Sausage in ABTs

mollyshark · December 2006

Was thinking of using regular sausage as a stuffing in ABTs. I've always used the little weenies before. Do I need to cook the sausage first to keep it from getting totally oiled up? Is it ok with cream cheese (other than this is about the least kosher product I can imagine!). Thoughts? Suggestions? Can I make them in the morning and cook them later in the afternoon without them getting disgusting or something?[p]mShark (wondering why I'm up at this hour stressing about ABTs)
(Actually I know. It is because SOMEONE in there is snoring like a water buffalo and I finally gave up)
(Even the dogs in that room moved to the living room)
(There isn't a sleep number high enough to stop that train from coming through the room)
(Ear plugs? Velcro? Valium (for either of us). Rum?)

Chef Arnoldi · December 2006

try sundried tomatoes that are softened by steeping in hot water for 30min, dried on a paper towel then chopped and mixed into the cream cheese. Add some of your favorite rub into the cheese and taste to get a good flavor

bluegreen · December 2006

mollyshark, we brown the sausage first and mix it with fresh white bread cubes and an egg white to form a stuffing that will hold together once the abt is done. We also jam a whole shrimp in there - it's very pretty that way.

Sundown · December 2006

mollyshark,[p]Good morning. Have you got any leftover PP in the freezer? I shred it up pretty fine and mix with cream cheese - more PP than cheese and I kind of pre-cook the bacon to the point where it's starting to brown before I wrap the ATB's. You doing NYE for a crowd tonight?

Unknown · December 2006

mollyshark,
the sausage will be great I use it all the time.

irishrog · December 2006

mollyshark,
sharpen your elbows, & let swing. If he's not sleeping, he's not snoring.Happy, (and restful) new year.
Roger

Spring Chicken · December 2006

mollyshark,
They also make Little Smokies out of beef. Just add a bit of seasoning to make it more flavorful. Bacon Bits or Bacos are also a good substitute for the real thing in a pinch.[p]Happy New Year[p]Spring "ABT's, ABT's, ABT's All The Way. Oh What Fun..." Chicken
Spring Texas USA

Unknown · December 2006

<p />mollyshark,
we use hot & sweet italian sausages all the time, either in the filling or as a cap for half a pepper.[p]in the filling: precook sausages to almost done. cool. cut into approximate 1/4" cubes. mix with cream cheese, minced shallot & garlic, and dizzy pig jamaican firewalk. fill seeded/deveined pepper halves making sure you get a few sausage pieces in each pepper. cap with other pepper half. wrap with one entire piece of thick cut bacon. skewer. (the filling mixture with sausage will keep for a few days in the fridge without harm)[p]as a cap: precook sausages to almost done. cool. cut into four pieces so they are "pepper" size. fill peppers with cream cheese mixture. cap peppers with sausage pieces. wrap with one entire piece of thick cut bacon. skewer.[p]my best batch yet was smoked for an hour with maple chips after a load of smoked fatties came off the egg. after the one hour smoke, they went direct to crisp up the bacon nicely.[p]here's another couple tips... don't even try to use toothpicks. get "real" mini skewers. use gloves when cleaning and stuffing the peppers. wear eye protection cause pepper juice in the eyeball is not pleasant!

Unknown · December 2006

mollyshark,
I fixed fatties for christmas dinner and I stuffed them with a Jalapeno stuffed with cream cheese wrapped in bacon.
It was a fattie ABT. Make an old man want to do back flips across the room after taking a bite. I used dizzy dust on the sausage, cooked at 250 until internal was 168.Give it a try.
Paul

Sausage in ABTs

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