Ingredients
• One 18-inch loaf of good French bread, split in half
• 2 Lbs. andouille sausage, cut into small pieces
• Small onion, diced
• 2 1/2 cups grated white cheddar cheese
• 1 Tbsp. butter
• 1/2 cup beer
• Salt and pepper to taste
• 2 cups sliced pickled jalapeños (recipe below)
Directions
Place bread on a sheet pan and toast in a preheated 350 degree F oven for 10 minutes or until bread is lightly toasted. Melt butter in a heavy-bottom sauté pan or cast-iron skillet. Add sausage pieces and onion until they brown — this should be done over pretty high heat. Add the half cup of beer. (Or, you know, just pour some of the beer you're already drinking into the mixture. Link says it's cool.) Allow the liquid to cook down.
Spread the cooked sausage mixture over the toasted French bread and top with the cheese. Increase the oven temperature to 400 degrees F and return pizzas to oven and cook for 5-to-7 minutes, until the cheese is bubbly. Garnish with pickled jalapeños.
[Pickled Jalapeños]
Ingredients
• 8 or 9 fresh jalapeño peppers
• 5 cups distilled vinegar
• 1 cup sugar
Directions
A couple days before kickoff throw the jalapeños into a medium-hot, cast-iron skillet until the peppers start to blister. Cook them for about 5 minutes.
Meanwhile, in a three-quart saucepan bring the vinegar and sugar to a boil, then place the peppers in a Pyrex bowl and pour the vinegar solution over them. Allow them to cool down and refrigerate until game time.
