Eastern Standard Horseradish Peppercorn Mustard1 jar
Eastern Standard Hickory Smoked BBQ Salt1 oz
Turnbuckle Soft Pretzel Sticks4
Green onion, chopped (optional)1
1.
Over medium heat, warm the olive oil in a pan. Add chopped mushrooms, onion, jalapeño peppers, and chili peppers. Saute until cooked through, set aside when done.
2.
Grill the sausages.
3.
Heat Turnbuckles per the instructions, use the Eastern Standard Hickory Smoked BBQ Salt as the Turnbuckle topper. Once the Turnbuckles are heated, cut a slit in the top of each Turnbuckle.
4.
Spread the Eastern Standard Horseradish Peppercorn Mustard on the inside of the Turnbuckle and place the sausage in it.
5.
Top with the mushroom, pepper, and onion mixture and garnish with green onions.
6.
Enjoy!!!
Looking for a hearty meal that is bursting with flavor? Be sure to try our Mushroom and Pepper Sausages the next time you fire up the grill!
Over medium heat, warm the olive oil in a pan. Add chopped mushrooms, onion, jalapeño peppers, and chili peppers. Saute until cooked through, set aside when done.
Grill the sausages.
Heat Turnbuckles per the instructions, use the Eastern Standard Hickory Smoked BBQ Salt as the Turnbuckle topper. Once the Turnbuckles are heated, cut a slit in the top of each Turnbuckle.
Spread the Eastern Standard Horseradish Peppercorn Mustard on the inside of the Turnbuckle and place the sausage in it.
Top with the mushroom, pepper, and onion mixture and garnish with green onions.
Enjoy!!!
Ingredients
Your favorite sausages, grilled4
Portobello mushrooms, chopped2
Onion, chopped1 onion, chopped
Jalapeño peppers, chopped2
Medium sized chili peppers, chopped2
Olive oil2 Tbsp
Eastern Standard Horseradish Peppercorn Mustard1 jar
Over medium heat, warm the olive oil in a pan. Add chopped mushrooms, onion, jalapeño peppers, and chili peppers. Saute until cooked through, set aside when done.
2.
Grill the sausages.
3.
Heat Turnbuckles per the instructions, use the Eastern Standard Hickory Smoked BBQ Salt as the Turnbuckle topper. Once the Turnbuckles are heated, cut a slit in the top of each Turnbuckle.
4.
Spread the Eastern Standard Horseradish Peppercorn Mustard on the inside of the Turnbuckle and place the sausage in it.
5.
Top with the mushroom, pepper, and onion mixture and garnish with green onions.
6.
Enjoy!!!
Looking for a hearty meal that is bursting with flavor? Be sure to try our Mushroom and Pepper Sausages the next time you fire up the grill!
Over medium heat, warm the olive oil in a pan. Add chopped mushrooms, onion, jalapeño peppers, and chili peppers. Saute until cooked through, set aside when done.
Grill the sausages.
Heat Turnbuckles per the instructions, use the Eastern Standard Hickory Smoked BBQ Salt as the Turnbuckle topper. Once the Turnbuckles are heated, cut a slit in the top of each Turnbuckle.
Spread the Eastern Standard Horseradish Peppercorn Mustard on the inside of the Turnbuckle and place the sausage in it.
Top with the mushroom, pepper, and onion mixture and garnish with green onions.
Enjoy!!!
Eastern Standard Provisions
Mushroom and Pepper Sausages
Prep time 4
minutes
Ingredients 10
May 24, 2021
Your favorite sausages, grilled4
Portobello mushrooms, chopped2
Onion, chopped1 onion, chopped
Jalapeño peppers, chopped2
Medium sized chili peppers, chopped2
Olive oil2 Tbsp
Eastern Standard Horseradish Peppercorn Mustard1 jar
Eastern Standard Hickory Smoked BBQ Salt1 oz
Turnbuckle Soft Pretzel Sticks4
Green onion, chopped (optional)1
1.
Over medium heat, warm the olive oil in a pan. Add chopped mushrooms, onion, jalapeño peppers, and chili peppers. Saute until cooked through, set aside when done.
2.
Grill the sausages.
3.
Heat Turnbuckles per the instructions, use the Eastern Standard Hickory Smoked BBQ Salt as the Turnbuckle topper. Once the Turnbuckles are heated, cut a slit in the top of each Turnbuckle.
4.
Spread the Eastern Standard Horseradish Peppercorn Mustard on the inside of the Turnbuckle and place the sausage in it.
5.
Top with the mushroom, pepper, and onion mixture and garnish with green onions.
6.
Enjoy!!!
