Sauce and Everything: A Journey Through Flavors

A sauce is missing from our culinary journey, but we're not going to let that stop us. We've got a ballet slipper and an engine block - what could they possibly have to do with sauce? Let's toast three types of chilies and caramelize some onions while we figure it out. While the onions are cooking, we'll start making tea oil. It's time to get every pot and every ingredient on deck.

As we puree our blended ingredients, we're adding molasses to give it a rich flavor. We're also adding ketchup, apple cider vinegar, brown sugar, cumin, chili flakes, whole grain mustard, pickling brine, soy sauce, lemon juice, and Cayenne salt. The mixture needs to cook for an hour or so, giving all the flavors time to meld together.

It's time to bring out the stars of our show - habanero tomatoes and Fontina cheese. We're also featuring pulled pork and beef brisket, both of which are going to be smothered in our delicious thick sauce. Let's get ready for a flavor explosion!

As we prepare the meat, we can't help but notice the sausage that will be joining us on this pizza party. It's made with ground birkshire pork, toasted fennel seed, fresh garlic, chili flakes, salt, and freshly ground pepper. We massage the pork to bring out its natural flavors and then flatten it out into a delicious patty.

Now that we've got our sausage, let's make some house red sauce. It starts with California Tomatoes and adds a splash of sautéed onions. We're also using tomato puree, salt, dried basil, dried oregano, granulated garlic, and onion powder to bring out the flavors. The sauce is ready to be paired with our fennel sausage and Wisconsin mozzarella cheese.

As we prepare for the final act, it's time to make a myeron - no, not that kind of myeron! We're actually going to throw some pizza dough into the oven. Our dough starts as a poolish, which is created by mixing water, yeast, and flour. After 17 hours in the basement, we let it rise for a bit before adding Italian flour, more yeast, cold water, and sea salt.

The key to our dough is to mix it just enough without over-mixing, which can make it tough. We then let it proof up for about 10 minutes before shaping it into individual pizza balls. After that, we'll let the dough rise overnight in a cooler before using it to make our pizzas.

Now that our dough is ready, let's add some toppings. We've got house red sauce, Wisconsin mozzarella cheese, and our delicious fennel sausage. The pepperoni is also making an appearance - but don't worry, this pizza is going to be beyond just a normal pepperoni and sausage pie.

As we slide the pizzas into the oven, the aroma of fresh-baked crust wafts through the air. After just 15-20 minutes in the hot oven, our pizzas are done to perfection. The crust is crispy on the outside and soft on the inside - it's the perfect base for our toppings.

The final product is a pizza that will make even the most seasoned pizza lovers take notice. With its unique combination of flavors and toppings, this pizza is sure to become a favorite. It's not just about the pepperoni and sausage; it's about the way all the ingredients come together to create something truly special.

But wait - there's more! As we're enjoying our pizzas, we can't help but think about the journey that brought them here. From the tea oil to the fennel sausage, every step of the way has contributed to this delicious culinary experience. It's a reminder that cooking is all about experimentation and taking risks.

As we sit down to enjoy our pizzas, we're reminded of the importance of slowing down and savoring the moment. The flavors are complex and nuanced, with each bite revealing new layers of flavor. It's a true testament to the power of food to bring us together and create memories that last a lifetime.

In the end, it's not just about the sauce or the toppings - it's about the journey itself. It's about taking risks, trying new things, and never being afraid to get a little messy in the kitchen. And when we finally take a bite of our delicious pizza, all the hard work is worth it.

