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A Bomb of a Sausage Recipe.



This recipe is easy to assemble - even if you have too many tailgate beers before hand.
On the plus side, its very good eating and works very well for a group of people where the cholesterol content can be split among many.

Sausagefest, football, beer...its a trifecta hard to beat.

Italian Beef/Sausage Pinwheel































Ingredients

1 roll pizza crust (thin crust works well; thick crust holds more poundage better)
Approx. 1 to 1-1/2” lbs. of Italian beef with au jus
Approx. 1 to 1-1/2” lbs. of Italian sausage (get the bulk ground sausage; hot or sweet your choice)
1 lb. of shredded cheese (Mozzarella, I would suggest the skim milk kind but who am I kidding – use what you like)
Giardiniera (Go hot – it’s wintertime. If you’re weak and morally questionable, mild will do. )

Directions

1. Cook the Beef (save the au jus for dipping)

2. Cook the Sausage (If links slice them to 1/8” thick pieces, if ground keep it broke up as small as possible – makes it easier to roll)

3. Roll out the pizza crust on a non-stick pan ( spray down an oversized sheet of aluminum foil with spray oil. This makes it easier to roll without having the sides of the pan in the way. Fold up the sides of the foil to “make” a pan to keep any juices from running out and into the oven)

4. Add a layer of cheese (about half of the cheese) on the crust (try to keep all layers of cheese and meat about ½” to 1” from all edges of the crust so you have room to roll & “seal” without stuff falling out. )

5. Add a layer of beef (all of it)

6. Add a layer of sausage (all of it)

7. Add giardiniera (and/or pepperoncini, banana peppers, jalapenos, habaneros are all welcome to join)

8. Add a second layer of cheese

9. Roll the crust like you would roll up a tarpaulin. It’s going to be a large rolled football size thing. Keep it as tightly as you can without ripping it.
Cooking tip:
If you have sturdy foil you can use it like one of the “cigarette rolling machines” to pull an even wrap. Make sure to end with the tag end/seam on the bottom and then fold the two ends underneath.

10. Poke a few fork holes in the top so you don’t have a blow out. Cook the football for however long the crust instructions call for (usually 15-17 minutes) or until the crust is golden brown on top.

11. You can give the top a nice egg wash to give it a pretzel bread look. If the game is at hand or this seems to effete, never mind this add-on step.

12. Let it cool for a few minutes before cutting (slices hold together much better if they are 1-1/2” to 2” wide and don’t cut them in half lengthwise (you lose the pinwheel effect).

13. Grab a slice, dip it in the au jus that you saved, drink your favorite beverage. If you have any left over spaghetti sauce, you can use that as your dip as well.

Additional Suggestions: You can also add chopped onions, mushrooms, olives and green peppers to the filling. It’s in concept a pizza with the crust on the outside.

Bon appetite!

Thanks to Dave M. of Wilmette, Ill for this great recipe.





Sausage Recipe of the Month: Sausage Alla Botto




November brings the first serious chill to many parts of the country. Sausage Alla Botto fits the bill of being hearty and filling, and if you use hot Italian sausage, you can add some additional warmth.

For this recipe we want to say Thanks to the C.W. Brown Company. They are the oldest sausage making company in the state of New Jersey. They are located in Mount Royal, New Jersey (about 30 minutes from Philadelphia) where they started their sausage business in 1887. You can read more about them at: www.bottosausage.com

First, make a decision on going with sweet or hot Italian sausage. Once you do that, place the Italian sausage and bake in oven until fully cooked. Cook at 350 for 30 minutes or so – check to make sure you get the doneness level you want. Some people like sausage more crispy, some like less done – just make sure its fully cooked.

In a large sauté pan heat a 2 tbl spoons of Olive oil and add sliced garlic, diced onion, sliced mushroom, pepperoncini and diced plum tomatoes. Let sauté and flavors blend. Cut the sausage in half inch slices and add to sauté Pan. Season with salt and pepper, fresh basil and parsley to taste and a tablespoon of grated Romano cheese. When everything is sautéed evenly add a half cup of white wine and reduce half way and serve.

Ingredients:
1 pack of Bottos Sweet or Hot (if you can’t use Botto’s sausage, substitute in your local favorite Italian sausage)
3 large mushrooms sliced
Quarter cup sliced pepperoncini
2 tablespoons of extra virgin olive oil
1 Roma plum tomato
Quarter cup diced onion
2 tablespoon diced garlic
Half cup white wine dry
1 tablespoon diced parsley fresh
6 basil leaves diced fresh
2 tablespoons grated Romano cheese
Salt and pepper to taste

Thanks to Enrico Botto, the Chef/Owner of CW Brown for suggesting this hearty warming dish for November.
By the way, we tried this recipe at home and found a few red pepper chili flakes added a little more warmth. You might like to add that in for a bit more warmth.

www.bottos.com
www.facebook.com/BottosSausage



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