Gary H. NJ
TVWBB Platinum Member
Bear with me; this is a long one. Made 25 lb of sausage last weekend with buddy Milosh. 15 of medium hot Italian, and 5 lbs each of breakfast sausage and garlic sausage (Milosh later smoked the last one). Yup, I got a nice sampling of each.
Milosh prepping.
Stuffing.
End result.
I parboiled some of the Italian sausage the other day, and grilled some tonight for dinner. Weather was looking grim, so I made it an early dinner. We ended with a mere passing shower.
Are those actual grill marks?
Brussels and sweet mini peppers on.
Brussels nearly ready. Off the grill and tossed with a little balsamic vinaigrette.
Sausage looking good!
Sliced.
Plated, along with corn with miso/butter/ancho butter, guac, sweet peppers, brussels, grilled red and poblano peppers on a tortilla, and my friend Sherry's home pickled onions (delish!).
And that was this evening's Italian-Mexican dinner. A cultural mash-up, but it all tasted good. Hope everyone enjoyed their weekend. Cheers and thanks for visiting.
Milosh prepping.

Stuffing.

End result.

I parboiled some of the Italian sausage the other day, and grilled some tonight for dinner. Weather was looking grim, so I made it an early dinner. We ended with a mere passing shower.

Are those actual grill marks?


Brussels and sweet mini peppers on.

Brussels nearly ready. Off the grill and tossed with a little balsamic vinaigrette.

Sausage looking good!

Sliced.

Plated, along with corn with miso/butter/ancho butter, guac, sweet peppers, brussels, grilled red and poblano peppers on a tortilla, and my friend Sherry's home pickled onions (delish!).

And that was this evening's Italian-Mexican dinner. A cultural mash-up, but it all tasted good. Hope everyone enjoyed their weekend. Cheers and thanks for visiting.