"WEBVTTKind: captionsLanguage: ensausage we stuff it and then we smoke it on our pit in the back all here can't beat it the sausage is just perfect what kind of sausage are we making we're making a Polish sausage it's 50% beef 50% pork really good fat good white fat like that is what you want once I get it up there I'm going to uh mix it up you're going to put that in there uh no who's putting that oh am I putting that in there yeah you're putting that in there I don't want to mess up my Bobby Hawaiian teach would you like an apron not so much okay we're going to grind the meat okay you ready fire away okay I think it's the snap and the crackle that just gets it for me so now I'm going to put that back up there yes you are uh-huh all right fire it up oh now it's just really cranking out makes a different sound it's not quite as cofy and smacky right it's breaking up but it's going to be definitely some poor sausage okay so now we're going to make the seasoning yes season we buy this from a spice company in this area the purpose of the water is to help blend it through the meat curing salt next this is the mix of nitrate and salt Mustard Seed and a lot of it and we're going to stir it all up punch bowl with the meat Buffet Palace and flavor time you got that you want to do it no I'm just making sure you got it I got it okay pour all this into our meat so then we're going to mix all this sausage you sit here and mix this for what 10 minutes till you make sure really got it now that the seasoning is mixed in it we grind it one more time then we start to case it this holds 25 lbs of meat okay ready crank it oh that just gets going huh mhm Natural Casing yes we funnel this out we cut them into the pieces now how long are they going to smoke an hour and a half oh yeah oh yeah look at that my mouth's run yeah this is good here the little snap of that casing and look at the juice coming out of that that is about as tender sausage I've ever tried oh great and this is the barbecue sauce that you uh that you make with it yes ketchup Liquid Smoke was your sure in there hint of red pepper I like the barbecue sauce yeah you just slice it up like this people dip it and eat it and that's all she wrote that's it m great sausage thank you thank you it's excellent barbecue sauce is really nice compliment to it oh it's delicious let's brine the Napa cabbage for the kimchi oh my gosh I'm a kimchi junkie this is going to blow your mind we take our nap of cabbage warm salt water some Korean sea salt in there transfer it to this bowl let the salt water soak all the way through so then after we do that we'll just sprink a little bit more salt between each leave this is really how you do it you sit here and sprinkle each layer yeah this is the way my mom taught me and I'm not going to change it up once all of the cabbage is brined we'll just let it sit in this bowl just pull out the moisture and how long is it going to sit about 3 hours till it gets wilted okay these are set and done y next we're going to make the paste that we're going to put on the kimchi start off with some Korean chili powder which my mom Imports for us some fish sauce top scallions some brine shrimp fresh garlic fresh ginger a little bit of sugar mix it up add a little bit more of the brine water some of the salty water came off of the Cabbage yes okay now should we taste it or yeah you could taste it if you want strong no it's fine once you ferment it the flavors yeah you get the sweetness get a little bit of that shrimpin coming through you get some of the chili each layer yeah you're going to take it and stack it up in this Y and just let it sit there do its work the beauty of fermentation is time works all magic how important is kimchi in Korean culture it's like the hamburger in Korea you'll find thousands of years old kimchi no no I'm serious it's like fine wine all right next up our housemade Korean sausage birkshire pork salt fresh ground pepper sugar fresh ground ginger ginger smells awesome isn't it great I'm a ginger junkie are you me too fresh ground garlic and then finally some Korean chili massage the ingredients into massage it into the pan ready to go as a nice topping exactly so all of this now now we build the pie yes a truck roll all right on the base is red California hair Tomatoes some of this Korean sausage that kimchi that we made earlier Sano Peppers fresh scallion and then we finish it off with sesame oil stick it in the oven you're you call it a peach oven me I called a Woodfired oven an artist in Maine created it how much was the oven probably more than that car out there really I like it you've got different Heats going on she won't put the pizza in in the same spot again if she puts it right back there it's just a little bit of a temperature drop and that can make all the difference this one's just about done you should smell it then the soy chili glaze top it off with hosted black and white sesame seeds look at that wow got a little bit of sweet got a little salt you got some crunch those onions a little bit of the Toronto we got Dragon sauce on top out of all joints