Italian Sausage Bites

SQWIB · 01-05-2012, 08:17 AM

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.

Ron_L · 01-05-2012, 09:18 AM

Oh my... That looks great! Thanks for the detailed pictorial!

bigabyte · 01-05-2012, 09:26 AM

Those are some really delicious looking moinky sorta things right there!

Grabnabber · 01-05-2012, 12:07 PM

I gotta try these.

SmokinOkie · 01-05-2012, 12:15 PM

Really nice.

Muffin Pan MOINKS somethings.

Love what you did creatively in the 2nd half.

boatnut · 01-05-2012, 05:00 PM

holy moly those look damn good! gotta try that one!!!!

DocTherbligs · 01-05-2012, 05:12 PM

bbqbull · 01-05-2012, 05:13 PM

Thank you for the awesome step by step pictorial as RonL said.

May have to give those a try.

sfbbqguy · 01-05-2012, 08:06 PM

Those look INSANE! Nice work.

AustinKnight · 01-05-2012, 08:41 PM

Wow! Is right you went all out on those puppies great PrON THx for sharing brotha!

Sent from my SGH-T959 using Tapatalk

Crazy Harry · 01-05-2012, 09:07 PM

good. is that for the meatball throwdown?

stubshaft · 01-06-2012, 01:31 AM

Looks fanfarkingtastic!

tony69 · 01-06-2012, 10:02 AM

I don't care what anyone else says, I think yours balls look great!

fingerlickin' · 01-06-2012, 04:25 PM

Fan-Farking-Tastic!!! They are now on the list.

Groundhog66 · 01-06-2012, 04:29 PM

Great post, they look delicious...I'd take those over some regular bacon wrapped frozen precooked meatball anytime

01-05-2012, 08:17 AM	#1
SQWIB On the road to being a farker Join Date: 11-25-09 Location: Philadelphia, PA	Italian Sausage Bites 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. __________________ "FRANKENSMOKER" http://smokerbuild.blogspot.com/ - KCBS member

01-05-2012, 09:18 AM	#2
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Oh my... That looks great! Thanks for the detailed pictorial! __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

01-05-2012, 09:26 AM	#3
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Those are some really delicious looking moinky sorta things right there! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

01-05-2012, 12:07 PM	#4
Grabnabber Babbling Farker Join Date: 02-25-10 Location: In the gutter.	I gotta try these. __________________ Tom

01-05-2012, 12:15 PM	#5
SmokinOkie is one Smokin' Farker Join Date: 03-02-08 Location: Full Time RV on the road somewhere	Really nice. Muffin Pan MOINKS somethings. Love what you did creatively in the 2nd half. __________________ Russ ***** Lt Col USAF (R) Lastest Smokers (4) FEC100's including Twin Big Reds, FEPC1000 Pellet Grill, Cookshack 36" Charbroiler [B][URL="http://www.facebook.com/profile.php?id=1159993040"]Smokin Okie on Facebook[/URL][/B] A[B]uthor:[/B] [URL="http://www.cookshack.com/Websites/cookshack/Images/2010brining101.pdf"]Brining 101 PDF[/URL] & [URL="http://www.cookshack.com/Websites/cookshack/Images/2010Turkey101.pdf"]Turkey 101 PDF[/URL]

01-05-2012, 05:00 PM	#6
boatnut is One Chatty Farker Join Date: 03-22-05 Location: Ohio	holy moly those look damn good! gotta try that one!!!! __________________ Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM I'd rather have a bottle in front of me then a frontal lobotomy

01-05-2012, 05:12 PM	#7
DocTherbligs Got rid of the matchlight. Join Date: 01-01-12 Location: Long Island, NY	Wow!

01-05-2012, 05:13 PM	#8
bbqbull Watching over us. Join Date: 12-27-05 Location: Mid Michigan	Thank you for the awesome step by step pictorial as RonL said. May have to give those a try. __________________ "You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL]

01-05-2012, 08:06 PM	#9
sfbbqguy is one Smokin' Farker Join Date: 08-18-08 Location: Corte Madera, CA	Those look INSANE! Nice work. __________________ 2004 Weber Performer [COLOR=darkgreen][B]GREEN[/B][/COLOR] UDS [COLOR=darkorange][B]Orange[/B][/COLOR] Super-Duper Fast '08 Weber Genesis Gasser SJG Tamale Pot Mini Smoker (SJG was a rescue) and a Pyro FIL

01-05-2012, 08:41 PM	#10
AustinKnight is One Chatty Farker Join Date: 08-23-10 Location: Austin Texas Name/Nickname : D	Wow! Is right you went all out on those puppies great PrON THx for sharing brotha! Sent from my SGH-T959 using Tapatalk __________________ Pitmaker Magnum Snipper * UDS* Copper Kettle

01-05-2012, 09:07 PM	#11
Crazy Harry is Blowin Smoke! Join Date: 07-08-09 Location: Deer Park, Wa	good. is that for the meatball throwdown? __________________ No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced. [URL]http://www.teddybearcreations-wa.com[/URL] Note to mods: is the back link ok? When all else fails ......

01-06-2012, 01:31 AM	#12
stubshaft Full Fledged Farker Join Date: 12-05-11 Location: State of Confusion - Middle of the Pacific	Looks fanfarkingtastic! __________________ If God didn't want man to eat animals. He wouldn't have made them out of MEAT!

01-06-2012, 10:02 AM	#13
tony69 On the road to being a farker Join Date: 07-29-11 Location: Bagley, MN	I don't care what anyone else says, I think yours balls look great!

01-06-2012, 04:25 PM	#14
fingerlickin' Quintessential Chatty Farker Join Date: 07-08-10 Location: Boyertown, PA	Fan-Farking-Tastic!!! They are now on the list. __________________ [COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR]

01-06-2012, 04:29 PM	#15
Groundhog66 Babbling Farker Join Date: 08-20-10 Location: Livermore, CA Name/Nickname : Tim	Great post, they look delicious...I'd take those over some regular bacon wrapped frozen precooked meatball anytime __________________ Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit

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