ITALIAN SAUSAGE
Provided by Alton Brown
Time 5h5m
Yield 2 pounds or 10 to 12 (4-inch) sausage links
Number Of Ingredients 7
Steps:
- Toast fennel seed in medium sized, heavy saute pan over medium heat, constantly moving seeds around in pan until they start to turn light brown, about 5 minutes. Set aside to cool. Once cool, grind seeds and combine with salt, pepper, and chopped parsley in medium mixing bowl. Add pork and blend thoroughly. Refrigerate for 1 hour. Using the fine blade of a grinder, grind the pork. After lubricating stuffer or stuffing attachment with shortening, load casing onto attachment, clipping end with a clothespin. Stuff meat into casings, trying to avoid air pockets. After stuffing is finished lay out on counter and tie off end. Pinch and twist to form 4-inch sausages. Wrap in parchment paper and refrigerate for 2 to 3 hours. Store in refrigerator for use within 2 to 3 days or freeze for up to 3 months. If freezing, wrap in aluminum foil. If using immediately, saute over medium heat in a heavy saute pan with 1/4-inch of water. Bring water to boil, put on lid and cook for 10 minutes. Remove lid and continue cooking over medium heat, turning every 2 to 3 minutes until golden brown. Sausage should reach an internal temperature of 150 to 156 degrees F.
STOVE TOP SMOKER HOT OR SWEET ITALIAN SAUSAGES
From the "Smokin" cookbook. I particularly like to smoke Italian sausages, both hot and sweet, but you can smoke all kinds of uncooked sausages, including chicken and turkey. Take your pick of mellow wood chips like alder or apple or more assertive woods like hickory or oak. The more heartily your sausages are seasoned and spiced, the more smoke flavor they can handle.
Provided by TxGriffLover
Categories Pork
Time 30m
Yield 6 serving(s)
Number Of Ingredients 2
Steps:
- Cut the sausages into individual links if necessary so you can arrange them on the smoker rack with some space between each link to allow the smoke to flow. Poke each link in several places with a fork before smoking.
- Smoke the sausages until no trace of pink remains at the center of the sausage, about 25 minutes after closing the stove top smoker lid.
Nutrition Facts : Calories 544, Fat 48.8, SaturatedFat 16.6, Cholesterol 98.6, Sodium 1548.7, Carbohydrate 4.1, Protein 20.4
STOVE TOP SMOKER OYSTERS ON THE HALF SHELL
From the cookbook "Smokin". Some folks won't touch a raw oyster with a ten-foot pole, others won't eat them any other way. A third approach: smoke them lightly to keep their briny goodness and plump texture intact. If you like the heavy-smoked flavor and drier texture of canned smoked oysters, increase the wood to 2 1/2 tablespoons and the smoking time to 25 minutes. Use alder, corn cob or cherry wood chips.
Provided by TxGriffLover
Categories Healthy
Time 20m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Put the wood chips in the bottom of the smoker.
- Replace the bottom tray, and set in the rack.
- Lay the oysters in the half shell on the smoking rack.
- Start the oysters over medium heat and lower the heat slightly once the smoker lid is closed.
- Smoke until the oysters are very lightly colored and firm, but still plump and moist, 9 minutes over the heat after closing the smoker lid and about 6 minutes off the heat with the smoker lid closed.
- Check the oysters for doneness after they have been off the heat 5 minutes.
- Serve right from the smoker or drizzle them with melted butter and pass lemon wedges, a pepper mill, and a bottle of hot red pepper sauce.
- Or prepare your favorite stuffed oyster recipe, fold into a spinach omelet, or try them in Oysters Vanderbilt (see related separate recipe).
Nutrition Facts : Calories 121.5, Fat 3.5, SaturatedFat 0.8, Cholesterol 75, Sodium 159, Carbohydrate 7.4, Protein 14.2
STOVE TOP SMOKER SMOKED CLAMS ON THE HALF SHELL WITH CASINO BUTT
From the cookbook "Smokin". A staple of Italian-American restaurants, Clams Casino combines the salty tang of hard shell clams with sweet butter, smoky bacon and roasted red peppers. This recipe makes twice as much butter as you'll need for two dozen clams. Freeze the other half for your next batch of Clams Casino, or put a dollop on smoked Cod or Halibut fillets. Use maple, alder or cherry wood chips.
Provided by TxGriffLover
Categories Very Low Carbs
Time 24m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- To make the casino butter, beat the butter, bacon, red pepper, parsley, lemon juice, Worcestershire, and black pepper together in a small bowl. The butter can be prepared up to three days in advance and refrigerated or frozen up to 1 month. Bring the butter to room temperature about 1 hour before smoking the clams. The butter should be very soft so it melts easily when spooned on the clams.
- Line the bottom of a 9 x 11-inch aluminum foil tray with an even 1/2-inch layer of rock salt.
- Nestle the clams on their half shells into the salt to keep them level during smoking.
- Set up the smoker using the wood chips and smoke the clams over medium heat until they are cooked through and tinged with brown, about 12 minutes, after closing the top.
- Remove the smoker lid and drop about 1/2 teaspoon of the butter onto each clam. Let them.
- sit a minute until the butter starts to melt, then transfer them carefully to serving plates or a warm platter. Serve immediately.
