Sometimes big flavor comes in small bites! This quick hors d’oeuvre can be whipped up in minutes, with just a few ingredients from your fridge. Ingredients: 1 – 12 ounce Wild Idea Buffalo Summer Sausage 24 – rectangular *Italian Style crackers,*They are super thin, extra crispy, and not too salty! 12 – ounces Irish cheddar cheese ¼ – cup mayonnaise 1 – tablespoon horseradish ¼ – lemon, juiced 1 – tablespoon caper juice salt & pepper capers Preparation: 1) Slice the Wild Idea Summer Sausage into 12 circles, and then slice the circles into halves. 2) Slice the cheese into 24 rectangular slices. 3) In a small mixing bowl, mix the mayonnaise, horseradish, lemon and caper juice together. Season with salt and pepper to taste. 4) Stack the cheese and meat onto the crackers. Garnish with the sauce and capers, and arrange on a platter or board. Serve with cold beer!
Sensational Summer Sausage Sandwiches
Cold cuts with garden fresh vegetables stuffed into a hoagie roll will satisfy the hungriest of appetites on a hot summer day. Wild Idea’s 100% Grass-fed, nitrite free Buffalo Salami makes it not only more delicious but healthier, too! Now, how about a picnic? Ingredients: per sandwich 4 – ounces Wild Idea Buffalo Salami 1 – small tomato, sliced 1 – teaspoon olive oil ¼ – teaspoon each, salt & pepper 1 – handful fresh garden greens 4 – fresh basil leaves 2 – tablespoons mayonnaise 2 – tablespoons basil pesto, recipe below 1 – hoagie roll Preparation: 1) Slice the Wild Idea Buffalo Salami into ¼ to ½ inch circles. Remove outer paper rind. 2) Season the sliced tomatoes with the olive oil, salt, and pepper. 3) In a small mixing bowl, mix the mayonnaise and the pesto together. 4) Slice hoagie roll, leaving it hinged. Generously spread the pesto mayonnaise on the top and the inside top and bottom of the hoagie roll. 5) Layer on the Wild Idea Buffalo Salami, seasoned sliced tomatoes, garden greens, and basil leaves. Your masterpiece is complete!
B.B.Q. Summer Sausage & Shrimp Skewers
Simple summertime grilling recipes that don’t skimp on the “wow” factor are pretty hard to beat. The ingredient combination of this recipe is sensational, but quality ingredients are the key. The number of skewers will depend upon the size of shrimp you purchase. 16 to 24 sized shrimp per pound work well, but larger would be fine too. Seek out wild caught shrimp, no other will do, and of course Wild Idea’s Bison Summer Sausage! Ingredients: 8 – ounces Wild Idea Buffalo Summer Sausage 1 – pound wild caught shrimp (16 to 24 size), peeled & deveined 1 – lemon, cut into wedges 1 – teaspoon lemon pepper 1 to 2 mango’s, peeled and cut into thick pieces 2 – tablespoons olive oil ½ – cup of your favorite B.B.Q. sauce Wooden skewers, soaked in water Cilantro for garnish Preparation: 1) Cut Wild Idea Buffalo Summer Sausage into circle slices and then into pie pieces, in keeping with the size of your shrimp. You may have extra summer sausage. Cover and set aside. 2) Peel, devein, and rinse shrimp. Blot dry with a paper towel. Place in a bowl and squeeze half of the lemon wedges over the shrimp, and season with the lemon pepper. Toss to incorporate and allow to rest for 20 minutes. 3) Skewer the tail part of the shrimp on first, then the summer sausage, securing the meatier part of the shrimp around the summer sausage. Add a piece of mango to the end of the skewer. *The mango pieces can also be added after the grilling. 4) Place on pan and drizzle with olive oil. 5) Grill over medium high heat, for 30 seconds each side, closing grill while grilling. Repeat two more times brushing with B.B.Q sauce while turning. 6) Arrange skewers on a platter and squeeze with additional lemon slices. Garnish with cilantro and drizzle with additional warmed B.B.Q. sauce if desired.