Sausage and beef

It’s been a hectic week, so I didn’t get much posted last week.  However, here’s my latest…

And somehow a couple of my photos are missing; when I went outside to check on my grill, there were 3 deer that were about 20 yards away that spooked, but watched me long enough to get a couple clear pics… but, alas, I can’t find them

I wanted to try something different on Sunday.  My wife and I are in a small group at our church, and every other week gives me the chance to have guinea pigs for whatever I want to make.  This time it was stuffed country sausage.

I even tried photographing the whole process this time.  I started by very thinly slicing an onion and some peppers and caramelizing them in a pan.  While that was going on, I got a tube of Bob Evans country sausage, and I rolled it out, keeping the width the same, but leaving about half an inch thickness. 

I used wax paper to roll the sausage onto, but it still sticks a bit.  To move it, I used the back of a small chef’s knife… an icing spatula would have worked great, though. 

I cut pieces of chipotle white cheddar cheese and lined it up.  Instead of just rolling, I thought I’d try a spiral kind of setup.  Lesson learned… just roll it in the middle, and don’t be too fancy with sausage!  Once the onion and peppers were done, I put that on the sausage, aslo, then carefully rolled it up and pushed the ends closed.

The finished sausage is then cut, and the wonderful insides come oozing out!

The picture at the top shows the final product; I cut french bread and grilled it slightly, then served with a slice of the armadillo eggs on each slice.

I also did some pit beef, or what I call pit beef.  I did it simply this time; I covered a top round roast with Robert Rothchild’s blackberry chipotle grilling sauce.  It’s a thick paste, and tastes great!  Give some deep sweetness and just a little kick.

I cooked both items indirectly, and they didn’t take over 90 minutes.  The roast came off at 120 degrees and went into foil for an hour, and the sausage I cooked to 165, in foil just to let it cool so the cheese wouldn’t ooze out too much.

I like to cut the beef really thin on a slicer, and then I serve it with sour cream horseradish.  It’s hard to beat!