Devil’s Toast

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Devil’s Toast

Post  Admin on Tue Mar 16, 2010 6:52 pm

Devil’s Toast

(Prague’s Pub Specialty)



2 TSP Chili or any Hot sauce

4 Garlic Cloves (2 pressed 2 left whole)

3 Links of Hot Italian breakfast sausage

2 TBSP Ketchup

Salt/pepper

4 Slices of toasted and/or fried rye bread

2 TBSP shredded Edam and/or Emmental Cheese

4 TBSP Cottage Cheese (Crumbled Feta is another choice)

2 TBSP Horseradish



In sauce pan mash and sauté 2 links of Italian sausage (casing removed) add 2 crushed garlic cloves, hot sauce, salt, pepper and ketchup, cook until you have a mass consistency of mashed potatoes.

When ready toast and/or fry the rye bread, when done scrape/rub each side with whole garlic left aside. Top the bread with hot Devil’s Mixture and cover generously with shredded Edam cheese put under broiler for 2 minutes and serve immediately.

Any good melting cheese is OK – experiment !

Usually served on the wooden serving tray/plank with a scoop of Cottage Cheese and tablespoon of horseradish on side; and of course good beer.





Serves 2

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