Stuffed Sausage

Discussion in 'Pork' started by vulcan75001, May 5, 2007.

  1. vulcan75001

    vulcan75001 Smoking Fanatic OTBS Member

    Got to thank bbq bubba for the idea....and going with that theme...I started with 3 lbs of Italian sausage at room temp to roll out easy...

    used parchment paper and sprayed with pam type oil so things wouldn't stick...spread a layer of pasta sauce on the sausage...a layer of peppers and onions that I cooked last night, and a layer of mozzarella cheese

    Rolled it up and into the smoker...left it on the parchment help hold things together..the parchment paper is good to 420*

    Smoked at 225* till internal temp hit 160*

    let rest for a little bit...then pure heaven...absolutely fantastic...truly a meal all in itself...a little extra pasta sauce on the side....

    used apple wood and sprayed with apple juice and captain morgan mix
    Thank you again bbq bubba for the idea...this really came out great...[​IMG]
  2. [​IMG] must...have........stuffed.........sausage......

    Looks incredible!

    Definitely something I'm going to have to try.
  3. tonto1117

    tonto1117 Master of the Pit OTBS Member

    It's a Fatty Meatloaf!![​IMG] Looks Absoulutley Incredible Richard [​IMG] ......Drooling on Laptop. Gotta try this, thanks!!!
  4. squeezy

    squeezy Master of the Pit OTBS Member

    You have what it takes ... Bubba's inspiration and look what you have done!

    I can't wait to try it ... and I truly expect I and others will find other equally great ideas from this ... BRAVO!

    Oh! ... and thanks for the tip on parchment paper ... I had no idea how robust it is! [​IMG]
  5. deejaydebi

    deejaydebi Smoking Guru

    Man that looks sooooo good! [​IMG]
  6. teacup13

    teacup13 Master of the Pit OTBS Member

    looks very very tasty
  7. chrish

    chrish Smoking Fanatic

    Yes yes that does look good, did you sprinkle on any other spices and what not? what kind peppers, it looks like you grilled it rather then smoking it, how long was the cooking time? and most of all what else did you have with it, any dipping sauce bbq sauce optional would be the sides to went with it :)
  8. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    Man ,now thats some close up porn....slurp drool slurp ....wipe keyboard ...nice job[​IMG]
  9. linescum

    linescum Smoking Fanatic OTBS Member SMF Premier Member

    i'll take my eggs sunnyside up please
  10. vulcan75001

    vulcan75001 Smoking Fanatic OTBS Member


    There was no other seasoning applied to the sausage...just sprayed it a few times with a 3-1 mix of apple juice and captain morgan spiced rum..the peppers were just the sweet bell pepper and sweet onions sauteed with evoo the night before, so it would be cool..and not start cooking the inside when it was all put was smoked....not grilled...smoked at 225* to an internal temp of 160*....always go by an internal temp for the particular type of meat you are smoking...ya want to stay safe..and not under cook things...the time turned out to be 3 hours...had a little pasta with it...and used some pasta sauce to add the final touches.....hope this answers all your questions...[​IMG] it turned out really great and very tasty....[​IMG]
  11. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Thanks for the comp's, richard, just some ideas i found here and added my own touches. Funny thing is i did a italian fatty last nite also, ya beat me to the porn though. Looks awesome[​IMG] I used red peppers and scallions with mozz. cheese..........but i like the sauce idea (mama makes homemade) so thank-you for the tips
  12. camocook

    camocook Meat Mopper

    MAN!!!! it all looks sooo good!!
  13. What meal is that for?
  14. dutch

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

    Richard, that looks awesome. I can see that making some fine sammiches-a sub roll, some diablo de mayo sauce slathered on the roll and a couple of slices of that stuffed fattie!!!

    Dutch's Diablo de Mayo Sauce

    1 cup of mayonaise
    1 tablespoon Chipolte powder
    1 jalapeno finely diced (seeded and membranes removed optional)

    Combine all ingredients in a bowl. Cover with plastic wrap and place in the refridgerator and allow flavors to meld together for 2-3 hours.

    You may want to start with 1 teaspoon of Chiplote powder and 1/2 of the diced jalapeno and go from there. This stuff will really kick yer butt, but dang is it good!!

    I originally created this sauce to take along to a Cinco de Mayo party and called it Cinco de Mayo sauce. One of the other guest at the party refered to it as my "Devil Sauce" so I figured "why not" and it's been called my Diablo de Mayo Sauce ever since.

    Hope you all enjoy it!!
  15. monty

    monty Master of the Pit Staff Member Moderator OTBS Member SMF Premier Member

    I really believe you could take top awards in three categories; Best in food, Best in presentation and Best in photography!

    Kudos, my friend! Kudos!

  16. Dutch, I wish you would have put that up yeasterday.
  17. vulcan75001

    vulcan75001 Smoking Fanatic OTBS Member

    That sauce sounds great...thanks..just got home from the store with some fresh onion rolls..going to have to make up some sandwiches for work tomorrow...

    Monty .. Thanks...also came home with a 12# pork loin that I have to get trimmed and into the buckboard cure for another batch of canadian bacon...
  18. vulcan75001

    vulcan75001 Smoking Fanatic OTBS Member

    bbq bubba..
    that looks great also...sure smelled like country fair time around here...[​IMG]

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