Nutrition Facts : Calories 325, Fat 28.4, SaturatedFat 14.4, Cholesterol 90.8, Sodium 343, Carbohydrate 3.4, Fiber 0.2, Sugar 0.2, Protein 14.1
STOVE TOP SMOKER OYSTERS VANDERBILT
From the cookbook, "Smokin" Smoked oysters topped with spinach, cream and Parmesan bread crumbs. You can smoke and fill the oysters a day in advance. They will stay incredibly moist and fresh tasting. If you are buying shucked oysters and don't have the shells they came in, choose about three small 3-inch heatproof dishes and smoke, top and broil the oysters in those.
Provided by TxGriffLover
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In order to keep the oysters steady during broiling, line a small (about 9 x 11-inch) baking dish with rock salt or coarse sea salt. See notes.
- Smoke the oysters (see related recipe) and cool to room temperature.
- While the oysters are smoking and cooling prepare the filling. Heat the butter in a medium skillet over medium heat until foaming. Stir in the shallot, season lightly with salt and pepper, and cook, stirring often, until tender, about 4 minutes. Stir in the fresh spinach and cook until wilted and bright green, about 2 minutes. (if using frozen spinach, squeeze out as much water as possible before adding to the pan and cook just until heated through).
- Sprinkle the vermouth over the spinach and cook until evaporated. Pour in the heavy cream, adding the nutmeg, and bring to a boil. boil until the cream is reduced by about half and thickened. While the spinach mixture is still warm, taste it and add salt and pepper as necessary. Cool to room temperature.
- When cool enough to handle, nestle the oysters in their shells into the rock salt so that they are level. Spoon the spinach mixture over the oysters, dividing it evenly and spreading.
- with the back of a spoon to cover the entire oyster. Stir the breadcrumbs and Parmesan together in a small bowl and sprinkle the mixture over the oysters.
- Set the rack about 5 inches from the broiler and preheat the broiler. Broil the oysters until the edges are bubbling and the tops are golden brown, about 3 minutes. Rotate the pan under the broiler as necessary to brown the oysters evenly. Serve immediately.
- Notes:.
- Using rock salt to steady clams or oysters on the half shell during broiling is an old restaurant trick. You can duplicate the steadying effect of rock salt with aluminum foil. Tear off a sheet of foil about 2inches longer than your broiling pan. Crumble it lightly. then fix it into the bottom of the broiler pan. Press the oysters and clams into the wrinkles of the crumpled foil to keep them from tipping during broiling.
Nutrition Facts : Calories 159.4, Fat 14.3, SaturatedFat 8.8, Cholesterol 55.3, Sodium 103.4, Carbohydrate 4.4, Fiber 0.5, Sugar 0.1, Protein 4
More about "stove top smoker hot or sweet italian sausages food"
HOW TO COOK ITALIAN SAUSAGES ON THE STOVE - WHOLE LOTTA …
From wholelottayum.com
4.6/5 (19)Total Time 17 minsServings 5
- In a large skillet heat the pan over medium-high heat until it's hot. Add a drizzle of olive oil, which is about 1 Tbsp.
- Place the Italian sausages in the pan and brown them on both sides for about 3 minutes on each side. The sausages will not be cooked through yet on the inside.
- Turn the heat down to medium-low. Add a 1/2 cup of water to the skillet and cover the pan. Simmer the Italian sausage until it's cooked through and reaches an internal temperature of at least 160F, which will take about 10-12 minutes. Discard any remaining water in the pan.
- Enjoy! Serve with sauteed peppers and onions, roasted vegetables, salad, pasta, polenta, or rice.
HOW TO COOK SAUSAGE THE BEST WAY - REAL SIMPLE
From realsimple.com
HOW TO COOK ITALIAN SAUSAGE - SPEND WITH PENNIES
From spendwithpennies.com
THE BEST WAY TO GRILL SAUSAGES | THE FOOD LAB - SERIOUS EATS
From seriouseats.com
ITALIAN SAUSAGE RECIPE (READY IN LESS THAN 25 MINUTES)
From primaverakitchen.com
4 WAYS TO COOK ITALIAN SAUSAGE - WIKIHOW
From wikihow.com
4 WAYS TO COOK FULLY COOKED SMOKED SAUSAGE - WIKIHOW
From wikihow.com
Views 220.3K
HOW TO COOK ITALIAN SAUSAGES - A SPICY PERSPECTIVE
From aspicyperspective.com
Reviews 3Category Main, Main CourseCuisine American, ItalianTotal Time 29 mins
SMOKED ITALIAN SAUSAGE (PERFECTLY TASTY SWEET, MILD, OR …
From bakeitwithlove.com
Ratings 14Category Dinner Recipes, Main Dish, Smoked MeatsCuisine AmericanTotal Time 1 hr 35 mins
STOVE TOP SMOKER SMOKED SALMON GONE TO HEAVEN - FOOD.COM
From food.com
SMOKED ITALIAN SAUSAGE RECIPE - DIRECTIONS FOR A BRADLEY SMOKER
From theblackpeppercorn.com
HOW TO COOK ITALIAN SAUSAGE ON THE STOVE TOP - YOUTUBE
From youtube.com
HOW TO SAUSAGE | JOHNSONVILLE
From johnsonville.com
25 ITALIAN SAUSAGE RECIPES - EASY MEAL & DINNER IDEAS
From thekitchn.com
COOKING SAUSAGES ON THE STOVE - FOOD FANATIC
From foodfanatic.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love