sauté pan over medium-high heat. Add the leeks into the pan and season with salt and pepper. Sauté until the leeks begin to soften, about 5 minutes, and then reduce the heat to medium-low. Stir in the 2T butter. Cover and cook, stirring occasionally, until leeks are very soft, about 20 minutes. Remove the caramelized leeks into the bowl of cubed bread.

4. In a deep sauté pan, heat the olive oil over medium heat. Add in the ground sausage, making sure to break it up into small pieces and brown it well until completely cooked through. Remove the crumbled sausage by straining it from the fat in the pan, onto a paper towel to cool (making sure to leave the rendered fat behind to sauté the vegetables). Melt the stick of butter in the same pan and add in the chopped onions, celery, and apples, seasoning with a sprinkle of salt and pepper, and cook for about 5 minutes or until translucent or caramelized. Drizzle the maple syrup over the sautéed vegetables and toss in the minced garlic. Continue to cook, over medium heat, until the garlic softens slightly and becomes fragrant. Carefully pour in the wine, add the herbs and seasonings, and cook to reduce the liquid by half, about 5 minutes. Season with salt and pepper if needed. Pour this mixture into a bowl, along with the cooked sausage and bread.

5. Meanwhile, in another bowl, whisk together the eggs with the stock, heavy cream, and milk. Place the tossed, cubed bread into the prepared baking dish, making sure it’s an even layer and that each bread is mixed throughout. Distribute the vegetable-sausage mixture over the bread cubes, tossing well. Pour the liquid mixture over the bread (tossing a little to mix it well). Sprinkle the top with a little salt and pepper, if needed. Let the bread pudding soak for at least 3 hours, but can be soaked overnight and baked the next day.

6. Cover the baking dish with tin foil and bake for 15-20 minutes, and then remove the foil, and bake for another 20-30 minutes or until the dressing is cooked through and the top is crispy. Keep warm until ready to serve.

Revamped: Boozy Low Country Boil with Homemade Tartar Sauce + Homemade Wasabi-Cocktail Sauce

Boozy Low Country Boil with Homemade Tartar Sauce + Homemade Wasabi-Cocktail Sauce

Welp folks, it was a hell of a weekend. I can't believe another famous St. Patty's Day celebration in Savannah is in the books... and unfortunately, we have to wait a whole year to have it back. My liver, and my body as a whole, is happy. But I'm sure I'll find another way to make up for its absence. Otherwise, it was a textbook Irish celebration, filled with bar hopping, drink making, and wearing green. To make life easier on ourselves, we decided to make a classic Low Country Boil for lunch/dinner after the parade. This is by far the best decision we have ever made, simply because it's not that high maintenance... all you do is throw a bunch of crap in a pot and pour it on a table. Done + done. I know that I have already featured a Low Country Boil recipe a while back, but it needed some revamping (we like to do that a lot around this joint) by adding a whole mess of beer and spices. But, what really put it over the top was the homemade dipping sauces that accompanied the meal. To be quite frank, those guys stole the show. I started off by making a classic garlic aioli and added some pickles and capers to make a classic, but divine, tartar sauce. I'm telling you, making the mayonnaise from scratch is key to everything here people, it's worth the extra 10 minutes of whisking. After the tartar sauce was finished, I moved onto my Homemade Wasabi-Cocktail Sauce. This was my favorite, but it does come with a fair warning... it will knock your socks off. Now that we have addressed that issue, I can say I couldn't get enough of the stuff. It was lip-burning, tongue-scorching, sinus-clearing spicy. And in our world, that is a very, very good thing. Between the Sriracha, Chili-Garlic Sauce, hot sauce, red pepper flakes, horseradish, and my secret ingredient, wasabi paste... this bad boy had a kick that won't quit. If you don't want a tear-inducing sauce, I suggest you start with a little bit at a time until you have found the spice level that y'all like. Besides that, this Boozy Low Country Boil is made extra special with lots o' beer, spices, and high-quality ingredients. It was the perfect way to eat on a hot Savannah day, and hey, it certainly helped us to sober up before the night's partying. Also, what is more satisfying with eating food off the table, with bare hands and an ice cold beverage? Nothin' gets better than that, take my word for it!! Enjoy y'all :)

Oh, we were ready to dig in alright. 