we've tried without question this is way up there just Dynamite definitely a different take on Pizza a great combination of the Korean influence melting with a really good pizza pork and fennel sausage roll Rob's pork and fennel sausage roll is the best I've ever had it just melts in your mouth okay so we're going to make a pork and fennel sausage roll let's see it we're going to make a Mir PO on uh yeah that be there we go yeah thank you oil Red Onion carrot celery lots of garlic We Fresh grind the fennel and there is plenty of it in there white pepper kosher salt time got it we are going to cook these for about 2 hours we're going to caramelize them okay you said caramel that's me imitating you just do American for me so what we have here is we have some Mira that we stuck into this pot we have some fennel seeds and we ground them fresh so now I'm going south now white pepper salt th did I sound American I don't know what found let's do the sausage pork shoulder which we grind here our cooked Mira breadcrumbs yeah is this from something left over here it is our sourdough we are going to roll this out into our sausage logs put all of those into the freezer and the puff pastry we use a thousand layer pastry technique can't wait to see this we're going to start with some AP flour salt butter apple cider vinegar water and we're going to make a big dough okay and now we're going to sheet that fold that puffed pastry and we're going to create 1,000 layers with butter in between so when we put it in the oven the steam from the butter cooking is going to make that pastry puff up got it so now Frozen sausage we're going to run a little egg wash cuz this is kind of our glue okay another little egg wash and then we're going to seam it so that it doesn't pop open got it so egg wash sesame seed this going to get baked off what temp 350 30 35 minutes and that's all she wrote you're getting this creaminess and this butter and this moisture from the puff pastry then you're getting a ton of it from the pork all that fat that the uh sourdough breadcrumbs soaked up plus all the mirp copious amounts of fennel I mean like fennel City that's not a sausage sandwich no it's not a big like it it is its own eny and it is dynamite thank you the pork and finel sausage roll it's moist and the finnel is perfect tailgator basically this a sausage and pepper sandwich with with cheese on it he makes his own sausage the spices the flavors you can really taste that there's a tailgator that's how you do it that's how we do it that's good sausage man that really good sausage thank you the key is that fennel you think oh and it gives great flavor all the way through it and I like the fact that you let it set for a day before you cook it sure the bread is nice tender but it hold it together salty provolone good right sh provolone you like to eat I like to eat real deal I love appreciate it thank you tailgator the sausage are very very tender the cheese is sliced right here in the shop fresh rolls every day thank you have a good day to have this on the island is special and it's just a dying art the a Fran so big ferris spelers day off guy my favorite movie one of my all time the Abe Fran Sausage King of Chicago the Abe Fran takes sausage sandwich to a whole new level the combination of the sausage and melted American cheese it's got the onion ring it's really something special this is the kickoff of the AP Roman yep we're going to mix up the spice rub for the fennel sausage let me see it garlic salt himan pink salt oregano lot of fennel red pepper and kosher salt here are the brisket trimmings season it straight to the casing from the grinder you grind and case at the same time yes okie dokie put in the refrigerator for 2 days then we smoke it for about 2 hours okay we're going to make the mustard sauce start with some white vinegar nice Cascade there Marty little yellow mustard ketchup sriracha and then some chili powder natural white sugar I like to use the natural sugars cuz they don't bind when I do my rubs black pepper and some brown natural sugar cook this down and the next one we're going to make is the big pink sauce we're going to do our big pink sauce hit it Ketchup brown sugar o b you better oy ghoster salt Gan garlic cayenne pepper little mustard powder I love mustard powder wor pineapple juice where's the kitchen sink come in here Moes just because it pours out slow doesn't mean you have to say it slow lemon juice black pepper white sugar how long is this going to go about 45 both sauces are done the sausage is finished it's going to go to the hot gr we're going to whack it with our big pink sauce and our mustard we're going to whack it that's what we call it we're whacking hey you're in New Jersey what do you want we're whacking in the big pink with the guy with better hair than I got all right big man I'm going to slice the sausages put them on the bun piece of American cheese hit it with the torch homemade Alabama sauce mustard sauce we made and the big pink sauce we made put on some onion rings then we're going to pray it stays up I agree great amount of fenel