Smoked Italian Sausage Recipes
SMOKED ITALIAN SAUSAGE HOAGIE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h5m
Yield 8 sandwiches
Number Of Ingredients 11
Steps:
- Heat a grill to medium-low heat. Use a 2-stage fire or indirect heat setup on your gas grill. Add the soaked applewood chips to a smoker box and place the box directly onto the heating element or coals. Once plumes of smoke appear, place the sausage links over the indirectly heated side of the grill and smoke for about 1 hour, flipping halfway through. The internal temperature of the sausages when tested with a meat thermometer should read 160 degrees F at this point. Move the sausages to the hot side of the grill and give them a char on the outside for 3 to 5 minutes per side.
- Meanwhile, skewer the onion quarters on metal or wooden skewers. Place the bell peppers and onions on the hot side of the grill and cook until charred on all sides, 20 to 30 minutes. Set aside until cool enough to handle.
- Remove the majority of the skin and all of the seeds and stems of the peppers and give them a rough chop along with the charred onions. Place both into a food processor along with the olive oil and garlic and blend until smooth. Season with salt and pepper.
- Top a roll with a hot sausage followed by a nice smear of the smoked pepper spread, a sprinkle of ricotta salata and a couple of slices of pepperoncini. Serve immediately.
SMOKED ITALIAN SAUSAGE
We love to smoke things and when the big stuff is done and there's still pellets left in the smoker we turn up the heat and throw on some Italian sausages. So good! We use an electric smoker.
Provided by Pamela Rappaport
Categories Sandwiches
Time 1h35m
Number Of Ingredients 1
Steps:
- 1. Set your smoker at 275 degrees.
- 2. Add wood chips or pellets of choice. I use a mix of hickory and cherry.
- 3. Place the sausages directly on the grate. Smoke for approximately 1 1/2 hours or until internal temp is 165.
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