Georgia Shrimp. Potatoes. Vidalia Onions. Sweet Corn. Smoked Sausage. 

How easy is that? Almost too easy. 

Homemade Tartar Sauce 

Homemade Wasabi-Cocktail Sauce

For the Homemade Tartar Sauce:

1 Egg Yolk

1t White Vinegar

1 ½t Freshly Squeezed Lemon Juice

¼t Dijon Mustard & Sugar

4 Garlic Cloves, Minced into a Paste (with a little bit of sea salt)

½t Salt

¾C Canola Oil

½C Pickles, Cut into Small Cubes

3T Capers, Finely Chopped

1T Minced Shallots

1 Lemon, Zested (and you can use a little juice to taste)

¼t Worcestershire Sauce & Hot Sauce

Salt & Pepper, To Taste

For the Homemade Wasabi-Cocktail Sauce:

1C Ketchup

¼C Sriracha + 2T Asian Chili-Garlic Sauce

Prepared Horseradish, To Taste (we like a lot of horseradish)

4 Cloves of Garlic, Minced

1 Lemon, Zested & Juiced

1T Worcestershire & Hot Sauce

1t Red Pepper Flakes & Paprika

1T Wasabi Paste (we like it to blow our heads off)

Salt & Pepper, To Taste

For the Boozy Low Country Boil:

4Q Beer (or enough to completely cover all of the food in the pot)

¼C Soy Sauce & Hot Sauce

2T Old Bay Seasoning

2 Shrimp or Crab Boil Bags

3lbs Small Red Potatoes (or you can cut bigger potatoes in half)

2 Vidalia Onions, Cut into Medium Chunks

10 Large Cloves of Garlic

2 Packages of Conecuh Smoked Sausage, Cut into 1inch Pieces

6 Ears of Corn, Cut into Small Rounds

2 Lemons, Cut into Medium Chunks

3lbs Fresh Wild Georgia Shrimp, Unpeeled but Deveined

For Serving:

Cajun Seasoning, For Sprinkling (we love Tony’s)

Homemade Herbed Compound Butter, Melted

Homemade Tartar Sauce, For Dipping

Homemade Wasabi Cocktail Sauce, For Dipping

Lemon Wedges, For Squeezing

Hot Sauce, For Dipping

Newspaper & Paper Towels (for the table)

Directions:

1. For the Homemade Tartar Sauce: Combine egg yolk, lemon juice, vinegar, mustard, minced garlic, and ½t salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds. Using ¼t measuring spoon and whisking constantly, add ¼C e oil to yolk mixture, a few drops at a time, about 4-5 minutes. Gradually add remaining ½C canola oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8-10 minutes (mayonnaise will be lighter in color). Add in all of the remaining ingredients and stir until combined. Season it with any additional spices to taste. Refrigerate until you are ready to serve.

2. For the Homemade Wasabi-Cocktail Sauce: Combine all of the ingredients in a mixing bowl and add in as much prepared horseradish as you want; stir to combine. We like a lot of horseradish, wasabi, and spice, so this sauce is quite pungent & spicy (make sure to season a little at a time until you have reached your desired taste). Refrigerate the sauce until you are ready to serve.

3. For the Boozy Low Country Boil: Fill a large pot with the beer and whisk in the soy sauce, hot sauce, old bay seasoning, salt, and pepper. Add in the boil bags and bring the mixture to a boil. Once boiling, add in the potatoes, sausage, onion pieces, and garlic cloves. Cook on medium heat for 20 minutes. Next, add in the corn and cook for another 10-15 minutes. Throw in the lemon chunks and the shrimp and cook for just 2-3 minutes or until the shrimp have just turned pink. Drain the low country boil and pour out onto a table that is lined with newspaper. Heavily sprinkle the boil ingredients with Cajun seasoning. Drizzle some of the melted herbed compound butter over the ingredients or serve it on the side for the corn. Put all of the homemade dips on the table, along with lemon wedges and hot sauce. Enjoy it while it is still hot, and with a lot of paper towels and cold beer!

We came. We saw. We conquered.

