Beef And Garlic Awesomeness

Discussion in 'Sausage' started by solaryellow, Nov 6, 2010.

  1. solaryellow

    solaryellow Limited Mod Group Lead

    I try to make one new-to-me sausage every time I make sausage. A couple weeks ago my random pick was a beef and garlic sausage I found on Len Poli's website. http://lpoli.50webs.com/index_files/Beef&Garlic-Frank.pdf

    Tonight I turned it into an easy and quick meal. At the bottom is some smoked mozzarella, in the middle is a package of the beef and garlic sausage, and at the top is a jar of Newman's Own marinara sauce.

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    I steamed/boiled the beef and garlic sausage. Grilling works as well but it is kinda chilly out today so I chose this method.

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    While that was going on I grated one of the smoked mozzarella blocks.

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    And then put a few spoonfuls of marinara sauce on two of our smaller saucer sized plates.

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    Then laid the sausages down on the bed of marinara and sprinkled some smoked mozzarella on top.

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    It was fandamntastic!

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    One thought I had for next time was to serve each sausage link on a piece of garlic toast for a bun and then layered the same as I have it on the plate.
     
    kc jayhawk 78 likes this.
  2. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Looks great, but I already ate!  [​IMG]
     
  3. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Looks dang good to me.
     
  4. solaryellow

    solaryellow Limited Mod Group Lead

    Add it to your todo list. You won't be disappointed. Especially with that nice new stuffer of yours. [​IMG]
     
     
  5. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    I will be doing alot of sausage soon. Will add it to the list. I have a buddy hunting in ND right now and he wants to make all the deer he gets into sausage. I order enough spice to do 350 lbs. Good thing I have the commercial cabela's grinder and the 20 lb stuffer. Thanks for the recipe.
     
  6. solaryellow

    solaryellow Limited Mod Group Lead

    I have stuffer envy. [​IMG]
     
     
  7. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Hey Joel they look great! That recipe has been on my to do list for a while, glad to hear they're good.

    Dan
     
  8. smokingohiobutcher

    smokingohiobutcher Master of the Pit OTBS Member

    I use a 500lb hobart mixer grinder and a 75lb hydro-sausage press!![​IMG]

    Somedays its good to be King!!  [​IMG]

    Joel the sausage looks awesome, I have been wanting a good beef and garlic recipe!  Thanks for sharing!

    That smoked mozz looked mighty tasty as well!

    Great Job! [​IMG]

    SOB 
     
  9. bigal

    bigal Smoking Fanatic OTBS Member

    That looks and sounds fantastic!  I gotta get into sausage make'n!
     
  10. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

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    Yes your sausage looks awesome as usual and the flavors I bet are really yummO too. I hope to see you one of theses nights in chat and get this recipe fro you too. Now To all sausage makers you should get the recipe for Joel's lamb sausage (the gyro one)  it's more then awesome.
     
    Last edited: Nov 7, 2010
  11. smokingohiobutcher

    smokingohiobutcher Master of the Pit OTBS Member

    Aww sweet a gyro sausage!!! I gotta have it!    Pleeeeease Joel!

    SOB
     
  12. solaryellow

    solaryellow Limited Mod Group Lead

    They are really good Dan. I think for the next batch I might add a little more minced garlic and cut down on the parmesan a bit. It really should be called a beef parmesan garlic sausage. There is a lot of parmesan in it. lol
     
    I would love to have access to that SOB. In high school I used to work on the clean up crew for a meat packing plant. I didn't have any desire to make sausage at that time but I still wish I would have paid a little more attention to what they used to do.
     
    Thanks BigAl! It is definitely a downward spiral once you get started.
     
    I have been popping in a little more often lately Mark. Work is still kicking my tail but not as hard.
     
    I will post it up a bit later. I gotta find that notebook. I am planning on making some more of the gyro sausages in two weeks. They are great on a pita with tzatziki sauce, fresh chopped onion and tomatoe.
     
     
  13. werdwolf

    werdwolf Master of the Pit OTBS Member

    Sounds great.

    I have one problem though, I am allergic to wheat (and yes that kills pizza and most beer [​IMG]).  I am wondering, do you think I can get away with oats?  It's what I usually substitute for bread crumbs.
     
  14. solaryellow

    solaryellow Limited Mod Group Lead

    Give it a try and report back what you think of it. I can see the two flavors being slightly different but I bet overall it would be hardly noticeable.
     
     

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