Jim Lampe
TVWBB 1-Star Olympian
b e a u t i f u l ! !put them on a hero roll; add some sauce and melt the cheese
Throwdown #21: Sausages
- Thread starter Chris Allingham
- Start date
Andy B AUS
New member
Debreziner
My humble entry, if I may.
Had the OTS and WSM fired up early today to start cooking later in the day, decided to make good use of the charcoal.
Picked up some Debreziner wurst a couple of days back and pulled them out of the deep freeze last night.
Indirect until they reached 160 and then over the coals for some grill marks.
Served on fresh rolls with German prepared mustard, onions and German double smoked bacon.
Thanks for looking
My humble entry, if I may.
Had the OTS and WSM fired up early today to start cooking later in the day, decided to make good use of the charcoal.
Picked up some Debreziner wurst a couple of days back and pulled them out of the deep freeze last night.
Indirect until they reached 160 and then over the coals for some grill marks.
Served on fresh rolls with German prepared mustard, onions and German double smoked bacon.
Thanks for looking
TonyHunter
TVWBB Member
Festival of Sausage!
In keeping with the "Sausages" theme, I thought I would throwdown a few yummies for your consideration...
The sausage menu consists of 2 Roasted Red Pepper Sausage Links I picked up on special, a package of Johnsonville Cheese Brats (my personal favorite), and a package of Johnsonville Spicy Chorizo that I am going to stuff with gorgonzola cheese and then wrap in a bacon web...
The Chorizo has a lovely texture. I have never gotten the J'ville brand before, and I am happily surprised at the quality. Here I mashed the sausage out to stuff with gorgonzola...
I picked up some thick cut bacon to make a weave, so I can have a nice bacon wrapping...
Now everything is prepped and waiting for some coddling in Boss Hog's cooking chamber...
Here is Boss Hog getting ready for the event. I am starting him off with a chimney of Wicked Good Weekend Warrior...
The meat is on the smoker after adding some oak to the fire...
I had one slice of bacon left over from the weave, so I used it to wrap one of the cheese brats. Here it is ready to come off...
All the sausage was ready in about 3 1/2 hours, and here is a shot of them all, with the Roasted Red Pepper Links up front...
Time to plate it all up, and get busy with my eating utensils, but before I do, I would like to share some with my friends! :-D
Now this is what I call a festival of sausage! It was all so very tender, juicy, and oh yes... tasty too! :-D
In keeping with the "Sausages" theme, I thought I would throwdown a few yummies for your consideration...
The sausage menu consists of 2 Roasted Red Pepper Sausage Links I picked up on special, a package of Johnsonville Cheese Brats (my personal favorite), and a package of Johnsonville Spicy Chorizo that I am going to stuff with gorgonzola cheese and then wrap in a bacon web...
The Chorizo has a lovely texture. I have never gotten the J'ville brand before, and I am happily surprised at the quality. Here I mashed the sausage out to stuff with gorgonzola...
I picked up some thick cut bacon to make a weave, so I can have a nice bacon wrapping...
Now everything is prepped and waiting for some coddling in Boss Hog's cooking chamber...
Here is Boss Hog getting ready for the event. I am starting him off with a chimney of Wicked Good Weekend Warrior...
The meat is on the smoker after adding some oak to the fire...
I had one slice of bacon left over from the weave, so I used it to wrap one of the cheese brats. Here it is ready to come off...
All the sausage was ready in about 3 1/2 hours, and here is a shot of them all, with the Roasted Red Pepper Links up front...
Time to plate it all up, and get busy with my eating utensils, but before I do, I would like to share some with my friends! :-D
Now this is what I call a festival of sausage! It was all so very tender, juicy, and oh yes... tasty too! :-D
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TonyHunter
TVWBB Member
Barb D
TVWBB Hall of Fame
Manicotti Stuffed with Sausage with a White Cream Sauce
Starting with half pound mild and hot Italian sausage. Minced zucchini, yellow neck squash, mushrooms, red onion and some fresh herbs (basil, rosemary, oregano) from the garden. Used about ½ cup ricotta cheese not shown to mix everything together.
