Our good friend David (
DRKsmoking
) posted his sausage stuffed potato loaf and I was quite intrigued. His looked great but being a southern boy with a particular fetish for gravy, went a little different direction. Same basic concept, just a little bit different in execution.
Onions and celery in a skillet with some butter
Mashed potato mix all done
Lay out the Saran wrap and the first layer of potatoes. Sorry David, I had to put some cheese inside
This is a Texas style beef and jalapeno sausage. Casings are natural so it had a curve in it. I made relief cuts inside of the curve to straighten it out.
Second layer of taters
Form it a bit then roll up nice and tight and twist the ends closed
I actually did 2 of these. Into the fridge for a few hours. Brush with egg wash, apply some of my beef rub and some parsley
Smoker running 280 with cherry wood. Time to get these babies going
Here's something you've never seen from me before: poolside TBS
An hour and a half in. Starting to take on some color and crust up
Made a nice salad to go along with them
Sorry again David, but mashed potatoes just have to have homemade gravy. Isn't that right Ryan ( Brokenhandle )?
Plated. When they were done they really didn't look any different than the pic in the smoker so didn't bother posting a finished pic. I had some plating issues though.
Close up
My potatoes were way too soft. Either I didn't get enough binder in them, didn't let them cook long enough, or some of both. The presentation is lacking but not the flavor or the concept that David came up with. These things were outstanding!! They were also a ton of fun to make and rest assured, they will be made again. Hopefully next time I'll get the taters more in line with what was done in the original post. Thanks so much for sharing that one David. It made for an outstanding meal that was a blast to make as well as enjoy eating. Kudos to you my friend!!
Robert
Onions and celery in a skillet with some butter
Mashed potato mix all done
Lay out the Saran wrap and the first layer of potatoes. Sorry David, I had to put some cheese inside
This is a Texas style beef and jalapeno sausage. Casings are natural so it had a curve in it. I made relief cuts inside of the curve to straighten it out.
Second layer of taters
Form it a bit then roll up nice and tight and twist the ends closed
I actually did 2 of these. Into the fridge for a few hours. Brush with egg wash, apply some of my beef rub and some parsley
Smoker running 280 with cherry wood. Time to get these babies going
Here's something you've never seen from me before: poolside TBS
An hour and a half in. Starting to take on some color and crust up
Made a nice salad to go along with them
Sorry again David, but mashed potatoes just have to have homemade gravy. Isn't that right Ryan ( Brokenhandle )?
Plated. When they were done they really didn't look any different than the pic in the smoker so didn't bother posting a finished pic. I had some plating issues though.
Close up
My potatoes were way too soft. Either I didn't get enough binder in them, didn't let them cook long enough, or some of both. The presentation is lacking but not the flavor or the concept that David came up with. These things were outstanding!! They were also a ton of fun to make and rest assured, they will be made again. Hopefully next time I'll get the taters more in line with what was done in the original post. Thanks so much for sharing that one David. It made for an outstanding meal that was a blast to make as well as enjoy eating. Kudos to you my friend!!
Robert