Smoked Hot Sausage Links with Tomato and Red Pepper Jam

By: Mandy Tanner

Bust out the smoker to add some outdoor flavor to our Kurobuta sausage links. The smoked links are served with a spicy and sweet tomato and red pepper jam. Bomba, made from medium-hot Calabrian chili peppers, adds a smoky, fruity note to the jam.

This is a great dish to serve as an appetizer or game day snack.

Ingredients

SRF Smoked Hot Links

  • 1 pound SRF Hot Link Sausage Buy Now

Tomato and Red Pepper Jam

  • 1 pint small tomatoes, such as grape, cherry, or a rainbow variety
  • 1 small shallot, sliced thin
  • 2-3 cloves garlic, sliced thin
  • ¼ cup olive oil
  • 2 whole roasted red bell peppers, peeled, seeded, chopped, or 1 (12 oz) jar of roasted red peppers, drained, chopped
  • 2 tablespoons chopped fresh herbs, such as thyme, basil, oregano, rosemary
  • 1 teaspoon Italian Bomba sauce, or crushed Calabrian chilies, to taste
  • 1 ½ teaspoon honey
  • Salt, to taste
  • Pepper, to taste
  • 1-2 tablespoons balsamic vinegar

SRF Smoked Hot Links

Preheat your smoker to 180°F.
Place the SRF Hot Link Sausage directly on the grill grates, and smoke.
Remove the SRF Hot Link Sausage from the grill and increase the temperature to 425°F.
Place the SRF Hot Link Sausage back on the grill grates and cook until the internal temperature reaches 165°F.
Remove the sausage from the grill and let rest for 5 minutes before slicing and serving with Tomato and Red Pepper Jam. Enjoy!

Tomato and Red Pepper Jam

Preheat the oven or grill to 425°F.
In a small ceramic or glass baking dish, add the tomatoes, shallot, garlic, olive oil, peppers, herbs, Bomba sauce, honey, and season with salt, and pepper, to taste. Stir to combine.
Place in the oven or grill and cook until the tomatoes have burst, the top has started to caramelize, and the juices have reduced and are jammy, 45-55 minutes.
Remove the baking dish and let cool for 10 minutes. Drizzle with balsamic vinegar, stir, and adjust seasoning as needed. Serve warm or at room temperature. Tomato and Red Pepper Jam can be refrigerated for up to a week. Enjoy!