Summer Celebrations 2016
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tailgating<br />
onion<br />
bombs<br />
recipe on page 48<br />
with sweet & spicy dipping sauce<br />
2 Denninger’s Garlic Westfaeler Sausages<br />
8 slices Denninger’s Side Bacon, cut in half<br />
1 bag Kettle Potato Chips<br />
Preheat BBQ to medium high heat. Cut sausages in<br />
one-inch pieces. Wrap each piece with a half slice<br />
of bacon and secure with a skewer. If using wooden<br />
skewers, it’s best to soak them in water for one hour.<br />
Place sausages on the BBQ and cook until bacon is<br />
crispy. Allow to cool and attach a chip to each sausage<br />
with a fresh skewer or toothpick.<br />
Serve in a small glass, jar or plastic cup filled with one<br />
tablespoon of Sweet & Spicy Dipping Sauce.<br />
Sweet & Spicy Dipping Sauce<br />
1/2 cup onion, chopped<br />
2 garlic cloves, minced<br />
1 jalapeño pepper,<br />
minced<br />
1 tbsp olive oil<br />
4 cups ketchup<br />
1 cup apple cider vinegar<br />
1/2 cup apple juice<br />
1 cup dark brown sugar<br />
1/2 cup Maille Honey<br />
Mustard<br />
1 tbsp Worcestershire<br />
sauce<br />
1 tsp kosher salt<br />
1 tsp freshly ground<br />
black pepper<br />
1 tsp dried crushed<br />
red chilis<br />
Sauté onion, garlic and jalapeño pepper in olive oil in<br />
a large sauté pan over medium heat until onions are<br />
translucent. Stir in remaining ingredients. Bring to a boil,<br />
stirring occasionally. Reduce heat to low, and simmer for<br />
30 minutes, stirring occasionally. Sauce can be kept in the<br />
refrigerator in an airtight container for 2 weeks.<br />
bourbon &<br />
cola wings<br />
recipe on page 49<br />
HONEY MUSTARD<br />
SWEET. GOURMET. VELVETY.<br />
38<br />
39
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