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Italian Sausage on the Small

Photo EggPhoto Egg Posts: 9,101
Came out real good.

Thank you,
Darian

Galveston Texas

Comments

  • cookingdude555cookingdude555 Posts: 2,137
    Very nice

    John - SLC, UT

  • mEGG_My_DaymEGG_My_Day Posts: 1,235
    Looks great. What is your skillet sitting on in the egg? It doesn’t look like it’s directly on the grid. 
    Memphis, TN 

    LBGE, SBGE, Hasty-Bake Gourmet, (Akron was gifted to a friend)
  • Photo EggPhoto Egg Posts: 9,101
    Looks great. What is your skillet sitting on in the egg? It doesn’t look like it’s directly on the grid. 
    Thank you.
    skillet is sitting on an old gas stove top grate. Brings the handle up even with top of base so I can close dome.
    Thank you,
    Darian

    Galveston Texas
  • lkapigianlkapigian Posts: 4,777
    Winner winner Sausage Dinner...can’t go wrong with that !!
    Visalia, Ca
  • mEGG_My_DaymEGG_My_Day Posts: 1,235
    Photo Egg said:
    Looks great. What is your skillet sitting on in the egg? It doesn’t look like it’s directly on the grid. 
    Thank you.
    skillet is sitting on an old gas stove top grate. Brings the handle up even with top of base so I can close dome.
    Got it - very smart use of a stove grate.
    Memphis, TN 

    LBGE, SBGE, Hasty-Bake Gourmet, (Akron was gifted to a friend)
  • Sea2SkiSea2Ski Posts: 3,270
    One of my favorite meals. Sausage and peppers on a fresh Amaroso roll is just one of those simple delicious pleasures in life. 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------
  • Carolina QCarolina Q Posts: 13,844
    Darian, that looks wonderful! I haven't had sausage and peppers in forever, but I think that's about to change.

    Don't know why I remember this, but the first time I ever had it was from a street vendor outside Fenway Park. Long time ago. Don't recall who won or even who was playing, but I remember that sub! 

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • Photo EggPhoto Egg Posts: 9,101
    edited March 12
    Darian, that looks wonderful! I haven't had sausage and peppers in forever, but I think that's about to change.

    Don't know why I remember this, but the first time I ever had it was from a street vendor outside Fenway Park. Long time ago. Don't recall who won or even who was playing, but I remember that sub! 

    Thats a great story. I never took notice of food til I got my Egg
    Thank you,
    Darian

    Galveston Texas
  • Looks good Darian!
  • Carolina QCarolina Q Posts: 13,844
    Sea2Ski said:
    One of my favorite meals. Sausage and peppers on a fresh Amaroso roll is just one of those simple delicious pleasures in life. 
    @Sea2Ski, I don't think I've ever seen Amaroso rolls (or if I have, I didn't know what I was seeing). Went to Aldi this evening and there they were!! Tomorrow night... sausage and peppers!

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • northGAcocknorthGAcock Posts: 12,766
    Gawjus
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    “May the four winds blow you safely home.”
  • dmouratidmourati Posts: 476
    Big fan of sausage and peppers. Check out this recipe from Serious Eats.

    https://www.seriouseats.com/recipes/2010/05/spicy-italian-sausage-with-peppers-sandwich-recipe.html
    Mountain View, CA
  • smbishopsmbishop Posts: 2,276
    Yum!!!
    Southlake, TX, and Cowhouse Creek, Gatesville, TX.  2 Large, 1 Small and a lot of Eggcessories.
  • shtgunal3shtgunal3 Posts: 4,111
    @Carolina Q I had a sausage and peppers sub outside Fenway last summer. It was awesome. And the Red Sox won.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • pgprescottpgprescott Posts: 11,866
    Stone ground mustard to boot! Yes please. 
  • lousubcaplousubcap Posts: 19,279
    Great cook right there. 
    Regarding cast iron and the SBGE-I cut the handle off a 10" skillet leaving a small extension to grab (with fire retardant gloves).  Great fit.
    Inglehoffer makes some good condiments.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • Carolina QCarolina Q Posts: 13,844
    edited March 19
    Good few days here! Saw the original post above, defrosted the three Italian sausage links I found in the freezer, cut up a green bell pepper and an onion, egged the sausages and put it all together on an Amoroso roll. Outstanding! But the roll was only long enough for 1 1/2 sausage links... so I had to do it again the next day! :)

    Now I'm out of sausage, but still have plenty of rolls left. Hmm. More freezer diving found a vac sealed bag of uncooked meatballs! Made some of my favorite marinara sauce (Lidia Bastianich) and added the leftover peppers and onions. Browned the meatballs and dumped them into the sauce to braise for a while. Linguini and meatballs hit the spot! 

