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Bison Polish Hot Links – Tri-Peppered Canapes
by Chef Steve Berkel - BisonFest Chef
Ingredients:
- 1 (16-oz.) pkg. Bison polish hot links (4 - 1 pkg. Alouette garlic and herb cheese links)
- 1 green pepper
- 1 box Melba toast rounds (garlic flavor is good)
- 1 yellow or orange pepper
- 1 red pepper
Preparation:
Grill polish hot links on BBQ approximately 5-7 minutes per side turning twice. Do not over cook. Set aside and cool for 1 hour. When cool, slice approximately 1/4" thick on the bias. Slice peppers into tiny confetti bits, mix all three colors together and set aside. Spread 1/2 T. (or more) of the cheese on the toast, place a slice of the hot link on next and top with the tri-pepper confetti. Serve room temperature. Yields approximately 40 appetizers. Note: Served at 10th annual BisonFest Benefit.
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American Gourmet • 11820 SayersBrook Rd. • Potosi, MO 63664
Toll-Free: 888-472-9377 • Phone: 573-438-4449 • Fax: 573-438-2948 |
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SayersBrook Bison Burgers are the most ordered item at one of St. Louis's premier pubs, The Trainwreck Saloon.
If you are interested in using our meats in your restaurant, please contact us at
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We know that our products are of only the finest quality. But your satisfaction is of the utmost importance
to us.If for any reason you are not satisfied with your purchase, please call us and we 'll happily issue a
credit and a thank you. It's just that simple. |
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