Curly “Q” Sausage – Get It Twisted

Von -
Someone sent me a video link last summer, showing someone spiral cutting a hot dog. The wienercision was done by Blake Smith from Chow.com, and I remember wondering if this technique would work with parboiled Italian sausage.

Oh, it worked. It worked real good. By the way, I was going to provide a link to the aforementioned video, but Blake ended the demo by putting ketchup on his hot dog, so forget it. Okay, fine, since I did steal his technique, here you go.

Not only does this look very cool, the technique also provides a significantly greater amount of surface area, and when you’re talking about grilling meat, it’s all about the surface area. You could brush barbecue sauce on an un-helixed Italian sausage, but here you’re literally flavoring the sausage inside and out. 

And if you're skeptical about how well barbecue sauce goes with Italian sausage, take it from someone who ate one; it’s a match made in backyard barbecue heaven. I’d like to wish all you a safe and very festive Memorial Day weekend, and I hope you “spring” these curly “Q” sausages on your guests. Enjoy!



View the complete recipe

Kommentare

Kommentar veröffentlichen

Beliebte Posts aus diesem Blog

Road Trip- Orchids at Palm Court - Cincinnati

Von -
Bild
Hubby and I celebrated our anniversary recently with a trip to Cincinnati—well, we were celebrating our anniversary and visiting with some friends.  The first night (on our own) we went to Orchids at Palm Court (this was the big anniversary dinner).  First of all, wow, what a cool space—hubby and I have a soft spot for deco things-- décor, buildings, whatever-- and this place is deco to the extreme and just overall impressive.  The restaurant and bar is set in a huge two story room that just transports you.  The whole hotel is like that actually.  You can really feel what it must have felt like to stay in a place like this back in the day. And it makes you grateful for keeping historic buildings and rooms true to their original character. They first brought us out bread service with butter and olive oil with big chunks of soft, rich roasted garlic and an amuse bouche . All were outstanding. As soon as I saw the little egg shell the amuse was served in, I was already pretty sure I was g
Mehr anzeigen

Dig In 2011

Von -
Bild
This past Sunday hubby and I attended the 2 nd annual Dig In at White River State Park.   I’m excited that we have gotten to go to Dig In since its inception last year ( here’s my post from last year).   I now have a goal of collecting a nice set of Dig In glasses from each year. I was very impressed to see that the organizers certainly paid attention to how things went last year and made some great improvements.   First of all, last year the food booths were all lined up next to each other and as people walked in, they just started going to the booths in order causing a giant line going out the front entrance.   This year they set up separate little groupings of tents that had 6-9 providers (food and beer/wine samples).   Then if you wanted to purchase a glass or bottle of anything to drink, you went to a central tent to do that.   Last year the beer and wine were sort of crammed into one tent, making it hard to get to some of them.   I was amazed how much better the access to every
Mehr anzeigen

You’ve Entered the Calzone Zone

Von -
Bild
I’ve never been a huge fan of the calzone, and I assume most people that don’t eat their pizza crusts feel the same way. However, since this has been requested hundreds of times, I thought I’d put my personal feelings aside, and give the recipe a shot. I call it a recipe, but it’s actually a technique, since the calzone's greatest feature is its ability to accept any combination of cheese, meat, and vegetables as a filling. Today, calzones are most commonly stuffed with the exact same toppings that go on a pizza, which, besides the crust issue, was one of my main problems with it. I mean, why not just fold a pizza in half, and call it a day? So, I decided to do what I hear is a more traditional filling, featuring ricotta, fresh mozzarella, and ham. The result was as enjoyable, as it was surprising. It was almost, but not quite, lasagna-like. The extra crust didn’t bother me as much, and everything seemed to work together beautifully. I decided to recommend our Wolfgang Puck dough r
Mehr anzeigen