Italian Sausage on the Small

Photo Egg

Came out real good.

cookingdude555

Very nice

mEGG_My_Day

Looks great. What is your skillet sitting on in the egg? It doesn’t look like it’s directly on the grid. 

Photo Egg

mEGG_My_Day 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.

lkapigian

Winner winner Sausage Dinner...can’t go wrong with that !!

mEGG_My_Day

Photo Egg said:

mEGG_My_Day 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.

Sea2Ski

One of my favorite meals. Sausage and peppers on a fresh Amaroso roll is just one of those simple delicious pleasures in life. 

Carolina Q

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! 

Photo Egg

Carolina Q said:

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

marysvilleksegghead

Looks good Darian!

Carolina Q

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!

northGAcock

Gawjus

dmourati

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

smbishop

Yum!!!

shtgunal3

@Carolina Q I had a sausage and peppers sub outside Fenway last summer. It was awesome. And the Red Sox won.

pgprescott

Stone ground mustard to boot! Yes please. 

lousubcap

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.

Carolina Q

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.

Photo Egg

Carolina Q said:

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!

Carolina Q

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!

Photo Egg

Carolina Q 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!

I keep meaning to stop and buy some...thanks for the reminder.

ryantt

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.  

20stone

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.

Photo Egg

Carolina Q 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 

FlyOverCountry

I like it better than  a small sausage on an Italian if you know what I mean.  

20stone

Photo Egg said:

Carolina Q 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.

Photo Egg

20stone said:

Photo Egg said:

Carolina Q 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

caliking

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

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. 

fishlessman

Carolina Q said:

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 Egg

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

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.