There is a chap in the UK who sells sausages under the brand of Sosij. I've tried a few but the cheddar and jalapeno is my favourite. Last weekend I thought that I would try making them into a Toad in the Hole (an English delicacy that should ideally fill a hole in your belly!).
Smoked the sausages first using some apple wood. Video here - it was a breezy night! https://photos.app.goo.gl/9dJwC69D7igyxBPs8
They then went into a pan with some onions and beef dripping and back into the BGE to get the temperature up above 200C before adding the batter. After about 20 minutes it was done. There is a video of the almost final here - https://photos.app.goo.gl/iMudhLSbMS7fK8uc6. Excuse the quality. The flames got a little feisty because of the sausage fat on the platesetter.
Served with mustard mash potatoes, braised red cabbage and a mushroom, onion and sage gravy.
The wife and I are doing the Weight Watchers program so I’m eating quite a bit differently that I did in the past. This was cooked inside on the stove top, but thought I’d share it anyway. (As it was delicious!)
cooking spray (I used some Red Pepper infused OO spray)
1 medium Golden Potato, Diced into approximately ½” pieces
½ cup onion, chopped
1 medium poblano chile, seeded and diced. (Mine was small so I added some Bell Pepper I had left over)
1 cup corn
1 cup black beans, drained
1 cup zucchini, Diced into approximately ½” pieces (I used a Mexican Squash)
1 tsp cumin (I used ½ tsp of Fajita seasoning and ½ tsp of cummin)
1 pinch salt, or to taste
½ cup, green variety (I used 2 Tbsp of the Hatch Chile and 4 tbsp of Herdez salsa verde - plus extra for garnish)
4 large eggs
2 Tbsp fresh chopped cilantro (for garnish)
Here a pic of most of the ingredients I used.
I started out by dicing up the potato and putting it in a slightly sprayed Non-Stick skillet to start cooking.
Once it started to brown, I put the onion, poblano and bell peppers.
Once it started to sweat, I added the black beans, corn, squash and seasoning. I let this cook for approximately 6 to 7 minutes.
After that I stirred in the Hatch chilies and Salsa Verde and let that cook another minute.
I then made 4 depressions in the mixture and crack the eggs in them.
I covered the skillet to help the tops of the eggs cook.
And afterwards I plated it up with some wheat toast.
As I said, this was delicious and except for the toast, it was zero points for the Purple Program we’re on!
Thanks for looking.
Wanted to start Super Bowl Sunday out right. I decided on Huevos Rancheros.
Started out making the sauce by sautéing some onions and bell pepper.
Once they had started to wilt, I added a can of diced tomato.
After that had cooked for a few minutes, I added a small can of rojas enchilada sauce and let this simmer for 15 minutes.
After the sauce was done, I cooked up some potatoes. (While these were cooking, I cooked up some black beans inside)
Grilled up some tortillas.
And finally cooked up some eggs. (these were for the wife’s dish)
With everything ready, I plated it up. Here are these pics served up with some orange juice and coffee.
Thanks for looking.
This spice blend would work equally well for pork or beef, I used beef of the 80/20 variety. The more fat the better.
1.5 pounds of ground meat
3 ts dried sage
1 3/4 ts salt
3 ts dried basil
1 ts ground black pepper
2 ts onion powder
1/2 ts dried marjoram
1 ts crushed red pepper
1 1/2 ts fennel seed
Combine spices only in a small bowl and mix them. This helps make sure you get even distribution in the meat. Then put the meat in a bowl and spread 1/3 of the spices and mix with hands until incorporated, then another 3rd, mix and finally the rest of the spice blend. Ball the meat, cover it tightly and place in the fridge for 24 hours to allow the flavors to develop. Next day form the meat in to 2 oz balls and press to 3/8" thick. Grill, pan fry or roast until done and enjoy!
Ingredients: 1 pound bacon, 2 pounds hot sausage, half a small block of pepper jack, 1 small bell pepper, 1 half of a kielbasa, and 1 hot link. Eggs to fry and put on top of when done.
Build: Weave bacon. Flatten sausage into square roughly the same size as the weave. Arrange other ingredients onto sausage. Mine looked like this:
Roll your sausage into a cylinder. Marry to sweet sweet bacon weave!
It should look something like this:
Next drop that fatty on at 250. This was after I finished the pulled pork in the morning, so my grill was already up to temp. I added a few more chunks of pecan and apple to put some smoke on it. Looked like the original smoke wood was burned up from the overnight cook. This beautiful heart stopper then rested peacefully at 250 for four hours until internal temp was at 160.
This is what I opened up to find!
Cooked an egg to top up the slices. So here is the money shot!
It was a crowd pleaser for sure! Full disclosure: this dish is pretty well stolen from Steven Raichlen's Tulsa Torpedo. Admittedly, this is my first time ever attempting a bacon weave or anything like this. I had a blast and can't wait to build on this theme in the future. Good luck everyone!