This idea came from a sauce that I found wandering in Costco the same day as the recipe above. Since I’m a sucker for anything that is sweet and spicy, I had to try it. It’s Robert Rothschild’s Roasted Pineapple Habanero Sauce on the shelf, and I brought some home. I’ve used it as a glaze for everything from burgers to steaks, chicken to fish. I haven’t found anything this isn’t good on. In reality, this doesn’t have to be sausage, this is good with any meat.
Ingredients:
- 2 lbs of your favorite breakfast sausage ( I mix 1 lb each of Jimmy Dean Regular and Jimmy Dean Sage)
- 1 cup chopped onion
- 1 cup chopped green bell pepper, about 1 pepper
- 2 tablespoon butter (or I recommend macadamia nut oil)
- 1 cup pineapple habanero sauce
- 1 cup shredded cojito or habanero cheddar jack
- 2 pie crusts of your choice but best with a regular pastry crust
Filling:
Heat large pot over medium-high heat and add in butter or oil. When fully heated, add onion and bell peppers and sauté until onions are turning translucent. Then add in sausage and cook until meat is just starting to turn brown. Add pineapple habanero sauce and cook until meat is fully browned. Remove from heat and allow to cool before putting away till final preparation.
Final Assembly and Cooking:
Preheat oven to 375. Mix standard quiche base. You can also add a little extra pineapple habanero sauce to add some more flavor. Heat meat mixture a little in microwave to make it easier to handle. Place equal portions of meat in pie pans and make sure it is broken up and loose. Pour equal portions of quiche base over meat and thoroughly mix. Cover with 1/2 cup of shredded cheese on each pie. Bake for 45 minutes or till golden brown. Remove and pack it up for the rink, or serve it.