GRILLED SAUSAGE TACOS
Grilled Sausage Tacos:
14 oz Wicked Ghost Pepper Sausage -- Queen City Sausage
Roasted Pineapple & Habanero Glaze & Finishing Sauce
4 cups of Fresh Cilantro Lime Slaw (recipe below)
Corn or Flour Tortillas
*Slice the sausages lengthwise and grill.
*Lightly warm/grill the tortillas for added flavor as well.
*Depending on preference, add either a half or whole sausage to a tortilla, top with slaw and dress with Roasted Pineapple & Habanero Glaze and Finishing Sauce.
*The Roasted Pineapple & Habanero Glaze and Finishing Sauce can be brushed onto the sausages as they grill to layer more flavor.
2 cups Green Cabbage Shredded
2 cups Napa Cabbage Shredded
*(or 4 cups pre-prepped slaw mix)
1 Red Bell Pepper—thinly sliced into 1-inch pieces
2 tablespoons Honey
1.5 tablespoons minced Garlic
The juice of a Fresh Lime
Small handful of roughly chopped Fresh Cilantro
Salt and Pepper to taste
*Add shredded cabbage, cilantro, and garlic to a bowl. Squeeze the fresh lime juice and drizzle the honey evenly over the mixture. Salt and Pepper to taste. Toss all ingredients to coat and place into the refrigerator. Occasionally toss the mixture to be sure the flavors are coating all surfaces.
*Slaw is best prepared the night before because it gives time for the flavors to meld and the cabbage to soften to manageable state. If you prefer a bigger crunch from your slaw, whip it up the morning you plan to use it and toss one last time prior to use.