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fresh Italian sausage update with sauce

post #1 of 28
Thread Starter 

Picked up a butt the other day. Decided to make some of Scott's (Alelovers) Italian sausage..........The only thing different this time is I used fresh garlic rather than garlic powder

 

 

 

 

 

 

 

 

 

 

 

Going to grill some of these up later this afternoon..... be back soon...

 

Again thanks for looking

 

Joe

post #2 of 28

Nice!

 

thumb1.gif

post #3 of 28

Looks yummmm so far!

 

Kat

post #4 of 28

Yes Sir!!!!  

 

What size casings are those?  Those look thick!

post #5 of 28

Those look great!

post #6 of 28

Joe what size plate did your grind with and 1 or two grinds?

 

32-35mm hog casings?

 

Also, did you use just the trimmed up butt ... no added fat or beef?

post #7 of 28
Thread Starter 
Quote:
Originally Posted by rexlan View Post
 

Joe what size plate did your grind with and 1 or two grinds?

 

32-35mm hog casings?

 

Also, did you use just the trimmed up butt ... no added fat or beef?

Ground once through my 4mm plate (1/8") .Don't know exactly what size the casings are. I have some mixed up right now. If I had to guess they are the 36-38mm....I just de boned the butt and ran the whole thing through the grinder........

post #8 of 28

Thanks

post #9 of 28
Hi Joe,

Those sausages look amazing! I'm looking forward to seeing the grilled pictures!

Do you poach your sausage before grilling? I haven't grilled sausages before (just poached then browned, or pan-fried with a little water) so I'd love to learn how that is done.

Thanks for posting!
Clarissa
post #10 of 28

Joe

MY T FINE looking sausage. I bet they are yummy.

Happy smoken.

David

post #11 of 28

 

Nice looking sausages Joe!  :drool   Looks like you have a serious pricker there too!

post #12 of 28
Thread Starter 

Had some other things going on but I was able to get a little time in to make some sauce to go with the Italians......

 

Stopped by the farmers market here in Raleigh and picked up 4 lbs of Roma tomatoes and 2 lbs of regular slicing tomatoes

 

 

Removed the skins by placing in a low boil water for 40 seconds.. never did this but went perfectly

 

 

Puree'd the Roma's in my new food processor, added diced tomatoes, onions , garlic, thyme oregano, kosher salt,black pepper, basil,brown sugar and bay leaves

 

 

Cooked it down on high for about 6 hrs

 

 

Its late so I am going to bake the sausages to cook to 160 and throw then in the sauce and hold em on warm till tomorrow....

sausages going in the oven

 

 

Out of the oven .... man the house smells awesome.. going to place em in the sauce

 

 

 

 

 

Thanks for looking and will keep ya posted

 

Joe

post #13 of 28

Looking good! I think I could eat several plates of that, then sop up some of that sauce with some garlic bread....mmmm mmmm

post #14 of 28
Thread Starter 
Quote:
Originally Posted by Bad Santa View Post
 

Looking good! I think I could eat several plates of that, then sop up some of that sauce with some garlic bread....mmmm mmmm

Already ate dinner and  Couldnt resist. Placed a link with some of the sauce in a bowl and Damm...... Delicious......  alelover made this at the last 2 NC gatherings ........Your spot on with garlic bread.. The bad thing is I forgot to take a pic... Will have a few for tomorrow...... maybe on a Italian roll with some cheese........

post #15 of 28
Looks fantastic
post #16 of 28
They look great !
post #17 of 28
They look great Joe. I could go for a couple on a bun with some fried peppers and onions. icon14.gif
post #18 of 28

Looks awesome Joe. Just like I do it. Like the way you peeled the maters. LOL. I do add some extra fat if the butt is over trimmed.

post #19 of 28

Dang nab it man those look good. nice job.

post #20 of 28

SnorkelingGirl

 

Sorry I'm not Joe.  To grill the sausages use a medium heat on your grill.  Don't go poking them with a fork, the juices will all leak out.  Cook them until they brown nicely and done on the inside.  Another option would be to place small baking pan on your grill with some beer, onions and garlic.  When they are finished cooking keep them warm in the beer mixture, keeps them juciy and adds a little flavor.

 

Didn't want to hyjack your tread Joe.  Your sauages do lood very good.  I'm waiting for the picture of them on a bun with the sauce toped with some monzollea cheese.

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