- Prep time
- 5 minutes PT5M
- Cook time
- 20-25 minutes PT25M
- 8 sliders
Pork and dried fruit are a natural match and the tasty combination gives these down-home sliders an elegant feel.
- 1 pound Fresh to Market Burgundy Pepper Sausage (bulk)
- 2 cups pinot noir
- 2 ounces dried cherries
- 2 tablespoons red raspberry vinegar
- ¼ cup sugar
- 2 teaspoons mustard powder
- 1 tablespoon Dijon mustard
- 8 slider buns
Preheat grill to medium heat.
Form the bulk sausage into 8 equal patties and set aside.
To make the the mostarda, place the wine, cherries and vinegar in a small saucepan and bring to a boil. Reduce heat to simmer liquid until it reduces by half. Add the sugar and reduce by half again. Whisk in the mustards and simmer for 2 more minutes. This should take about 20 minutes in total.
While the mostarda is reducing, grill the patties over medium heat for 2-3 minutes per side, or until the internal temperature reaches 150°F.
To serve, place a patty on each bun, top with a tablespoon of mostarda and finish with the top bun.
Pinot Noir is known for its remarkably lithe, silky textures and earthy aromas. The best Pinots exude warm baked cherries, cedar, cigar and chocolate. Pinots are typically high in alcohol and lighter in body, color and tannins than Cabernet Sauvignon, Merlot or Zinfandel.