Jun 17 2014
Mondays supper
Tuesday
Today my wife went to an auction at 1:00; the kids went to
the pool and then at 3:00 they all went to Dayton for our son to fly back to
Las Vegas. As usual me and the dog stayed home. I had two barberry bushes and a
smoke bush to trim. It was a hot 90 deg. but the gusty wind made it more
tolerable.
Back when I was working the afternoon shift we used to stop after
work at the Corner Café for a few cold ones and I used to love Nick’s Sicilian
sausage sandwich. He sold me some in bulk a couple of times to fry up my own at
home. I have tried to duplicate it over the years and this recipe is close.
I mixed up the sausage and seasoning at noon and in the
fridge to get happy. I was done with my work about 2:30 so I cleaned up and
made up three 1/3 pound patties from the sausage and in the fridge.
A little after 5:00 I fired up the Traeger to about 325 deg.
grill level temp. These probably would have been done better on my gas grill
but I was in the slow mode so I used my Traeger and did them on the flip side
of grill grates. I prayed the patties with some olive oil and did for 25
minutes and then flipped for another 15 minutes. Three minutes to go I added
the bun halves sprayed with olive oil.
I had some Saucy Sow’s Smokey Horseradish sauce and a slice
of Vidalia onion on my sandwich. Saucy Sow’s is a nearby catering co. that
makes and sells sauces. It and the onion really complimented the sandwich. I
also had a mixed Romaine salad topped with mayo, garlic flakes, fresh ground 4
peppercorn blend and some onions. That was a great tasting sandwich!
Ingredients
Patties ready for the smoker
All done
The sauce
My salad
My Sandwich
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