Smoked Sausage Toast with Cowboy Candy Tomato Jam & Cowboy Butter Peach Chutney
Rated 5.0 stars by 1 users
Category
Moderate
Cuisine
American
Servings
4-6
Prep Time
30 minutes
Cook Time
20 minutes
Hungry? Good this delicious monster of a dish is for you. Homemade biscuits, a Cowboy Candy Tomato Jam, grilled sausages, grilled peach and jalapeno chutney - this bad boy hits on so many levels. Watch the recipe video below!
Author:Chef Christian Gill
Ingredients
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1 Tbsp Spiceology X Derek Wolf Cowboy Candy seasoning
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1 14-oz can Fire Roasted Tomatoes
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3 Sliced Peaches
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2 Thinly Sliced Serranos (with seeds)
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1.5 Tbsp Spiceology X Derek Wolf Cowboy Butter seasoning
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1 Tbsp Neutral Cooking Oil
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1.5 cups White Lily Self-Rising Flour
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1/2 cup / 1 stick Frozen Butter
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1 Tbsp White Sugar
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2 tsp Kosher Salt
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1/2 cup Ice cold Butter Milk
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4 Smoked Southern Hot Links (butterflied)
For the Tomato Jam
For the Peach Serrano Chutney
For the Biscuit
Sausages
Directions
In a small sauce pan, combine fire roasted tomatoes and Cowboy Candy. Bring to a gentle boil stirring often. Reduce by half and remove form heat.
In a large sauté pan bring 1 tbsp of neutral cooking oil to a shimmer over medium high heat and add peaches, shallots, and serranos. Sauté for two minutes and add Cowboy Butter. Sauté over medium high heat for 4-5 minutes until soft and fragrant. Remove from heat and keep warm on the stove.
Preheat oven to 475 degrees, and preheat grill to 450 degrees. - In a small mixing bowl, grate frozen butter into the bowl and place back in the freezer.
In a separate mixing bowl, combine flour, salt, sugar and whisk. Remove grated butter from the freezer and combine with dry ingredients. Mix by hand. Make a small well and add ice cold buttermilk. Fold together until crumbly and move dough to wooden board.
Work dough until it just comes together. Flatten to 1/2 in height and use a 2.5inch cookie cutter or biscuit punch to punch 4 biscuits. Place on greased cookie sheet and place in oven. Bake for 8-10 minutes until golden brown. Remove from oven and let rest.
Add hot links to the grill and grill until charred and bubbly on both sides.
Remove from grill. Split biscuits in half. The build for the sandwich is: biscuit bottom, tomato jam, stack two sausage links, and peach serrano sauté, top of the biscuit.
Serve hot and crush!
