Archive for the ‘sausage’ Tag

Hot Italian Giardiniera (Hot Mix)   Leave a comment

Homemade Hot Italian giardiniera (hot mix)

 

I discovered hot Italian giardiniera while on a business trip to Chicago several years ago. It was served as a condiment for an incredible Italian beef sandwich. I like to use this on hot dogs and sausages.

Here’s my version of this tasty and easy “hot mix.”

Nothing in this recipe is critical – choose vegetables that are either on sale or with nice color, or what you like best. You may slice, dice or chop them in large or small pieces. If you are short on time, or don’t like vegetable prep, you can take advantage of pre-cut carrot chips and similar items.

Vegetable Mix
2 green bell peppers, diced
2 red bell peppers, diced
2 yellow bell peppers, sliced
8 jalapeno peppers, sliced – adjust for hotness level
3 celery stalks, diced
3 medium carrot, diced
1 small onion, chopped
1 head cauliflower
1/4 cup salt

For the Dressing
2 cloves garlic, finely chopped
1 tablespoon dried oregano
1 teaspoon red pepper flakes
1/2 teaspoon black pepper
1/2 teaspoon celery seeds
1 (5 ounce) jar pimento-stuffed green olives, chopped or whole
1 cup white vinegar
1 cup canola oil

Chopped jalapeno and other peppers for hot Italian giardiniera.

 


1. Chop and dice all vegetables and put them into a big non-reactive mixing bowl.
2. Mix salt with about 2 cups of water until it dissolves and add it to the bowl. Add water to cover the vegetables.
3. Cover with plastic wrap and refrigerate overnight.
4. The next day, drain and rinse vegetables. Add the olives.
5. In a separate bowl, mix together garlic, oregano, red pepper flakes, black pepper and celery seeds.
6. Add the vinegar and oil, and stir well.
7. Blend the dressing with the vegetables.
8. Cover and refrigerate / store in jars.

This is a great side dish for beef and beef sandwiches. Put it on pasta or hot dogs instead of pickle relish.

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Winter Squash Stuffed with Hot Italian Sausage   4 comments

For the last several weeks I have seen a pile of colorful winter squash at the local grocery store, and wanted to roast some in my Big Green Egg. So I finally tried this, using a recipe from food.com. It is simple to make and very tasty when smoke-roasted on the BGE.

The original recipe can be found here.

Here are some pictures of how I did my Sunday dinner. . .

Two types of winter squash

Two types of winter squash

Squash cut length-wise, seeds removed and placed in a Pyrex baking dish with some boiling water.

Squash cut length-wise, seeds removed and placed in a Pyrex baking dish with some boiling water. Bake/roast for about 35 minutes at 350 to 375 degrees F.

Stuff with (cooked) sausage, onion and bread crumb mixture.

Remove the squash and stuff with (cooked) sausage, onion and bread crumb mixture. . .

Back on the grill and continue baking for another 20 minutes - or until done. Poke the squash with a skewer or fork to verify doneness.

Back on the grill and continue baking for another 20 minutes – or until done. Poke the squash with a skewer or fork to verify doneness.

Stuffed squash 1 - done.

Stuffed squash 1 – done.

Stuffed squash 2 done.

Stuffed squash 2 done.

The smoke flavor, the tender squash and the pork sausage go very well together – Give this simple recipe a try, it’s mighty tasty!

On the Kamado: Brazilian Style Rib Roast Stuffed with Carrots, Sausage and Cheese   Leave a comment

It’s been a while since I made something special on the Big Green Egg, so I decided to take out a four-pound rib roast taking up space in my freezer. This recipe is from Steven Raichlen’s Primal Grill, Season 2, and originally uses the rotisserie on a gas grill. However, since the Big Green Egg does not need (nor can it fit) a rotisserie, I used the indirect method, using the Platesetter.

I substituted the romano cheese with some habanero jack cheese, since it was on sale, and I thought some hotness would taste good with the beef. For the sausage, I used some Louisana hot links, the same sausages I use when I make matambre.

In Raichlen’s version, you poke a knife through the roast, then stuff the stuffing items in. After almost poking my hand with the knife, I decided to butterfly cut the roast, add the stuffing, and roll it, just like a matambre. Much easier.

Here is a link to Raichlen’s version – click here.

Here are some pictures for your enjoyment. . . .

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