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Open faced elk smokies with green apple and celery salad
Ingredients
OPEN FACED ELK SMOKIES
- 2 elk smokies
- 1 fresh buns or rolls cut in half
- 1 teaspoon Sriracha honey sauce
- 85 grams smoked gouda cheese shredded
GREEN APPLE AND CELERY SALAD
- 4 teaspoons extra virgin olive oil
- 2 teaspoons Dijon mustard
- 2 teaspoons red wine vinegar
- 1/2 cup celery leaves, whole
- 1/4 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon celery seeds
- 1 cup green apple, peeled and julienned
SRIRACHA HONEY SAUCE
- 1/2 cup honey
- 1/2 cup Sriracha hot sauce
Directions
ELK SMOKIES
- Smoke elk sausages using desired flavor; a hickory smoke or cherry wood will provide the best results.
- Smoke the sausages using a temperature of 160’F to 165’F (71’C to 74’C) and smoke until internal temperature of the sausages reach 152’F (67’C). Do not raise the temperature more then this to cook faster as you will risk rendering off the fat too quickly, losing a lot of the flavor.
- Remove from heat, let rest for a few minutes before cutting in 1/4 inch coins on a 45-degree bias.
- Take the rolls and cut them in half. Scoop out some of the bread creating a divot in the bun.
- Place the bun scooped side down on the grill or smoker to lightly toast the bun. When you flip to the other side, fill the divot with shredded cheese and allow to melt while toasting.
- Remove bun from heat and put on desired plate. Place sliced sausage evenly across the bun on top of the melted cheese.
GREEN APPLE AND CELERY SALAD
- Mix the oil, mustard, vinegar, celery leaves, sugar, salt, pepper, and celery seeds.
- Add the apples and toss together until evenly mixed and coated.
- Cover and refrigerate until ready to serve.
SRIRACHA HONEY SAUCE
- Mix honey and Sriracha sauce together in mixing bowl until evenly incorporated.
TO SERVE AND GARNISH
- Place green apple and celery salad on top of the sausage in the center and finish by drizzling sriracha honey over the entire plate.
- Garnish with micro greens and serve with fork and knife as open face sandwich.