    Still have those rolls though. Meatball and marinara subs to the rescue!! Topped with cheddar and into the toaster oven to melt the cheese and toast the roll. Had enough for three more meals! Absolutely delicious!

    Sadly, while I still have one roll, I have nothing left to put on it. However, the grocery store is only a mile away! I might even make more meatballs. I have a new recipe I've been wanting to try. =)

    Anyway, Darian, thanks for the inspiration. I have eaten very well since your post! Still, no pics so maybe it was just my imagination.

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • Photo EggPhoto Egg Posts: 9,101
    Good few days here! Saw the original post above, defrosted the three Italian sausage links I found in the freezer, cut up a green bell pepper and an onion, egged the sausages and put it all together on an Amaroso roll. Outstanding! But the roll was only long enough for 1 1/2 sausage links... so I had to do it again the next day! :)

    Now I'm out of sausage, but still have plenty of rolls left. Hmm. More freezer diving found a vac sealed bag of uncooked meatballs! Made some of my favorite marinara sauce (Lidia Bastianich) and added the leftover peppers and onions. Browned the meatballs and dumped them into the sauce to braise for a while. Linguini and meatballs hit the spot! 

    Still have those rolls though. Meatball and marinara subs to the rescue!! Topped with cheddar and into the toaster oven to melt the cheese and toast the roll. Had enough for three more meals! Absolutely delicious!

    Sadly, while I still have one roll, I have nothing left to put on it. However, the grocery store is only a mile away! I might even make more meatballs. I have a new recipe I've been wanting to try. =)

    Anyway, Darian, thanks for the inspiration. I have eaten very well since your post! Still, no pics so maybe it was just my imagination.
    Very nice, and way to adapt to your freezer!
    Thank you,
    Darian

    Galveston Texas
  • Carolina QCarolina Q Posts: 13,844
    I hope the Amoroso rolls aren't one of those one time only deals at Aldi. They are VERY good! Didn't know about them until @Sea2Ski mentioned them. Like Leidenheimer in Nawlins, these are apparently a Philly institution. But what do I know? I haven't been to Philly since the 70s!

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • Photo EggPhoto Egg Posts: 9,101
    I hope the Amoroso rolls aren't one of those one time only deals at Aldi. They are VERY good! Didn't know about them until @Sea2Ski mentioned them. Like Leidenheimer in Nawlins, these are apparently a Philly institution. But what do I know? I haven't been to Philly since the 70s!
    I keep meaning to stop and buy some...thanks for the reminder.
    Thank you,
    Darian

    Galveston Texas
  • ryanttryantt Posts: 1,812
    I love Italian sausage and pepper sandwiches.  Growing up my grandparents always served it up with some macaroni salad, and to this day that’s the way I do it.  
    XL BGE, KJ classic, Joe Jr, UDS x2
    Massillon Ohio 
    Check out Chef Norah Grace on Instagram @the_buckeye_bbq
  • 20stone20stone Posts: 1,735
    This looks great.  Nice to see the onions and peppers in the mix.  We've got to get you baking.  With your touch (and your camera), you would be an instant celeb on the Wild Yeast thread.
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
  • Photo EggPhoto Egg Posts: 9,101
    I hope the Amoroso rolls aren't one of those one time only deals at Aldi. They are VERY good! Didn't know about them until @Sea2Ski mentioned them. Like Leidenheimer in Nawlins, these are apparently a Philly institution. But what do I know? I haven't been to Philly since the 70s!

    This is all I found today 
    Thank you,
    Darian

    Galveston Texas
  • I like it better than  a small sausage on an Italian if you know what I mean.  
  • 20stone20stone Posts: 1,735
    Photo Egg said:
    I hope the Amoroso rolls aren't one of those one time only deals at Aldi. They are VERY good! Didn't know about them until @Sea2Ski mentioned them. Like Leidenheimer in Nawlins, these are apparently a Philly institution. But what do I know? I haven't been to Philly since the 70s!

    This is all I found today 
    @caliking has a killer bun recipe, if you want to dip your fingers into some dough.
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
  • Photo EggPhoto Egg Posts: 9,101
    20stone said:
    Photo Egg said:
    I hope the Amoroso rolls aren't one of those one time only deals at Aldi. They are VERY good! Didn't know about them until @Sea2Ski mentioned them. Like Leidenheimer in Nawlins, these are apparently a Philly institution. But what do I know? I haven't been to Philly since the 70s!

