Ingredients:
1 hot Italian sausage, casing removed and butterfly cut on the length
1 quarter cup small dice beef tenderloin steak
1 quarter cup small dice chicken livers
2 strips bacon extra small dice
3 teaspoons vegetable oil
3 teaspoons butter
1 small shallot sliced thin (about 1 half cup)
1 small garlic clove minced (1 heaping teaspoon)
1 teaspoon flour
4 tablespoons whiskey
1 half cup water
1 quarter teaspoon salt
1 quarter teaspoon pepper
1 teaspoon finely chopped flat leaf parsley
1 D'Italiano Original Sausage Bun
1 tablespoon honey mustard
Directions:
This recipe makes one serving, easily doubles or quadruples and takes approximately 45 minutes to prepare.
1. In a fry pan on medium to low heat, put 1 teaspoon of oil and set the sausage butterfly side down and let cook slowly until the sausage is crispy edge done.
2. In a second fry pan, on low to medium heat, fry the bacon pieces until crisp edged.
3. Add a teaspoon of oil and the chicken livers and continue to cook about a minute more so the liver bits are just done then transfer these to a small prep bowl.
4. Flip the sausage at this point, reduce the heat to low and finish cooking it.
5. Add another teaspoon of oil to the bacon/liver fry pan along with the tenderloin pieces. Cook until just done then transfer the tenderloin bits to the prep bowl.
6. Add 2 teaspoons butter to the bacon/liver/tenderloin pan, drop in the shallot slices and minced garlic.
7. Stir-fry the shallots and onions until just limply done. Don't crisp or burn the garlic. Transfer the shallot mixture to the prep bowl along with the sausage from the second pan.
8. Turn oven to broil and set opened D'Italiano Original Sausage Bun under broiler until it is lightly toasted, then remove the sausage bun from the oven and place it in the middle of a dinner plate.
9. To finish, add the flour to the bacon/liver/tenderloin...pan, stir using a spatula until the flour makes a roux, add the whiskey then the water and the parsley, salt and pepper making a pan gravy.
10. Add the prep bowl of cooked ingredients plus the sausage and the last teaspoon of butter to the pan gravy and mix so the gravy coats everything.
11. To serve, spread the honey mustard on the toasted bun. Scoop the meat mixture from the fry pan spreading it over the toasted bun letting it spill over the bun edges. Arrange the sausage, butterfly side up, dot with parsley and serve.
**Tip - To make it easier to cut small dice of the tenderloin, liver and bacon, do the dicing when the meats are partially frozen.**