Looking for a hearty meal that is bursting with flavor? Be sure to try our Mushroom and Pepper Sausages the next time you fire up the grill!
Over medium heat, warm the olive oil in a pan. Add chopped mushrooms, onion, jalapeño peppers, and chili peppers. Saute until cooked through, set aside when done.
Grill the sausages.
Heat Turnbuckles per the instructions, use the Eastern Standard Hickory Smoked BBQ Salt as the Turnbuckle topper. Once the Turnbuckles are heated, cut a slit in the top of each Turnbuckle.
Spread the Eastern Standard Horseradish Peppercorn Mustard on the inside of the Turnbuckle and place the sausage in it.
Top with the mushroom, pepper, and onion mixture and garnish with green onions.
Ingredients (makes 4)
1 Pack Liège Belgian waffles (Classic or Dark Chocolate Dipped)
Fresh fruit of your choice, sliced
1 Jar Wild Main Blueberry Jam
2 Sticks (8 ounces) unsalted butter, softened
1/2 Teaspoon salt
3 1/2 Cups confectioners sugar, sifted
1 Tablespoon almond milk
Chocolate shavings, optional
Lemon zest, optional
Piping bag for buttercream
Directions
If Liège Belgian waffles are frozen, preheat oven to 400 degrees. If they're thawed, preheat oven to 425 degrees.
Place 4 waffles on a baking sheet.
If waffles are frozen, bake for 4 to 6 minutes. If they're thawed, bake for 3 to 4 minutes.
Place butter in a stand mixer with paddle attachment and beat on medium speed for about 2 minutes.
Add the jar of Wild Main Blueberry Jam and beat until combined. NOTE: save a few tablespoons of jam to add to the top of the buttercream if desired.
Add in the confectioners sugar on low speed.
Mix in the almond milk and salt.
Beat on high speed for 2 minutes to give the buttercream a fluffy texture.
Spoon buttercream into your piping bag.
Pipe buttercream in a circle to cover the top of each waffle.
Decorate with your favorite fruit, chocolate shavings and/or lemon zest.
Enjoy!
Ingredients:
2 Bags One-Timer Soft Pretzel Bites
16 Oz. unsalted butter
1 Head of garlic, roasted
2 Tsp fresh thyme
1/4 Tsp red pepper flakes
1 Edible wick
1 Paper cup
Directions:
Melt butter over low-medium heat. Preheat oven to 400 degrees.
Add roasted garlic, fresh thyme, and red pepper flakes to melted butter until fully combined and remove from heat.
Cut a small hole in the bottom of the cup. String a length of edible wick through the hole.
Fill the cup with the melted butter mixture, making sure the wick remains centered. Refrigerate the cup until butter is firm.
Bake pretzels at 400 degrees for 4-6 minutes.
Flip the butter candle out of the cup or cut the paper cup off the candle and place onto a serving plate. You may need to cut the paper cup to release it. Trim the wick if needed.
Light the candle, allow the butter to start melting. Dip pretzels into the garlic butter and enjoy!
Ingredients (makes 2)
2 Classic Liège Belgian Waffles
1 Jar Wild Maine Blueberry Jam
4 Slices of white cheddar cheese
1 Container of goat cheese
8 Fresh basil leaves
2 Tablespoons of butter (for buttering your pan)
Directions
Fully thaw waffles and cut in half cross-wise to create two halves.
Top one half of each sandwich with cheddar slices and basil leaves.
On the other half of each waffle, spread goat cheese and blueberry jam evenly.
Next, sandwich the halves together.
Warm a pan or griddle over medium heat.
Melt butter to coat the bottom of the pan.
Place sandwiches in the pan and toast on both sides until golden brown.
Cut in half and serve hot.
Enjoy!
It might seem impossible to improve either a grilled cheese or an artisanal soft pretzel. But by combining these two tasty favorites, we've come up with the snack to end all snacks.
Ingredients:
(1) Bag One-Timer Soft Pretzel Bites, cut in half
(1) Package Omsom Savory Chili Garlic Sauce
(1) Bag sliced cheddar cheese, cut into fours
Sweet Mini Peppers, thinly sliced
Basil Leaves
Directions:
Preheat oven to 400°F.
Cut soft pretzel bites in half.
Cut cheese slices into four square pieces.
Place two cheese squares on bottom pretzel half.
Top with basil leaf, sliced sweet peppers, about a teaspoon of the Omsom Savory Chili Garlic Sauce, and one more square of cheese.
Place other half of soft pretzel on top, brush butter and sprinkle salt on top.
Repeat until all soft pretzel bites are stacked.
Place in oven for 6-8 minutes.
Enjoy!