Although the Toronto Blue Jays’ season came to a disappointingly abrupt end this past weekend, sports fans still have plenty to get excited about with basically every other Canadian sport either starting up soon or still going strong.
While we at Eat North wouldn’t exactly consider ourselves the most devout of sports fans, one thing casual viewers and sports aficionados can agree on is that Game Day is best when accompanied by fun eats and drinks.
This cheesy, baked sausage boat appy recipe was created by chef and cookbook author Paula Strachyra—also known as "Queen of the Grill"—with tailgating in mind, but it can also be easily repurposed for game day watch parties and other get-togethers where you need to feed a large group.
Chimichurri
In a medium bowl, combine olive oil, parsley, red wine vinegar, oregano, garlic, shallot, lemon juice, salt, and pepper.
Mix to combine. Set aside.
Salsa criolla
In a medium bowl, combine red bell pepper, green bell pepper, white onion, tomato, garlic, olive oil, red wine vinegar, salt, pepper, and oregano.
Mix to combine. Set aside.
Sausage boats and assembly
Preheat your grill or smoker to 350ºF (177ºC), indirect heat.
Slice each sausage bun in half and press down on the bread until a bread boat is formed.
Slice each piece of Castello Gouda cheese in half, lengthwise.
Remove the sausage from its casings using a sharp knife tip. Run it along the sausage lengthwise and remove the casing.
Place two pieces of cheese into each bun and one into the sausage itself. Press down on the sausage and flatten it evenly. Place the buns on the grill with the sausage facing down and grill until a minimum internal temperature of 160ºF (71ºC).
Slice each sausage boat into bite-size pieces or leave them whole and top with chimichurri and salsa criolla.
- Yield:
- Serves
