Thanks so much Al. the praise coming from you is deeply appreciated sir, especially that you consider it worthy of making. Please show us how it turns out. I'm interested to see if you put any sort of a twist on it.
Robert
Italian Insanity: Lasagna Wrapped Sausages W/ Spicy Marinara & Veggies (Pics)
- Thread starter tx smoker
- Start date
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Robert
I guess that could work. Transcontinental cuisine at it's finest. Oh...Amazon says you have a package arriving tomorrowLasagnchiladas...
Robert
Very much appreciate the kind words Tyler. I have this innate way of coming up with really off-the-wall ideas. some are fun and work out, others...well...not so much
Robert
Thank you very much. Seems as though my "claim to fame" is coming up with really weird dinner ideas. Famous or infamous? Probably the latter
Robert
I'm really liking that beer and I believe you are correct. They actually opened a brewery here in TX somewhere. I'd not seen it until fairly recently and didn't buy any till a friend from PA turned me onto it. Tracy has decided that their light lager is now her favorite so we're a Yeungling family now
Robert
Thanks so much for the kind words. Hard to fathom somebody not liking Italian food but I guess there are folks out there that it just doesn't work for. The fact that you'd sit down to a plate of this would be an honor. Two rednecks sitting at the table eating international cuisine. Define irony? Working on an idea for a different sausage wrapped in potato, grilled, and smothered in gravy. That might be more along your lines
Robert
Thanks so much for the kind words. Hard to fathom somebody not liking Italian food but I guess there are folks out there that it just doesn't work for. The fact that you'd sit down to a plate of this would be an honor. Two rednecks sitting at the table eating international cuisine. Define irony? Working on an idea for a different sausage wrapped in potato, grilled, and smothered in gravy. That might be more along your lines
Robert
Ha, that be something… two rednecks eating Robert’s classy Italian Cuisine! You’d be the sophisticated one and I’d be the one trying to beat the bowling ball down the bowling alley!
SherryT
Smoking Fanatic
They aren't very expensive and you can store it in the box it came in.
...and if you're a Prime member, you can get a Marcato Atlas for 3 monthly payments of $26.99/mo.
They aren't very expensive and you can store it in the box it came in.
ENABLERS, one and all!!
Yes these will get a lot of use, and a couple things already on paper to try as of now, was thinking of a sausage wrapped in a lasagna noodle, oh wait I think some one did this already lol
Thank you David. Wanna hear something weird? I'm thinking through how to wrap the sausages with potatoes, brown them up, and serve with gravy. Thinking I might have it figured out but time will tell
You mean like an corn dog on steroids' (sausage and potatoes and gravy ) you know I am in for that
David
Heck I'll be in line right behind David.
JimYou mean like an corn dog on steroids' (sausage and potatoes and gravy ) you know I am in for that
David
Looks awesome. a lot of work. I'm tired of the eye-talians bitching at me about sauce/gravy ritual.Ok, I'm having a blast with this pasta maker. I got a simple but incredible dough recipe from our very good friend @sawhorseray and it makes THE BEST pasta we've ever had. Decided to get a little creative yesterday and have some fun. Got couple links of sweet Italian sausage out of the freezer, which were made with Cabernet Sauvignon (sp??) instead of water, also a recommendation from Ray, and they are fantastic. While the sausages were defrosting I got out the dough ball I made a few days ago and weighed out 2 equal sized portions. Set up the roller and was off to the races!!
Rolling out the sheets of pasta.
View attachment 654292
Two sheets rolled out and trimmed to be the same size.
View attachment 654293
On to the drying rack.
View attachment 654294
Toss the sausages into a skillet with a drizzle of EVOO.
View attachment 654295
Cut up some peppers and onions. Into another skillet with a little EVOO, some fresh garlic, and a sprinkle of mixed Italian herb blend.
View attachment 654296
When the sausages are almost done, I made relief cuts in the back so they would lay down flat. Onto the pasta sheets with some Parm and Romano cheeses.
