Thumb ring that is....JayT said:
food Sandwich of the Month
- Thread starter texas blues
- Start date
I just lost my sh!t
Here i am! Where i live, we are strong on pork meat, and sausages are good. I'd say we have among the best sausages of Italy! They deserved to be cooked on embers and grill, but a pan is good too!texas blues said:
Here i used some standard sausages. We have also luganega (abused word, different from region to region) or morette wich are poor sausages with bloody parts... Normal sausages are better, but luganega is hardcore!
Also other like salsicce col radeseo (or mortadelle, nothing to do with normal mortadella) wich are round and fatter...Ok, i'm not good at making sandwiches, so you will see something not very elegant here not organizes... But i guarantee that was not healty too, so i should still earn some points!
Here pics of tonight:
Cheese: Dobbiaco, Tosella, Asiago.
Sausages: Salsiccia, and Salsiccia all'aglio (with garlic)
Some nice roud pancetta (bacon) 1mm or little more thick
Bread: normal for hamburgers and other onion powered
pepper powder
ketchu
maionese (not in pic)
onions (not in pic and i forgot to take one of the pan)
Suasages:
Formaggio, pancetta and salsiccie:
Random mess:
Essi your sausage sandwich makes mine look like cold cabbage water.
You used a press.
And good lookin' meatness.
Even some sheeit I never heard of.
Goodern' hell ain't enough to describe it in this case.
Ever 'thang you do and post rocks!
You used a press.
And good lookin' meatness.
Even some sheeit I never heard of.
Goodern' hell ain't enough to describe it in this case.
Ever 'thang you do and post rocks!
Thanks all!
I had hard time to remove budello (guts)... There are some flat salsiccia specific for sandwiches (maybe without guts) next time i should try that.
If you ask why i didn't remove guts before cooking... I tried but wasn't easy (so i believe it would be easier after soem cooking, and it would have been true if i'd waited right moment and i didn't)... Usually these are for grill, polenta and a good red wine (Cabernet is an easy win)!
Grilled polenta:
If you mean why here are broken http://i.minus.com/iSPIRv52cE1D0.jpg it's genuine lack of skills!
I had hard time to remove budello (guts)... There are some flat salsiccia specific for sandwiches (maybe without guts) next time i should try that.
If you ask why i didn't remove guts before cooking... I tried but wasn't easy (so i believe it would be easier after soem cooking, and it would have been true if i'd waited right moment and i didn't)... Usually these are for grill, polenta and a good red wine (Cabernet is an easy win)!
Grilled polenta:
View attachment 9306
Oh for Chrises sakes. I want that to be my next meal and my last meal and all my meals in between.
I think I just saw an angel.
View attachment 9306
Imonna post a few more times more times so i can see it again and again as i scroll down.
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View attachment 9306
Essegi, I think I love you.
(Not in a gay way) (not that there is anything wrong with that)
View attachment 9306
Look at that MANWICH! LOOK AT IT!!!
View attachment 9307
View attachment 9307
View attachment 9307
Oh for Chrises sakes. I want that to be my next meal and my last meal and all my meals in between.
I think I just saw an angel.
View attachment 9306
Imonna post a few more times more times so i can see it again and again as i scroll down.
View attachment 9306
View attachment 9306
Essegi, I think I love you.
(Not in a gay way) (not that there is anything wrong with that)
View attachment 9306
Look at that MANWICH! LOOK AT IT!!!
View attachment 9307
View attachment 9307
View attachment 9307
Less talky and more sausage selfie.
texas blues said:
View attachment 9309texas blues said:
Jay, your sandwiches have always something special!
Thanks Pic and Jeff!
Little ot: i post some local sausages pics. I need them for tomorrow to use in pizza and piadina.
These are from one of the best local butchery and it's high quality. Unfortunately they hadn't one called "salsiccia col radeseo" or "mortadellina" that were maybe the most interesting. I dont' even know if it's really a sausage and if it is correct to call it salsiccia, but surely is similar.
Imagine a meatball like an hambuger but thicker. It's covered with pork omentum (radeseo), a net like tissue. Meat inside is similar to sausage or fresh salami pasta.
Next time i hope to find that, they are fatter than a normal sausage and are something special.
Here the team for tomorrow:
From left to right:
Slasiccia:
Standard sausage. Trusty like your best friend. This is the salsiccia.
Luganega (maybe moretta)
The bad boy of the group. Made with poor parts of pork, bloody parts, some entrails.
Sausage is better and some people is disgusted at that. Cooking on grill is difficult, they break easily, it's easy to burn them and hsve other parts uncooked.
And about luganega term... Often is used across Italy to mean salsiccia. Other times is a different thing. I suppose local meaning varies every 50km across north Italy (in other parts of Italy they boil it on water)... And probably i'm saying a lot of bullshit... I can only say that normal sausage is better, but luganega is for real men!
Salsiccia con pasta di salame:
The noble one of the group. Another salsiccia, with salami meat. I really don't know the difference between meat parts, Taste is more gentle.
Salamella
Like salsiccia but thinner. Usually sold in spirals 20-25cm diameter.
Salame fresco
Fresh salami (slices here), excellent to grill. Maybe has the same meat type of salsiccia con pasta di salame.
Polenta is the best friend of that stuff.
Thanks Pic and Jeff!
Little ot: i post some local sausages pics. I need them for tomorrow to use in pizza and piadina.
These are from one of the best local butchery and it's high quality. Unfortunately they hadn't one called "salsiccia col radeseo" or "mortadellina" that were maybe the most interesting. I dont' even know if it's really a sausage and if it is correct to call it salsiccia, but surely is similar.
Imagine a meatball like an hambuger but thicker. It's covered with pork omentum (radeseo), a net like tissue. Meat inside is similar to sausage or fresh salami pasta.
Next time i hope to find that, they are fatter than a normal sausage and are something special.
Here the team for tomorrow:
From left to right:
Slasiccia:
Standard sausage. Trusty like your best friend. This is the salsiccia.
Luganega (maybe moretta)
The bad boy of the group. Made with poor parts of pork, bloody parts, some entrails.
Sausage is better and some people is disgusted at that. Cooking on grill is difficult, they break easily, it's easy to burn them and hsve other parts uncooked.
And about luganega term... Often is used across Italy to mean salsiccia. Other times is a different thing. I suppose local meaning varies every 50km across north Italy (in other parts of Italy they boil it on water)... And probably i'm saying a lot of bullshit... I can only say that normal sausage is better, but luganega is for real men!
Salsiccia con pasta di salame:
The noble one of the group. Another salsiccia, with salami meat. I really don't know the difference between meat parts, Taste is more gentle.
Salamella
Like salsiccia but thinner. Usually sold in spirals 20-25cm diameter.
Salame fresco
Fresh salami (slices here), excellent to grill. Maybe has the same meat type of salsiccia con pasta di salame.
Polenta is the best friend of that stuff.
I am making sausage and peppers tonight...hot Italian and not sure which powder will heat up the onions!