inside of the sausage great texture to it little bit of smoke love the sauces delicious you got a winner thank you man a Roman Sausage King of Chicago You're the sausage k you're the sa right a proman for Mario that cheese and that combination of that homemade sausage just gives it a spectacular taste this is banging this is a jersey sandwich I want to have another bite it's all going every way don't be worried about that putting apples on the sausage Apple Pizza sausage and Apple Pizza is literally the one I have every time when it comes to the table it's a pizza of art sausage Apple Pizza is a norm around here nope just here all right what are we on to now the Bell half pound of butter flour and make a r then we have add the milk garlic powder parsley bay leaf chili flakes nutmeg and salt and pepper vel's done next up the sausage it's all local pork salt pepper fennel a lot of it oregano sugar parsley chili flakes granulated garlic mix this up bake it 425 let's take a look at this dough it's gentle boy that's got a lot of elasticity for bread dough bamel on it parmesan our homemade sausage apples Sage goes in and that's all she wrote gorgeous oh Square snap pea micros at your everyday Lebanese Norwegian pizza that is one delicious pizza great chew to the crust get a nice crackle on the outside with true gluten style flower pull and this little bashel parmesan cheese program works completely right sausage still has good fat to it a lot of great Apple the key at the end though that fresh herb on top I can just go on and on about it outstanding thanks sir sausage Apple Pizza table four there's this sweet combination between the sweet of the green apple and then you also get the salty of the sausage sausage dinner coming up I love the jalapeno cheddar sausage it's got a great kick to it what are we making first jalapeno cheddar sausage we start with Whole pork butts boneless and then we're going to cube this up and then we mix our dry spice cayenne pepper toer salt paprika black pepper pour it over the meat we're going to let that sit overnight that goes into the grind Hey Hey Oh My Buddy Lee major this is my hero as a kid and now a great friend of mine I had to find a place to par it's hard here I'm double park right in front of fire Hider no you can't dble I mean it's your car let's cook you handle spice we'll find out pickled jalapeno brine it's going to help the fat bind with the protein pickled jalapenos you got restricted melt cheddar cheese it'll get warm it'll get creamy but it won't melt and dissipate throughout the sausage correct look at the mits on this guy we're going to go into the hydraulic sausage press all natural pork casings and then we make qu pound links let him rest that gives the sausage time to adhere to the casing how long do it go on the smoker for 2 to 3 hours under 175° and then it goes on the other smoker which is a higher temp for about 30 minutes just to heat it through okay what are we making next barbecue sauce we start with smoked beef fat lot of onions wor star dark molasses dark corn syrup Apple CER vinegar 10% white vinegar minced garlic Cayenne salt Chipotle and adobo whole grain mustard smoked salmon pate of course black pepper oh almost had that one little bit seon salt seasoning salt dark chili powder orange marmal cracked black pepper was a little bit of texture tomato sauce a tanker truck of ketchup that's going to cook down for about an hour and a half Next Step we're going to make a dinner here with our jalapeno cheddar sauces that we just made how many come with an order links on a one meat dinner and with fresh chichiron it's our house hot sauce 6 mil I'm giving you the first shot it's already burning me here it's dynamite just the right amount of heat in my opinion great snap to it the whole thing that I dig is the restricted melt cheese in the grind size what do you think just bionic it's wow the house fried chichiron with the hot sauce you eat the chich and Chong now you have bionic sausage and the jalapeno cheddar sausage dinner the jalapeno cheddar sausage Che is really flavorful it's super juicy on the inside the barbecue sauce is also very delicious I just dip everything in it always just the spot the signature biscuits and sausage gravy so who taught you how to make biscuits and gravy my mom okay so a bunch of flour put some uh bacon powders in there too wow wow wow what is that measuring spoon what is that let me see this this gravy boat did you snag that out of mom brought it home in her purse evi my mom taught me how to make biscuits here and pie dough and this table this table right here wow now we're going to add some some milk okay that looks pretty good that's the consistency we're looking for that's it you have mixed them about as little as possible well you got to be nice to your biscuits hey you want me to show you oh boy why you got to get a good Twist on it look at him go folks he's got it now he's going all the way to management you we get the trays while the biscuits bake up Brian Browns the sausage for the gravy mom's recipe also mom's recipe we're going to put a little salt in