Chocolate Sausage Bites

Okay, I can hear you now — chocolate and…sausage?

I can explain!

The Southern husband and I are always on the look-out for new restaurant adventures here in beautiful northern New Jersey. Yes yes, there is always New York City 20 short miles away, but that’s not any kind of challenge, and for a while one of our favorites was a little place called The Spotted Rooster Cafe.  We found out to our great dismay that it is now closed, which is such a shame because among other things it’s where we first tasted the idea for these fabulous little bites…little concoctions of toasted bread rounds spread with dark chocolate and topped with thin little slices of hot sausage. Heaven, heaven, heaven.

So I took the first opportunity to try and recreate these little gems at home. I had some andouille sausage in the fridge, although I think it would be great with chorizo as well. I picked up a loaf of French bread and a jar of Silver Palate thick dark chocolate ice cream sauce (look in the supermarket aisle where they sell the sprinkles and cones), and we were in business. So, with thanks to the Spotted Rooster, my adapted recipe is below. And in the meantime, we’re crossing our fingers that this sweet little restaurant is re-born somewhere else in our area SOON!

Chocolate Sausage Bites
  • 1 baguette, sliced thin
  • 1jar chocolate ice cream sauce (or any other kind of chocolate spread that catches your fancy. Nutella might be good!)
  • 1 andouille or chorizo sausage, sliced into very thin rounds
  1. Toast baguette slices until just slightly golden brown, let cool
  2. Spread each toast with a spoonful of chocolate sauce
  3. Heat a frying pan over medium heat and saute sausage slices until heated through, about 2-3 minutes
  4. Using tongs, pick up sausage rounds and lay on top of chocolate-topped bread.
  5. Arrange on platter. Convince those you are serving that even though these are a little off-beat, they will thank you forever if they try one.
  6. And if you ever make it to the Spotted Rooster, I highly recommend the mussels gratin. I might try figuring out that recipe next!

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