As part of the first chapter of this book there are a lot of recipes for various crostinis and bruschettas. Based on my research there is very little difference between the two so I tend to treat them the same. Basically grilled or toasted bread with whatever toppings that you like.
This particular one has a linguica sausages and red onion marmalade.
Linguica is a spicy Portugese sausage that tends to be very difficult to come by in the various meat markets locally, so I decided to make my own.
The sausage is a mixture of pork butt, paprika, garlic, salt, red wine, sugar, white and black pepper, oregano and cayenne pepper. I ground all the ingredients together in the grinder attachment to my kitchenaid and then stuffed it into a natural hog casing I bough off of amazon. From there I smoked it gently on my smoker to impart a bit of extra flavor.
The red onion marmalade included red onions, naturally, port wine, sugar which reduced down until it was basically a chunky syrup.
From there I grilled up the sausage over direct heat to cook the sausage through and then toasted up the bread as well. The bread was coated with the red onion and then topped with sausage slices and plated.
Overall, this dish was good, but I will say that the sausage ended up a little dry for my tastes. I'm not sure if the sausage was cooked more than I thought when I smoked them, but its hard to tell.
