Smoked sausage and cherries

[dellavecchia]

Sausage that I smoked this weekend, fresh bing cherries, finished with peppery cress from the garden. Oh boy...

John

[TXCraig1]

Oh boy indeed!

[Tscarborough]

Nice!

[dmcavanagh]

Sausage and cherries, what's not to like? 

[parallei]

Lovely presentation John.

[TXCraig1]

I'd be tempted to put some Mike's hot honey on that pie...

[dellavecchia]

Thanks all.

I'd be tempted to put some Mike's hot honey on that pie...

Very good idea.

John

[pizza dr]

John

Can you give me some info... ( or where to find it ) for how you go about making/smoking sausage. I have never really made any kind of sausage ( save fresh Chorizo).  Sounds like fun.

Scot

[Meatballs]

Can you give me some info... ( or where to find it ) for how you go about making/smoking sausage. I have never really made any kind of sausage ( save fresh Chorizo).  Sounds like fun.

Everything you need to know right here...

http://www.amazon.com/Great-Sausage-Recipes-Meat-Curing/dp/0025668609/ref=sr_1_1?ie=UTF8&qid=1340227001&sr=8-1&keywords=great+sausage+recipes+and+meat+curing+by+rytek+kutas

I learned all the basics from this book and have SausageMaker's 20lb smoker...love it.

Ron

For additional info see...

http://lpoli.50webs.com/index.htm

[dellavecchia]

John

Can you give me some info... ( or where to find it ) for how you go about making/smoking sausage. I have never really made any kind of sausage ( save fresh Chorizo).  Sounds like fun.

Scot

Scot - These are sausages bought at Whole Foods. Whenever I am smoking ribs or pork butt I always throw on some sausages for 30-40 minutes at the end of the cooking session. They come out beautifully and keep very well.

John

[deb415611]

Nice!

[pizza dr]

Thanks guys

I will definitely give that a try.  I smoke meats all the time but I guess I just never have thought to throw some sausage on for pizza.  wow.   I'm really not that dense 

[Meatballs]

Be very careful smoking sausages not intended to be smoked.  The smoking process produces an environment very compatible with the botulism organism.  A smoker has an oxygen free environment and often has temperatures lower than 140 deg F.  A sausage intended for smoking contains nitrate and 1.5 to 2 percent salt.  This insures safety during the smoking process.  The danger of botulism increases with ground meat where the exterior of the meat is chopped and mixed into the interior of the meat.  Pretty much anything I smoke is treated with nitrate.

Ron

[dellavecchia]

Be very careful smoking sausages not intended to be smoked.  The smoking process produces an environment very compatible with the botulism organism.  A smoker has an oxygen free environment and often has temperatures lower than 140 deg F.  A sausage intended for smoking contains nitrate and 1.5 to 2 percent salt.  This insures safety during the smoking process.  The danger of botulism increases with ground meat where the exterior of the meat is chopped and mixed into the interior of the meat.  Pretty much anything I smoke is treated with nitrate.

Ron

Sorry, I forgot to say that I finish them on the grill. But you do bring up a good point that the Whole Foods sausages do not contain nitrate. I smoke in the 275 degree range.

John

[TXCraig1]

Taking inspiration from John's beautiful pie, I baked this one with fresh mozz, hot fennel sausage, dried cherries plumped in brandy, red pepper flakes, and local wildflower honey gathered by a friend. The honey has the most flowery nose and taste I've experienced.

It was a very good pie - perhaps even "oh boy." 

[dellavecchia]

Fantastic Craig! I might try the plumped dried cherries tonight.

John

[Pizza Napoletana]

Sausage that I smoked this weekend, fresh bing cherries, finished with peppery cress from the garden. Oh boy...

John

Smoked sausage and cherries sound like great combination. I will have to try this. (How about sour cherries!) The pizzas look great. Thank you for the inspiration.

[Giggliato]

Taking inspiration from John's beautiful pie, I baked this one with fresh mozz, hot fennel sausage, dried cherries plumped in brandy, red pepper flakes, and local wildflower honey gathered by a friend. The honey has the most flowery nose and taste I've experienced.

It was a very good pie - perhaps even "oh boy." 

lol yeah, I want to eat that pizza.

[Jackitup]

You guys got me jonesin' for this one, sounds great, Got me thinking about a gorgonzola/apple pizza I did a few years ago

jon