View attachment 654297
Roll them up tightly and into 6" CI skillets.
View attachment 654298
Add the spicy marinara and veggies.
View attachment 654299
Onto the grill at about 375 for 20 minutes or so. It's getting dark at this point so pics are not real good.
View attachment 654300
When the marinara starts to bubble just a bit, take them out and load up the mozzarella then back onto the grill.
View attachment 654301
10 more minutes or so the cheese is melted and starting to brown up a bit. Time to take them into the house.
View attachment 654302
Plated with some cheesy garlic toast. Time to eat. I'm really looking forward to this one!!
View attachment 654303
A couple of cut shots.
View attachment 654304
View attachment 654305
I'm likely to get yelled and slapped around a bit for this because it violates every traditional Italian dish I've ever seen. I gotta say though, it was absolutely outstanding. It was also fun do do, creative, and as much as the pics may not demonstrate it, the visual was off the charts. For pulling this one way out of left field, I was really happy with the way it came out. You probably won't see me post this again but you can rest assured that it will be a regular staple around here. It was just different and y'all know I like to do weird stuff on a regular basis
Well I'm done. Tagged half of the forum here and it's time to make a beer run. Take care everybody and be back soon.
Robert
Man that is so awesome! I love stuff like that. Keep up this creative posts, you'll never hear me complain about something that comes out tasting amazing :)Ok, I'm having a blast with this pasta maker. I got a simple but incredible dough recipe from our very good friend @sawhorseray and it makes THE BEST pasta we've ever had. Decided to get a little creative yesterday and have some fun. Got couple links of sweet Italian sausage out of the freezer, which were made with Cabernet Sauvignon (sp??) instead of water, also a recommendation from Ray, and they are fantastic. While the sausages were defrosting I got out the dough ball I made a few days ago and weighed out 2 equal sized portions. Set up the roller and was off to the races!!
Rolling out the sheets of pasta.
View attachment 654292
Two sheets rolled out and trimmed to be the same size.
View attachment 654293
On to the drying rack.
View attachment 654294
Toss the sausages into a skillet with a drizzle of EVOO.
View attachment 654295
Cut up some peppers and onions. Into another skillet with a little EVOO, some fresh garlic, and a sprinkle of mixed Italian herb blend.
View attachment 654296
When the sausages are almost done, I made relief cuts in the back so they would lay down flat. Onto the pasta sheets with some Parm and Romano cheeses.
View attachment 654297
Roll them up tightly and into 6" CI skillets.
View attachment 654298
Add the spicy marinara and veggies.
View attachment 654299
Onto the grill at about 375 for 20 minutes or so. It's getting dark at this point so pics are not real good.
View attachment 654300
When the marinara starts to bubble just a bit, take them out and load up the mozzarella then back onto the grill.
View attachment 654301
10 more minutes or so the cheese is melted and starting to brown up a bit. Time to take them into the house.
View attachment 654302
Plated with some cheesy garlic toast. Time to eat. I'm really looking forward to this one!!
View attachment 654303
A couple of cut shots.
View attachment 654304
View attachment 654305
I'm likely to get yelled and slapped around a bit for this because it violates every traditional Italian dish I've ever seen. I gotta say though, it was absolutely outstanding. It was also fun do do, creative, and as much as the pics may not demonstrate it, the visual was off the charts. For pulling this one way out of left field, I was really happy with the way it came out. You probably won't see me post this again but you can rest assured that it will be a regular staple around here. It was just different and y'all know I like to do weird stuff on a regular basis
Well I'm done. Tagged half of the forum here and it's time to make a beer run. Take care everybody and be back soon.
Robert
Me sophisticated? Not hardly. I'd be the bowling ball wearing my wife-beater t-shirt that you're beating down the alley
Robert
I think it was the Marcato Ampia. Was a Christmas gift so I just use it and don't pay much attention after that
Robert
Still thinking through the potato wrapped sausage with gravy. Trying to figure out how to get the taters pliable enough to wrap but still hold up in the process. I think I might have a plan.
Robert
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