Dixie Antipasto
Source of Recipe
From "South's Best Butts" by Matt Moore
Recipe Introduction
"Any veritable BBQ joint worth its salt will usually put out a spread of smoked sausage and cheese. I like to round out my assortment with whatever pickled items I have on hand�they are not only are a crunchy treat, but their acidity helps to balance the fattiness of cheese and smoked sausage. Don't limit yourself to just the ingredients below�leftover pulled pork, brisket, or any variety of cheese always has a home on this platter."
List of Ingredients
◦ 1 pound hickory-smoked sausage (such as Conecuh)
◦ 1 (8-ounce) block sharp Cheddar cheese, cut into 1-inch cubes
◦ 1 (16-ounce) jar pickled pepperoncini, drained
◦ 1 sleeve saltine crackers
◦ � cup coarse-grain mustard
Recipe
Preheat the grill to 350� to 400� F (medium-high), or heat a grill pan over medium-high. Grill the sausage 5 minutes on each side or until slightly charred and grill marks appear.
Cut the sausage diagonally into 1-inch pieces. Place on a large platter or serving plate. Arrange the cheese, peppers, and crackers on the platter with the sausage.
Serve immediately with mustard.
Serves 6
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