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Smoked Hot Sausage Links with Tomato and Red Pepper Jam

Mandy Tanner

Servings

2 to 4

Prep Time

15 minutes

Cook Time

1 hours

Category

Sausages & Hot Dogs

Bust out the smoker to add some outdoor flavor to our Kurobuta sausage links. The smoked links are served with a spicy and sweet tomato and red pepper jam. Bomba, made from medium-hot Calabrian chili peppers, adds a smoky, fruity note to the jam. This is a great dish to serve as an appetizer or game day snack.

Smoked Hot Sausage Links with Tomato and Red Pepper Jam

Ingredients

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    • 1 lb SRF hot sausages

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    • 1 small shallot, sliced thin

    • 2 to 3 cloves garlic, sliced thin

    • ¼ cup olive oil

    • 2 whole roasted red bell peppers, peeled, seeded, chopped, or 1 (12 oz) jar of roasted red peppers, drained, chopped

    • 2 tablespoons chopped fresh herbs, such as thyme, basil, oregano, rosemary

    • 1 teaspoon Italian Bomba sauce, or crushed Calabrian chilies, to taste

    • 1 ½ teaspoon honey

    • Salt, to taste

    • Pepper, to taste

    • 1 to 2 tablespoons balsamic vinegar

    Directions

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      1. Preheat your smoker to 180°F.

      2. Place the SRF Hot Link Sausage directly on the grill grates, and smoke.

      3. Remove the SRF Hot Link Sausage from the grill and increase the temperature to 425°F.

      4. Place the SRF Hot Link Sausage back on the grill grates and cook until the internal temperature reaches 165°F.

      5. Remove the sausage from the grill and let rest for 5 minutes before slicing and serving with Tomato and Red Pepper Jam. Enjoy!

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      1. Preheat the oven or grill to 425°F.

      2. In a small ceramic or glass baking dish, add the tomatoes, shallot, garlic, olive oil, peppers, herbs, Bomba sauce, honey, and season with salt, and pepper, to taste. Stir to combine.

      3. Place in the oven or grill and cook until the tomatoes have burst, the top has started to caramelize, and the juices have reduced and are jammy, 45 to 55 minutes.

      4. Remove the baking dish and let cool for 10 minutes. Drizzle with balsamic vinegar, stir, and adjust seasoning as needed. Serve warm or at room temperature. Tomato and Red Pepper Jam can be refrigerated for up to a week. Enjoy!