Food and Drink Italian Sausage

Dinny Bossa Nova · 11-25-2010, 08:52 AM

I am going to SAUTO'S on Saturday for a rearend swap. (no homo) Decided to make one or two of those bacon explosions.

The recipe calls for Italian sausage, and I have never bought any that I liked. I decided to make some of my own because that's just the kind of SOB I am.

Cubed up 5 pounds of loin roast (so it will be lean) and threw it in a bag with the seasonings to macerate in the frigidaire overnight. It smelled SOOO good when I was mixing it up that my mouth was watering.

Gonna grind it today and roll up a couple explosions tomorrow to smoke at SAUTO'S on Saturday.

What kind of smoking chips should I use? I'll be using my Weber grill with briquettes and lump. Available choices of smoking chips are limited to; hickory, mesquite, apple, cherry or maple. Willing to mix and match.

TIA, sorry if repost and Happy Turkey Day.

Dinny

**Shogun** · 11-25-2010, 08:53 AM

Apple or Cherry are both wonderful when cooking the explosion

**Buehler445** · 11-25-2010, 08:54 AM

Quote:

Originally Posted by Dinny Blues

I am going to SAUTO'S on Saturday for a rearend swap. (no homo) Decided to make one or two of those bacon explosions.

The recipe calls for Italian sausage, and I have never bought any that I liked. I decided to make some of my own because that's just the kind of SOB I am.

Cubed up 5 pounds of loin roast (so it will be lean) and threw it in a bag with the seasonings to macerate in the frigidaire overnight. It smelled SOOO good when I was mixing it up that my mouth was watering.

Gonna grind it today and roll up a couple explosions tomorrow to smoke at SAUTO'S on Saturday.

What kind of smoking chips should I use? I'll be using my Weber grill with briquettes and lump. Available choices of smoking chips are limited to; hickory, mesquite, apple, cherry or maple. Willing to mix and match.

TIA, sorry if repost and Happy Turkey Day.

Dinny

Sounds out-****ing-STANDING. I typically use 1/2 hickory/apple.

Dinny Bossa Nova · 11-25-2010, 08:58 AM

Quote:

Originally Posted by Shogun

Apple or Cherry are both wonderful when cooking the explosion

i was leaning toward apple. That's what I used on the andouille and it turned out great. I recently found a source for cherry and maple, so I don't have much experience with them. Love the cherry and maple on poultry.

Dinny

**Buehler445** · 11-25-2010, 09:12 AM

Quote:

Originally Posted by Dinny Blues

i was leaning toward apple. That's what I used on the andouille and it turned out great. I recently found a source for cherry and maple, so I don't have much experience with them. Love the cherry and maple on poultry.

Dinny

In my experience, Cherry cooks a lot like apple.

**Fire Me Boy!** · 11-25-2010, 09:51 AM

I'd do a 2:1 mix of apple or cherry with hickory.

And just a nitpicky curmudgeonly thing: to macerate is to soften in a liquid, usually done with fruit. I don't think you intended to soften the meat, so I'm guessing you meant marinate, which infuses with flavor and seasons, as well as sometimes tenderizes meat.

Dinny Bossa Nova · 11-25-2010, 10:09 AM

Quote:

Originally Posted by Fire Me Boy!

I'd do a 2:1 mix of apple or cherry with hickory.

And just a nitpicky curmudgeonly thing: to macerate is to soften in a liquid, usually done with fruit. I don't think you intended to soften the meat, so I'm guessing you meant marinate, which infuses with flavor and seasons, as well as sometimes tenderizes meat.

I am aware of the word choice. Macerating just sounds like more fun than marinating.

I'm a fun guy. With two n's.

Funn

Dinny

**SAUTO** · 11-25-2010, 10:19 AM

this the most excited i've ever been about a rear end swap in my life. cant wait.

no homo

Dinny Bossa Nova · 11-25-2010, 10:22 AM

I'm hoping to have a pound or so of sausage left over for a pizza.

My bread machine makes pretty good pizza dough. I have a big-ass cast iron skillet to bake it in.

Now I want pizza, and all I got is this big ol' turkey breast I smoked yesterday.

Dinny

Dinny Bossa Nova · 11-25-2010, 10:28 AM

HEY SAUTO!!!!!