Even dogs try to sneak a bite!

Pretzel Wrapped Sausages with Jalapeno-Beer-Cheddar Cheese Sauce

Pretzel Wrapped Sausages with Jalapeno-Beer-Cheddar Cheese Sauce

I haven't been able to post a tailgatin' recipe recently, but I'm back at it again. And these will be perfect for all the men & women at your parties :) Who doesn't love a good stadium dog? Or a good ole' salty pretzel? Or some of that store-bought nacho cheese? No one. We all love it. Especially while drinkin' at a football game. So why not make them at home and combine them all together? I was so excited when we made these because I knew that I could substitute beer brats for hotdogs, and lemme tell you, soooo much better. And when they are wrapped in soft, pillowy homemade pretzel dough, they are the perfect drunk/football/party food. You of course hav'ta dip them in the cheese sauce that is fully loaded with beer and jalapenos. This is the essential main course to any tailgatin' fiesta, people. And they are hand-held deliciousness!! Enjoy :)

For the Pretzel Wrapped Sausages:

8 Pre-Cooked Sausages, Hotdogs, or Brats

1 ½C Warm Water

1T Sugar

1 Package of Active Dry Yeast

4 ½C AP Flour

2t Salt

2oz Unsalted Butter, Melted & Cooled

For the Bath:

3 ½Q of Water

1C Baking Soda

1 Large Egg + 1T Water, Beaten

For the Topping:

Sea Salt

Fresh Cracked Black Pepper

For the Jalapeno-Beer-Cheddar Cheese Sauce:

12oz Beer

2C Sharp Cheddar Cheese, Shredded

1T AP Flour

8oz Cream Cheese, Room Temperature

1 Clove of Garlic, Minced

2T Candied Jalapenos, Minced

Salt & Pepper, To Taste

Directions:

1. For the Dough: Combine warm water and sugar in the bowl of a stand mixer fitted with a dough hook. Sprinkle the yeast on top of the water and set aside for 5 minutes, until mixture is foamy. Add the flour, salt, and melted butter. Using the dough hook, mix on low speed until well combined. Increase speed to medium and knead dough until it is smooth and pulls away from the side of the bowl, creating a ball of dough around the dough hook, about 5 minutes. The dough will be soft, pliable, and just a bit sticky. Remove from bowl, form into a ball and place in an oiled bowl. Dust the top with flour, then cover with plastic and let sit in a warm place and allow the dough to rise until doubled in size, about 1 hour. Place baking racks in the center and upper third of the oven. Preheat oven to 425° F. Line two baking sheets with parchment paper, and lightly brush the paper with oil (Don't skip the oiling, it’s important to brush the paper or the pretzels will stick).

2. For the Pretzel Wrapped Sausages: Combine water and baking soda in a large pot and bring to a boil. While the water comes to a boil, turn the dough out onto a clean, lightly oiled work surface. Divide the dough into eight even pieces (one per sausage). You want to make a rope with each piece of dough. Start with the fingers of both hands in the center of the dough, and roll, moving your hands outward as you go. Roll the dough along the oiled surface until you have about a 24" (for whole dogs) piece of rope. Starting at one end, roll the dough around a hot dog gently (without stretching too much), pinching and sealing each end well. When water has come to a boil, gently lower a few of the dough-wrapped dogs into the boiling water and allow it to boil for 30 seconds. Using a skimmer (flat, slotted spatula), carefully remove them and place on the oiled parchment. Brush with the egg wash and sprinkle each with some salt and pepper. Bake in the preheat oven until they reach a deep, golden brown color, about 12-15 minutes. While they cook, prepare the cheese sauce.

3. For the Jalapeno-Beer-Cheddar Cheese Sauce: Add the beer to a saucepan over medium heat and bring it to a boil. While you are waiting, toss the shredded cheese with the flour. Once the beer is simmering, whisk in the cheese and all of the remaining ingredients. Whisk until all the cheese has melted and you have a smooth, creamy sauce. Keep warm until ready to serve.

4. Serve the pretzel wrapped sausages on a platter with the Jalapeno-Beer-Cheddar Cheese Sauce for dipping.

source: spicy beer cheese sauce. pretzel dogs.