SQWIB
Knows what a fatty is.
Italian Sausage Bites
Bacon Wrapped Sausage stuffed with tomato paste and topped with Mozzarella cheese.
Ingredients:
Sweet / Hot Sausage Links
Bacon
1 small can Tomato Paste
1 teaspoon Oregano
1 teaspoon Basil
1 teaspoon Rosemary (optional)
1 tablespoon Granulated Garlic
1/2 cup Parmesan Cheese
Mozzarella Cheese
Toothpicks
Preparation: (step by step below)
Mix Oregano, Basil, Rosemary, Granulated Garlic and Parmesan Cheese.
In a bowl mix the above ingredients with the tomato paste add a third at a time, mix well then add another 3rd.
Cut sausage 1” thick (remove casing)
Wrap in half piece of thick sliced bacon,
Fill with tomato paste mixture
Smoke or Grill
Smoking/Grilling
Place on the grill using indirect heat. Grill 30 minutes
Smoke at 225° - 240° for 2 hours
Notes:
I had a couple that I popped in my mouth, (you sort of need to eat the whole thing to get all the flavors at once), and the experience was ruined by the casing, it was like chewing rubber bands, the flavor was there but the casing really ruined some of the appetizers.
Make sure to remove the casing after slicing, or use chub sausage and roll small balls
I still consider the recipe a major success.
Conclusion:
I loved these, a few of my dinner guests were not wowed by them but others really liked them.
Casings need to be removed.
I used a hot a sweet combo pack, some folks don't like the heat so I used red toothpicks to mark the hot appetizers.
Mix all the dry ingredients
Place the tomato paste in a bowl.
Add a third of the dry mix to the paste.
Mix the dry ingredients into the paste real well.
Continue adding the dry ingredients and working into the paste.
Cut the sausage and bacon. (REMOVE THE CASINGS AFTER SLICING)
Wrap the sausage with bacon, Since I used Hot and sweet sausage, I marked the hot sausage using red toothpicks.
Stuff the tomato paste mixture as much as possible into the bacon with a spoon.
Appetizers ready for the smoker, from left to right, Chickeroni bites / Italian Sausage bites and Pork Shots.
Smoked at 225° for 2 hours using Hickory chunks (GOSM).
Top sausage with some cubed mozzarella cheese and smoke another twenty or so minutes, just enough to melt the cheese.
When the cheese has melted, remove from the smoker, plate and serve.
Since this is a first time recipe I always do a Taste test before serving my guests.
Lets see that a little closer.
“Italian Sausage Bites”, same recipe as above but a different method of preparing, I think some folks will like this method.
Next time I do these I am going to add sun dried tomato to the top then cover witch cheese and a batch that way topped with an olive.
Hopefully the pictures will be enough information and I can save my long winded post for my New Years Smoke Post that I am working on.
Bacon Wrapped Sausage stuffed with tomato paste and topped with Mozzarella cheese.
Ingredients:
Sweet / Hot Sausage Links
Bacon
1 small can Tomato Paste
1 teaspoon Oregano
1 teaspoon Basil
1 teaspoon Rosemary (optional)
1 tablespoon Granulated Garlic
1/2 cup Parmesan Cheese
Mozzarella Cheese
Toothpicks
Preparation: (step by step below)
Mix Oregano, Basil, Rosemary, Granulated Garlic and Parmesan Cheese.
In a bowl mix the above ingredients with the tomato paste add a third at a time, mix well then add another 3rd.
Cut sausage 1” thick (remove casing)
Wrap in half piece of thick sliced bacon,
Fill with tomato paste mixture
Smoke or Grill
Smoking/Grilling
Place on the grill using indirect heat. Grill 30 minutes
Smoke at 225° - 240° for 2 hours
Notes:
I had a couple that I popped in my mouth, (you sort of need to eat the whole thing to get all the flavors at once), and the experience was ruined by the casing, it was like chewing rubber bands, the flavor was there but the casing really ruined some of the appetizers.
Make sure to remove the casing after slicing, or use chub sausage and roll small balls
I still consider the recipe a major success.
Conclusion:
I loved these, a few of my dinner guests were not wowed by them but others really liked them.
Casings need to be removed.
I used a hot a sweet combo pack, some folks don't like the heat so I used red toothpicks to mark the hot appetizers.
Mix all the dry ingredients
Place the tomato paste in a bowl.
Add a third of the dry mix to the paste.
Mix the dry ingredients into the paste real well.
Continue adding the dry ingredients and working into the paste.
Cut the sausage and bacon. (REMOVE THE CASINGS AFTER SLICING)
Wrap the sausage with bacon, Since I used Hot and sweet sausage, I marked the hot sausage using red toothpicks.
Stuff the tomato paste mixture as much as possible into the bacon with a spoon.
Appetizers ready for the smoker, from left to right, Chickeroni bites / Italian Sausage bites and Pork Shots.
Smoked at 225° for 2 hours using Hickory chunks (GOSM).
Top sausage with some cubed mozzarella cheese and smoke another twenty or so minutes, just enough to melt the cheese.
When the cheese has melted, remove from the smoker, plate and serve.
Since this is a first time recipe I always do a Taste test before serving my guests.
Lets see that a little closer.
“Italian Sausage Bites”, same recipe as above but a different method of preparing, I think some folks will like this method.
Next time I do these I am going to add sun dried tomato to the top then cover witch cheese and a batch that way topped with an olive.
Hopefully the pictures will be enough information and I can save my long winded post for my New Years Smoke Post that I am working on.