Cook Sausage in CI and the Veggies in another CI. When the sausage was almost done added the herbs to finish seasoning. While the meat and veggies were cooking was also cooking the manicotti.
Combined sausage, veggies and ricotta cheese together and stuffed the manicotti.
The sauce was a combination of olive oil, butter, flour, whipping cream, wine, shredded mozzarella cheese, salt, pepper, parmesan cheese, and Weber roasted garlic & herb seasoning.
Placed about half cup sauce in dish and added the stuffed manicotti added some shredded mozzarella cheese on top and then more sauce. Cover and placed on the gasser at 350 for about 30 minutes.
Plated with fresh pineapple and cantaloupe, and serviced with a Sicilia wine Nero d’ Avola by Archeo, excellent. Also with a couple of roses from my garden.
Thanks for looking.
Starting with half pound mild and hot Italian sausage. Minced zucchini, yellow neck squash, mushrooms, red onion and some fresh herbs (basil, rosemary, oregano) from the garden. Used about ½ cup ricotta cheese not shown to mix everything together.
Cook Sausage in CI and the Veggies in another CI. When the sausage was almost done added the herbs to finish seasoning. While the meat and veggies were cooking was also cooking the manicotti.
Combined sausage, veggies and ricotta cheese together and stuffed the manicotti.
The sauce was a combination of olive oil, butter, flour, whipping cream, wine, shredded mozzarella cheese, salt, pepper, parmesan cheese, and Weber roasted garlic & herb seasoning.
Placed about half cup sauce in dish and added the stuffed manicotti added some shredded mozzarella cheese on top and then more sauce. Cover and placed on the gasser at 350 for about 30 minutes.
Plated with fresh pineapple and cantaloupe, and serviced with a Sicilia wine Nero d’ Avola by Archeo, excellent. Also with a couple of roses from my garden.
Thanks for looking.
TonyHunter
TVWBB Member
Barb D that looks absolutely delicious!
Dwain Pannell
TVWBB Hall of Fame
Manicotti Stuffed with Sausage with a White Cream Sauce
Beautifully executed.
Italian Sausage with Peppers n Onions on Kings Hawaiians
Hi all. I'm still pretty new around here. Love the Challenge Pit idea! Sausage huh? OK. Lets see what I can do.
First of all, I love me some Italian sausage.
I sliced up four bell peppers and a fairly large red onion. added butter, salt and pepper and a couple tablespoons minced garlic.
I cut the sausage into bun-sized pieces and added to the onions & peppers.
Covered and on the cool side of the grill for a half hour.
after 30 minutes: uncover and brown the sausages.
After browning, I returned the sausages to the pan and recovered. Back on the grill for another 20 minutes or so.
Meanwhile, the buns. I snapped off three Kings Hawaiian dinners rolls at a time and sliced length-wise to create buns. I browned them for a couple minutes on the grill.
Money shot:
Hi all. I'm still pretty new around here. Love the Challenge Pit idea! Sausage huh? OK. Lets see what I can do.
First of all, I love me some Italian sausage.
I sliced up four bell peppers and a fairly large red onion. added butter, salt and pepper and a couple tablespoons minced garlic.
I cut the sausage into bun-sized pieces and added to the onions & peppers.
Covered and on the cool side of the grill for a half hour.
after 30 minutes: uncover and brown the sausages.
After browning, I returned the sausages to the pan and recovered. Back on the grill for another 20 minutes or so.
Meanwhile, the buns. I snapped off three Kings Hawaiian dinners rolls at a time and sliced length-wise to create buns. I browned them for a couple minutes on the grill.
Money shot:
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Jan M.