here some pepper now what we add the milk hot stuff give it a whisk or two that's thick bro it is thick it stands up it's ready that's a real deal biscuit right there Trace sombre sandwich we're going to build our dry rub for our fold pork let's see it coar ground black pepper kosher salt a little paprika chili powder brown sugar granulated garlic and granulated onion we're going to take our Boston butt apply a yellow mustard and pickle brine slather okay rub the butt pretty heavily with our dry rub they'll smoke for about 12 hours okay on to the brisket and again we're going to start with black pepper kosher salt paprika little Cayenne my homies granulated garlic granulated onion cumin Mexican oregano that's what I was going to say the mustard and pickle brine slather dry rub and then this is going to go for how long about 16 to 18 hours we're going to make our signature house thick sauce what are we missing um a ballet slipper and an engine block we're going to toast three types of chilies and we're going to be caramelizing some onions so while that's going we're going to start the tea oil good let's get every pot every ingredient garlic water toasted Peppers let them Ste 20 minutes take all this and pour it into a blender puree it got it we're going to start the next step with the caramelized onions Okay add molasses to that cook that down we're going to add the tea that we made ketchup apple cider vinegar brown sugar cumin chili flake whole grain mustard kitchen sink eye of n Wing of bat pickling brine soy lemon juice Cayenne salt cook it for an hour to hour and a half we're done we're going to put the tra tomberries together habanero Fontina pulled pork thick sauce beef brisket a little more thick sauce tickled Red Onion okay oh how cute we'll put the little hat on it just for you I'm not going to be a Sharp Dress Man after this this is a monster delicious brisket love the sausage pulled porks nice and tender it's legit it's real deal it's great flavor well done Chef thank you TR sombre you have to really press down to fit in your mouth the brisket is very tender it's really delicious here's your myeron it's just kind of like a meat overload is that where it's from yeah how are we going to start the dough we make a poolish for me it's all about the dough and the slow rise and the fermentation let's see it first thing we're going to do is add some water the teeny bit of yeast and then the flour now we mix this up yep for about 5 or 6 minutes until it's nicely Incorporated no lumps and then we let it sit about 17 hours in the basement make one for today and we're going to use for tomorrow yep exactly take it okay poolish is ready yes if they made cologne this should be the guy Fetti brand to Cologne OD to poo we're going to dump the poolish in look at that next we're going to add Italian flour and then some more yeast some cold water and last some Italian sea salt you going to let this proof up yes now we'll mix her up 10 minutes the key is to mix it just enough you don't want to get the glutens too stretchy and tight cover it up let it sit for about 10 minutes cut it into 9 oz dough balls put it into a dough tray and then put it in the cooler overnight so this isn't a 24-hour dough this is a 48h hour dough it's a two-day process oh it's going to really nice yeasty flavor oh yeah I wanted to open a bakery yeah call the yeasty boys I like it West Coast Minnesota so give me the rundown what are we making we're making our housemade fennel sausage we have ground birkshire pork we add toasted fennel seed fresh chopped garlic chili flake salt and freshly ground pepper which we grind ourselves of course you have to yep and saying all the things it's like music we massage the pork this is going to make a happy pizza and then we're just going to flatten it out a little bit 400° 15 20 minutes yep got it next up our house red sauce start off with some fresh ground California Tomatoes stos sa yes how' you guess from cie yes oh yeah west side and then stos SAU red peared tomatoes tomato puree salt dried basil dried oregano granulated garlic a little bit of onion powder whis SC wish I could get some of this to go next up let's make a myeron no throw no that's just for show you don't believe centrifugal force has anything play in it maybe but you know this is just a 9 in pizza oh okay well the house red sauce Wisconsin mozzarella fennel sausage that we made earlier Natural Casing pepperoni are you bypass adios stick it in the oven so we're running the deck right around what' you say between 550 600 okay they cook fast you don't have to wait long for a pizza pie here throw a final crisp on it oh yeah all right look at that right there look how thin that is we got this heirloom pork with the real fat in the real flavor and the fennels rocking this a lot of people say oh sausage and pepperoni I've had that all the time this is Way Beyond your everyday pizza joint on the corner sausage and pepperoni you got to try this one it's the most heightened delicious pepperoni sausage pizza you've ever had you're like this is what pepperoni is supposed to taste like\n"