Recipe: DIY Sausage sliders

Change up baseball’s hot dogs for a winning sausage slider.

That winning taste: Why not try changing up baseball’s hot dogs for a winning sausage slider this football season?

By Donna Zitter Bordelon

The fightin’ Phils manager, Gabe Kapler, would like to have all the bases covered. Kapler changes pitchers and position players like Jiffy Lube changes oil. But Kapler’s penchant for substitutions may some day succeed like the “Abraham Lincoln strategy.” After subbing six generals, Lincoln chose Grant, and finally won the war. Here’s high hopes that the hairsplitting Kapler proves as successful as the Railsplitter Lincoln.

In the meantime, change up baseball’s hot dogs for a winning sausage slider.

DIY SAUSAGE SLIDERS

2 lb. fresh ground pork

2 tsp. salt

1 tsp. fresh ground pepper

2 tsp. fresh sage, finely chopped or 1 tsp. dried sage

2 tsp. fresh thyme, finely chopped, or 1 tsp. dried thyme

2 tsp. brown sugar

1 tsp. maple syrup

Dash of nutmeg

1/8 tsp. cayenne pepper

1/8 tsp. red pepper flakes.

Canola oil or spray

Slider rolls

Onion, Pepper, Garlic Topping, optional

In a large bowl, combine the ground pork and all the remaining ingredients.

Form pork mixture into 3-inch patties, about ½-inch thick.

Lightly oil a skillet or spray pan with oil. Pan fry the patties over medium-low heat, 10–12 minutes, flipping once, or until meat is not pink inside.

Transfer to platter to keep warm until all sausage patties are cooked.

Assemble sausage patties on rolls and serve.

ONION/PEPPER/GARLIC TOPPING

2 Tbsp. olive oil

2 medium onions, sliced thin

2 medium bell peppers, cored, seeded and cut into thin strips

2 garlic cloves, minced

1 tsp. brown sugar

1 tsp. apple cider vinegar

Salt and Pepper to taste

Heat oil in a frying pan over medium heat.

Add the onions, peppers, garlic and cook, stirring often, about 10 minutes, until vegetables are soft. Add brown sugar, vinegar, and salt and pepper. Stir and cook 5–10 minutes more.

Eat well, live long, enjoy!

(Ques­tions or tips can be sent to Donna Zit­ter Bor­de­lon at WhatscookinNEPhilly@gmail.com or in care of the Times, 2 Executive Campus, Suite 400, Cherry Hill, NJ 08002)

Recipe winner:

Congratulations to Carol Patel, who submitted the following recipe, and was chosen in a random drawing. Carol is the August winner of a $100 ShopRite gift card.

Carol wrote, “Quick, easy, and kids will love this for school or at home!”

STUFFED POTATO BREAD (ALOO PARATHA)

Makes 4 or 5 breads:

For Filling:

2 medium potatoes (Idaho preferably)

½ cup water for microwaving boiling OR cook potatoes stove top, using enough water to cover

Salt as per taste

1 tsp. Turmeric powder

2 tsp. Garam Masala (found in Indian grocery stores)

1 pinch citric acid or 1 tsp. lemon juice

1 tsp. sugar

2 tsp. cilantro, chopped

For Dough:

2 tsp. oil

1 tsp. cumin seeds

1½ cups all purpose flour or whole wheat flour, plus some extra for rolling the discs

2 tsp. butter, melted

½ cup water or less

Method:

In a bowl, put the all-purpose flour or wheat flour. Add oil, cumin seeds, salt and mix. Add water little by little, until it forms a dough. Cover the dough and set aside for 10 minutes.

Next, wash potatoes and put in a microwave safe bowl, add water as mentioned, and boil until cooked. (Or cook potatoes stove top).

Once boiled, immerse potatoes in cold water, and peel off the skin.

Mash potatoes and add all the Filling ingredients — the salt, turmeric, Garam Masala, citric acid or lemon juice, and sugar. Mix well.

Form into balls.

Now take the dough, knead it for 5 minutes, and make the same quantity of balls as the potato filling.

Roll the dough into a small disc and add one potato filling ball inside.

Gather the dough around the filling, and seal the edges. Gently roll into a tortilla shape.

Heat a skillet on medium, and cook the bread, turning on both sides.

Once it is golden on both sides, apply melted butter on both sides and set aside.

Roll all the balls the same way.

Serve with ketchup, plain yogurt, or enjoy just plain.

For added spiciness, you can add red pepper powder or green chillies.

The recipe submissions have been wonderful. Please remember to include exact measurements in your recipes. You could be September’s lucky winner. Send your recipe to:

Readers’ Recipes

c/o Northeast Times

2 Executive Campus

Suite 400

Cherry Hill, NJ 08002

Or email your recipe to WhatscookinNEPhilly@gmail.com.

Please include your name, home address and telephone number. ••