Do you think we will need one or two of those bad boys?

I'm guessing that one will feed 4 or 5 people? I was planning on bringing two with some slaw and beans for sides.

My better half is bringing some of her Texas cornbread.

Want to have plenty for everyone.

Dinny

**Buehler445** · 11-25-2010, 10:33 AM

Where are you guys having this? I think I want to come.

Posted via Mobile Device

Dinny Bossa Nova · 11-25-2010, 10:39 AM

Quote:

Originally Posted by Buehler445

Where are you guys having this? I think I want to come.

Posted via Mobile Device

Only Pioli knows for sure. You'll have to ask him.

Dinny

**SAUTO** · 11-25-2010, 03:35 PM

Quote:

Originally Posted by Dinny Blues

HEY SAUTO!!!!! Do you think we will need one or two of those bad boys? I'm guessing that one will feed 4 or 5 people? I was planning on bringing two with some slaw and beans for sides. My better half is bringing some of her Texas cornbread. Want to have plenty for everyone. Dinny

i think 2 will be fine. never know who may show around here. lol
Posted via Mobile Device

**SAUTO** · 11-25-2010, 03:37 PM

Quote:

Originally Posted by Dinny Blues

Only Pioli knows for sure. You'll have to ask him. Dinny

yep and who are we to question the executive of the decade?
Posted via Mobile Device

**Buck** · 11-25-2010, 03:41 PM

Quote:

Originally Posted by Dinny Blues

Only Pioli knows for sure. You'll have to ask him.

Dinny

LOOK FOR THE PIOLI SIGNS!

Damn I wish I could have a Bacon Explosion

11-25-2010, 08:52 AM
Dinny Bossa Nova MVP Join Date: Nov 2001 Casino cash: $9990442	Italian Sausage I am going to SAUTO'S on Saturday for a rearend swap. (no homo) Decided to make one or two of those bacon explosions. The recipe calls for Italian sausage, and I have never bought any that I liked. I decided to make some of my own because that's just the kind of SOB I am. Cubed up 5 pounds of loin roast (so it will be lean) and threw it in a bag with the seasonings to macerate in the frigidaire overnight. It smelled SOOO good when I was mixing it up that my mouth was watering. Gonna grind it today and roll up a couple explosions tomorrow to smoke at SAUTO'S on Saturday. What kind of smoking chips should I use? I'll be using my Weber grill with briquettes and lump. Available choices of smoking chips are limited to; hickory, mesquite, apple, cherry or maple. Willing to mix and match. TIA, sorry if repost and Happy Turkey Day. Dinny
Posts: 5,050

11-25-2010, 09:51 AM	#6
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	I'd do a 2:1 mix of apple or cherry with hickory. And just a nitpicky curmudgeonly thing: to macerate is to soften in a liquid, usually done with fruit. I don't think you intended to soften the meat, so I'm guessing you meant marinate, which infuses with flavor and seasons, as well as sometimes tenderizes meat.
Posts: 35,253

11-25-2010, 10:19 AM	#8
SAUTO Shit Join Date: Jun 2008 Casino cash: $10039067	this the most excited i've ever been about a rear end swap in my life. cant wait. no homo
Posts: 55,715

11-25-2010, 10:22 AM	#9
Dinny Bossa Nova MVP Join Date: Nov 2001 Casino cash: $9990442	I'm hoping to have a pound or so of sausage left over for a pizza. My bread machine makes pretty good pizza dough. I have a big-ass cast iron skillet to bake it in. Now I want pizza, and all I got is this big ol' turkey breast I smoked yesterday. Dinny
Posts: 5,050

11-25-2010, 10:28 AM	#10
Dinny Bossa Nova MVP Join Date: Nov 2001 Casino cash: $9990442	HEY SAUTO!!!!! Do you think we will need one or two of those bad boys? I'm guessing that one will feed 4 or 5 people? I was planning on bringing two with some slaw and beans for sides. My better half is bringing some of her Texas cornbread. Want to have plenty for everyone. Dinny
Posts: 5,050

11-25-2010, 10:33 AM	#11
Buehler445 Supporter Join Date: Apr 2007 Location: Scott City KS Casino cash: $2404734	Where are you guys having this? I think I want to come. Posted via Mobile Device
Posts: 56,740