Welcome to BBQ Pit Boys.com: A Look at Cooking Sausage-Sausage Sandwiches

Today we're cooking up some sausage-sausages and sausages and a sausage roast on the grill, and it's real easy to do. Now, before you vegematic or food police give us a thumbs down or whine or complain, we're using some veggies in this one. We've got some bell peppers. We've got some onions, so hang in there. You just might like this recipe.

To make this recipe work, you're gonna need some sausage and here I have an Italian-style sausage. And we're gonna be stuffing these with more sausage. I'll show you how we do that. Now, if you can't get the large link like that, well, you can use these packaged links. They'll work just as good, alright? So, get yourself some small sausage links like that and freeze 'em if you have to.

We're gonna make a sausage sandwich and we like to use some bell peppers and some onions for our sausage sandwiches, so, we're gonna cut these up, and this is what you want, alright? Now, this is optional. You don't need it. Alright, let's prepare one of these sausages and this is how you do it. You cut yourself a slice of that link sausage right there and you take that frozen breakfast sausage and insert it right in the middle, alright? Just like that, oh ho ho, yeah. Now, if you've never had one of these sausage-sausages before, you definitely gotta check this out. This is some good eatin', alright?

Lemme show you again. Just take a link, now, some of 'em might break on ya, but make sure they're good and frozen, those little sausage links. Just insert 'em right in themiddle of this fresh sausage. Oh yeah. Simple enough. Be sure to make a bunch of 'em, 'cause they're gonna go fast. Now, one other thing we like to do is on some of these stuffed sausage links, we like to wrap some regular sliced bacon and this here is American-style pork-belly bacon. Just give 'em a wrap like that.

Oh yeah. Good enough. So, we're gonna make a few of these. Oh man. Now, we're gonna saute up those veggies, so we can make that sausage-sausage sandwich. We don't need to show you that. Alright, let's take a look and see how this is goin'. This here's probably an hour into this, maybe a little bit less. Oh yeah. Just about done.

Let's make a sausage-sausage sandwich. Triple 'S' alright? And get yourself some good bread, 'cause you know, sometimes it's all about the bread for a good sandwich, so, and I'm gonna take out some of this excess dough, heh heh heh heh. This breading, we don't need all that. Oh man. And through the miracle of time, this sausage-sausages are done. Gonna take a couple off here and put it on this sandwich. Shoooo. Man.

Now, if you're real hungry, just add a couple more links on. Here, we're gonna throw on some of those peppers and onions. You dress this sandwich up the way you like. This here works for us. Oh yeah. (Tense Rock Music) Now, let me show you what one of these sausage-sausages look like. Just cut it right down the middle. Take a look at that. Oh man. We're talkin' some party food right there, too, right? (Tense Rock Music) Told ya. You're gonna have to make a bunch of these.

Now, of course, the roast takes longer. We're at 145 degrees internal, alright? We're gonna take it off the grill, let it sit for maybe 20 minutes or so. (Slow Rock Music) Oh ho ho ho. Take a look at that. Lemme slice this here for ya. (Tense Rock Music) Oh baby. Take a look at that moisture. (Tense Rock Music) Getcha another slice. And we do apologize for eatin' in front of you like this, but course, we call this pit master privilege. Oh ho ho man. Good sandwich. (Mellow Rock Music) So, the next time you're looking for a recipe for your barbecue, you check out BBQPitBoys.com.