    This is all I found today 
    @caliking has a killer bun recipe, if you want to dip your fingers into some dough.
    I have followed his bread posts. @caliking has mad skills.
    I dabbled a little with breads but mostly the basic cast iron rustic bread. Has always come out fantastic but bread making is not my thing yet. I'm not willing to commit the time right now and I know it will consume my life for months if I start now.lol
    Thank you,
    Darian

    Galveston Texas
  • calikingcaliking Posts: 12,478
    Photo Egg :
    I have followed his bread posts. @caliking has mad skills.
    I dabbled a little with breads but mostly the basic cast iron rustic bread. Has always come out fantastic but bread making is not my thing yet. I'm not willing to commit the time right now and I know it will consume my life for months if I start now.lol
    Thanks for the kind words. BUT... I’ve seen some of your loaves, and this is definitely in your wheelhouse. C’mon... you know you want to :smiley:

    I’ll just leave this here:

    Modified from Jeffrey Hamelman's "Bread" 2nd ed.  Makes 10+ buns (depending on size). 

    AP flour           500g
    Milk                 230g
    Egg                     1
    Butter, soft      3 TBSP
    Sugar              1 TBSP
    Salt, table        2 tsp
    Yeast               1 TBSP

    - Mix the dry ingredients
    - Add softened butter and incorporate until you have pea sized lumps
    -Beat the egg and milk together, then add to dry ingredients.
    - If using a KA, mix with dough hook at speed 1 x 5 mins, or until the dough comes together.
    -Cover and rest for 20 mins
    - Mix at speed 3 x 5 mins, or until a "tongue" forms and laps the side of the bowl. The dough should be pulling away cleanly from the side of the bowl.
     - Knead by hand briefly, to form a smooth ball.
    -Cover and bulk ferment x 40 mins.
    - Divide into 75g (or however many buns you want to make) sub-dough balls.
    - Roll into 3.5-4" discs (or depending on the diameter of your burger patties) and lay on baking sheet lined with parchment. 
    -Cover with plastic wrap and let rise for 1 hr. Turn oven on at 400°F.
    - Bake for 10 mins or until  tops of buns are brown.
    - Remove from oven and brush the tops with melted butter. 


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • fishlessmanfishlessman Posts: 24,615
    Darian, that looks wonderful! I haven't had sausage and peppers in forever, but I think that's about to change.

    Don't know why I remember this, but the first time I ever had it was from a street vendor outside Fenway Park. Long time ago. Don't recall who won or even who was playing, but I remember that sub! 
    the secret to the fenway sausages is italian dressing drizzled into the peppers just before they are done, there always used to be a squeeze bottle for the grill.
  • Photo EggPhoto Egg Posts: 9,101
    caliking said:
    Photo Egg :
    I have followed his bread posts. @caliking has mad skills.
    I dabbled a little with breads but mostly the basic cast iron rustic bread. Has always come out fantastic but bread making is not my thing yet. I'm not willing to commit the time right now and I know it will consume my life for months if I start now.lol
    Thanks for the kind words. BUT... I’ve seen some of your loaves, and this is definitely in your wheelhouse. C’mon... you know you want to :smiley:

    I’ll just leave this here:

    Modified from Jeffrey Hamelman's "Bread" 2nd ed.  Makes 10+ buns (depending on size). 

    AP flour           500g
    Milk                 230g
    Egg                     1
    Butter, soft      3 TBSP
    Sugar              1 TBSP
    Salt, table        2 tsp
    Yeast               1 TBSP

    - Mix the dry ingredients
    - Add softened butter and incorporate until you have pea sized lumps
    -Beat the egg and milk together, then add to dry ingredients.
    - If using a KA, mix with dough hook at speed 1 x 5 mins, or until the dough comes together.
    -Cover and rest for 20 mins
    - Mix at speed 3 x 5 mins, or until a "tongue" forms and laps the side of the bowl. The dough should be pulling away cleanly from the side of the bowl.
     - Knead by hand briefly, to form a smooth ball.
    -Cover and bulk ferment x 40 mins.
    - Divide into 75g (or however many buns you want to make) sub-dough balls.
    - Roll into 3.5-4" discs (or depending on the diameter of your burger patties) and lay on baking sheet lined with parchment. 
    -Cover with plastic wrap and let rise for 1 hr. Turn oven on at 400°F.
    - Bake for 10 mins or until  tops of buns are brown.
    - Remove from oven and brush the tops with melted butter. 

    Ok Buddy,
    I will give it a shot. Thanks again.

    Thank you,
    Darian

    Galveston Texas
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