Black Oak Sliders with Sun Dried Tomato Aioli

YIELD: 12 (2 slider) servings

24 slider buns
4 lbs. smoked sausage
2 ½ cups iceberg lettuce, thinly sliced or shaved
2 cups prepared sundried tomato aioli sauce

1.    Over medium heat on a pre-heated grill place refrigerated sausage. Turn regularly to heat sausage all the way through then carve 1” slices on the bias to fit bun.
2.    Grill slider buns and slather sun dried tomato aioli on both sides.
3.    Place cooked sausage on bottom, top with lettuce and crown with other slider bun.

Recipe: Sara Lee Foodservice