"WEBVTTKind: captionsLanguage: en(uptempo rock music)♫ Gonna smoke me a fatty brisket♫ Got my barbecue shoes on ♫- Welcome to BBQ Pit Boys.com.Today we're cooking upsome sausage-sausagesand a sausage roast on thegrill, and it's real easy to do.Now, before you vegematics or food policegive us a thumbs downor whine or complain,we're using some veggies in this one.We've got some bell peppers.We've got some onions, so hang in there.You just might like this recipe.Alright.Now, what you're gonna needfor this is some sausageand here I have an Italian-style sausage,and we're gonna be stuffin'these with some more sausageand I'll show you how we do that.Now, if you can't getthe large link like that,well, you can use usethese packaged links.They'll work just as good, alright?To make this recipework, you're gonna needsome frozen sausagesand these here are thosebreakfast links, what wecall here in the states,and what they are is, usually frozen,(sausage knocks)and, the only way we can use thisin this recipe, they haveto be frozen, alright?So, get yourself some small sausage linkslike that and freeze 'em if you have to.Now, we're gonna makeup a sausage sandwichand we like to use some bell pepperand some onions forour sausage sandwiches,so, we're gonna cut these up,and this is what you want, alright?Now, this is optional.You don't need it.Alright, let's prepareone of these sausagesand this is how you do it.You cut yourself a sliceof that link sausageright there and you takethat frozen breakfastsausage and insert it rightin the middle, alright?Just like that, oh ho ho, yeah.Now, if you've never had one of thesesausage-sausages before, you definitelygotta check this out.This is some good eatin', alright?Lemme show you again.Just take a link, now,some of 'em might breakon ya, but, make surethey're good and frozen,those little sausage links.Just insert 'em right in themiddle of this fresh sausage.Oh yeah.Simple enough.Be sure to make a bunch of 'em,'cause they're gonna go fast.Now, one other thing we like to do,is on some of these stuffed sausage links,we like to wrap some regular sliced baconand this here is American-stylepork-belly bacon.Just give 'em a wrap like that.Oh yeah.Good enough.So, we're gonna make a few of these.Oh man.Now, we're setting up our grill here todaywith indirect cooking,alright, 'cause we'regonna be slowly cooking these on the grilland this'll allow this bacon to slowlycook on these sausage links.Shooo.Yeah, and they'll come out real good.Alright.Now, like I said, we're cookin' indirectand that's the best wayto cook these, alright?Let 'em slowly cookopposite those hot coalsand they'll come out perfect every time.Now, let me show you how todo a sausage roast, alright?It's the same idea.We're gonna be stuffing this roastwith these frozen sausage links again,and you just take a knife, alright?Just like that.And here we're using some Jimmy's,and we're gonna stuffeach side of this roast.Now, these pork roasts generally are real,well, let's say not juicy, alright?As you know, pork is very, very lean.So, it takes some imagination to get someof those juices andflavorings inside a roast.If you've never done this, you definitelygotta check this out.This here pork roast is come out juicy,full of flavor, alright?Now, this roast comes out so good, man,you're gonna wanna serve it to your mama.Sunday dinner, alright?Now, if you're not familiar with thesebreakfast sausages, here, that we'vegot in the states, thesehere are pre-cooked sausages.They've already beenrendered, the fat off,and they're basically just heat and serve,so, this works perfect for insideone of these fresh pork roasts.(mellow guitar music)I guarantee you'regonna put a tear of lovein your momma's eye, you serve her up thisSunday sausage roast, oh yeah.(mellow guitar music)All you have to do now isseason it up, alright?And here we've got a little SPGand we're coatin' this roast all over.Again, we're gonna put it on the grill,indirect, opposite the hot coals,and we're gonna look for an internaltemperature of about 145 degrees,get that roast done.Put the cover on.Man.Now, while we're waitin',we're gonna saute up those veggies,so we can make thatsausage-sausage sandwich.We don't need to show you that.Alright, let's take a lookand see how this is goin'.This here's probably an hour into this,maybe a little bit less.Oh yeah.Just about done.Let's make a sausage-sausage sandwich.Triple 'S' alright?And get yourself some good bread,'cause you know, sometimes it's allabout the bread for a good sandwich,so, and I'm gonna take out some of thisexcess dough, heh heh heh heh.This breading, we don't need all that.Oh man.And through the miracle of time,this sausage-sausages are done.Gonna take a couple off hereand put it on this sandwich.Shoooo.Man.Now, if you're real hungry,just add a couple more links on.Here, we're gonna throw on someof those peppers and onions.You dress this sandwichup the way you like.This here works for us.Oh yeah.(tense rock music)Now, let me show you what one of thesesausage-sausages look like.Just cut it right down the middle.Take a look at that.Oh man.We're talkin' some partyfood right there, too, right?(tense rock music)Told ya.You're gonna have tomake a bunch of these.Now, of course, the roast takes longer.We're at 145 degrees internal, alright?We're gonna take it off the grill,let it sit for maybe 20 minutes or so.(slow rock music)Oh ho ho ho.Take a look at that.Lemme slice this here for ya.(tense rock music)Oh baby.Take a look at that moisture.(tense rock music)Getcha another slice.(tense rock music)And we do apologize for eatin' in frontof you like this, but 'course,we call this pit master privilege.Oh ho ho man.Good sandwich.(mellow rock music)So, the next time you'relookin' for a recipefor your barbecue, you check outBBQPitBoys.com.(fire crackles)(bird caws)\n"