TVWBB Fan
Franconia Bratwurst and Nuremberger Bratwurst
Hi All,
Ok I am back from my holidays in Italy and now I want some superb German sausages.
Therefore I thought to myself why don't participate at this throwdown.
Sausages and sauerkraut are a German speciality especially in Franconia where some of the most famous sausages are made, called the Nuremberger (Nürnberger).
OK - Here we go - My ten pics. (pay attention to the turtle which is always nice for my children)
Best regards,
Jan
Hi All,
Ok I am back from my holidays in Italy and now I want some superb German sausages.
Therefore I thought to myself why don't participate at this throwdown.
Sausages and sauerkraut are a German speciality especially in Franconia where some of the most famous sausages are made, called the Nuremberger (Nürnberger).
OK - Here we go - My ten pics. (pay attention to the turtle which is always nice for my children)
Best regards,
Jan
Barb D
TVWBB Hall of Fame
On this hot and humid day I decided to do another entry with a dish I made after I discovered a giant zucchini hiding under a bunch of leaves on our zucchini plant.
So here we go.
The dish is a stuffed zucchini with sausage and a sauce made with red and yellow bell pepper, onion, fresh basil, oregano, garlic, red wine vinegar, salt and pepper, EVOO which is purred in a food processor.
The sausage mixture is a mix of mild and hot Italian sausage, bread crumbs, Romano cheese, plus a half cup of the sauce.
Then the stuffed zucchini is cooked on direct medium heat for about 15 minutes.
We served it over rice with some additional sauce.
Really good this is for sure a keeper.
Thanks for taking a look.
Barb
So here we go.
The dish is a stuffed zucchini with sausage and a sauce made with red and yellow bell pepper, onion, fresh basil, oregano, garlic, red wine vinegar, salt and pepper, EVOO which is purred in a food processor.
The sausage mixture is a mix of mild and hot Italian sausage, bread crumbs, Romano cheese, plus a half cup of the sauce.
Then the stuffed zucchini is cooked on direct medium heat for about 15 minutes.
We served it over rice with some additional sauce.
Really good this is for sure a keeper.
Thanks for taking a look.
Barb
Ryan P.K.
TVWBB Pro
4 Pigs brats got a makeover!!
I think this probably was 1 of the most fun Throwdown ever. I really enjoyed it! It made me to think outside of the brat world. Well, here is my entry!
Main Star of the show
All the co-stars
Pig links getting hot
The main event (from left to right)
1. Clean Buffalo-chicken, buffalo sauce, blue cheese, onion, and celery
2. Dirty Pig-ham, bacon, sour kraut, and mustard
3. Cheddar Head-cheddar cheese sauce, onion, and French onion
4. Smoke house-pulled pork, bacon, and BBQ sauce
I think this probably was 1 of the most fun Throwdown ever. I really enjoyed it! It made me to think outside of the brat world. Well, here is my entry!
Main Star of the show
All the co-stars
Pig links getting hot
The main event (from left to right)
1. Clean Buffalo-chicken, buffalo sauce, blue cheese, onion, and celery
2. Dirty Pig-ham, bacon, sour kraut, and mustard
3. Cheddar Head-cheddar cheese sauce, onion, and French onion
4. Smoke house-pulled pork, bacon, and BBQ sauce
Tony R
TVWBB 1-Star Olympian
Longaniza tacos
Here's our entry for the sausage throwdown. This is called longaniza or aka chorizo.
This went indirect on the weber.
They are done.
Got the weber griddle hot with a little oil to heat up the tortillas.
Plated with homemade spicy guacamole. Side of Serrano chile
Thanks for looking.
Tony and Maribel
Here's our entry for the sausage throwdown. This is called longaniza or aka chorizo.
This went indirect on the weber.
They are done.
Got the weber griddle hot with a little oil to heat up the tortillas.
Plated with homemade spicy guacamole. Side of Serrano chile
Thanks for looking.
Tony and Maribel