FOR RASPBERRY MUSTARD:
1 cup frozen raspberries, thawed, Dole®
1⁄2 cup spicy brown mustard, Gulden’s®
3 tablespoons raspberry preserves, Smucker’s®
1 teaspoon raspberry vinegar, Kozlowski Farms®
FOR CHICKEN SAUSAGE SANDWICHES:
1 fennel bulb, cut into 1⁄4-inch-thick slices
1 sweet onion, cut into 1⁄4-inch-thick slices
1 tablespoon extra-virgin olive oil, Bertolli®
4 chicken-and-apple sausages, Aidells®
4 French sandwich rolls, toasted, Francisco®
In a blender, combine raspberries, mustard, preserves, and vinegar. Cover; puree until smooth. Set aside. For Chicken Sausage Sandwiches, set up grill for direct cooking over medium heat (see page 15). Oil grate when ready to start cooking. In a large bowl, toss fennel and onion slices with olive oil and a little salt and ground black pepper.
Place sausages, fennel, and onion slices on hot, oiled grill. Cook for 16 to 20 minutes or until vegetables are softened and sausages are done (160 degrees F). Turn vegetables every time you turn sausages. Serve sausages hot on toasted French rolls piled with fennel and onions. Top with Raspberry Mustard.