Sausage Fest in Brampton

[Joe Bass]

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If this is a Joe Bass thread, then you know that I'm talking about food.....

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[PrivatePilot]

I have about 5# of bacon wrapped chicken thighs leisurely soaking up flavor at 250 on my pellet smoker right now.

You do your own sausage one might assume from the photos?

 

[crankcall]

Last weekend was sausage making day with my pals. Did a load of barrese , some chorizo to appease me an a Tuscan recipe form a chef buddy Guiliianno Bugialli .
Guilianno digs up pre Columbian recipes from monastery cookbooks and Nona recipes in Italy and puts them in his cookbooks. I'm not using the offal crap that goes into a lot of peasant food, but the lamb/veal/pork is nice.

By the time you put 15lbs of procuitto, 25lbs of pork, 5 lbs of pecorino cheese, and 5 cups of fresh oregano into the grinder you may as well just add some unicorn for flavor. I thougth sausage was cheap to make, darn you artsy Italians.

 

[Joe Bass]

Last year's crop

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[crankcall]

Joe I'll trade you a pound of my stuff for a pound of your stuff. I have a serious sausage issue. #nohomo

I'll drive them out to 'da bridge to swap.

 

[Joe Bass]

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[Kedo]

And I see the sauce to go with it....well done Joe.

 

[Chaos]

Joe Bass, you have me severely beat in the wop department

 

[j2]

Thought this thread was about something else... Never mind.

 

[Joe Bass]

Thought this thread was about something else... Never mind.

Lol! Thought it might get @inreb's attention ?

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[Joe Bass]

Joe Bass, you have me severely beat in the wop department

And I see the sauce to go with it....well done Joe.

Tbh, I'm just a helper. This is my dad's doing. I'm trying to learn about keeping the temps and humidity right.
We did 6 legs ,4 shoulders. 6 proscuttino and 4 cappicolo. Running outta room. My dad has been eyeing my cantina...

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[RockerGuy]

When I read this topic, I thought it was the typical gtam "meet & greet"

 

[RockerGuy]

On a serious note I love the Johnsonville Mild Italian....
Wait, I'm still joking

 

[Joe Bass]

When I read this topic, I thought it was the typical gtam "meet & greet"

I thought the title may get some attention ?
But alas, no BP close to Papa Nick's place.

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[Joe Bass]

On a serious note I love the Johnsonville Mild Italian....
Wait, I'm still joking

I read that as "a mild Italian's Johnson". Lol ?
And as you may or may not be able to tell, those are some spicy sausages.
Let me just say that they are MUCH better than the stuff you get at the shows by the airport that have free parking and coupons plus tax.

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[Motorcycle Mike]

Joe, I nominate you to host a GTAM BBQ this coming summer. Do you still have a few demijohns of wine fermenting somewhere?

 

[Joe Bass]

Joe, I nominate you to host a GTAM BBQ this coming summer. Do you still have a few demijohns of wine fermenting somewhere?

My dad does. I actually never took a liking to wine. I have no problem with hosting a bbq. My wife, however...

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[Joe Bass]

I have about 5# of bacon wrapped chicken thighs leisurely soaking up flavor at 250 on my pellet smoker right now.

You do your own sausage one might assume from the photos?

Sorry didn't see this post earlier...
Yeah. Those will be soppressata. My dad no fresh sausage this time around. I like to either bbq or roast the fresh ones. You can really tell the difference from the store bought ones.
I need to try the bacon wrapped thighs on the bbq.

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[Motorcycle Mike]

My dad does. I actually never took a liking to wine. I have no problem with hosting a bbq. My wife, however...

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Can't you send her on a shopping trip with the girls or something?

 

[Joe Bass]

Last weekend was sausage making day with my pals. Did a load of barrese.

By the time you put 15lbs of procuitto, 25lbs of pork, 5 lbs of pecorino cheese, and 5 cups of fresh oregano into the grinder you may as well just add some unicorn for flavor. I thougth sausage was cheap to make, darn you artsy Italians.

What you see in the pics was about $1k when it is all said and done.
Did you put fennel in the barrese? If not, you wanna work out a little trade?

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