Yesterday was my lucky day. Why? My husband pulled out his Weber Smokey Mountain and made some Italian Sausage Torpedos. He got inspired by Smoke and Spice one of his favorite cookbooks. HINT: A GREAT Valentine Day's Gift for your smoking hot husband.
8 uncooked Italian Sausage Links, about 6 ounces each
Olive Oil
2 large green Italian frying peppers or bell peppers
1 red pepper
1 large onion, halved
8 slices provolone( optional)
8 long crusty rolls
1. Prepare the smoker for barbecuing. bringing the temperature to 200F to 220F.
2. Rub the sausages and vegetables lightly with oil, and let them sit at room temperature for 20 minutes.
3. Transfer the sausages and vegetables to the smoker. Cook the vegetables until tender, about 1 hour. Continue cooking the sausages for an additional 1 1/4 to 1 1/2 hours, depending on size, or until the skin of the sausage looks ready to pop. When and onion into thin strips, discarding loose skin and seeds, but mixing the flavorful juices back into the vegetables. Keep warm. If using the cheese, place it on the rolls. When the sausages are ready, top the cheese in each roll with a hot sausage and a portion of the vegetable mixture and juices. Halve the sandwiches, if you wish for easier eating. Serve Hot
After writing this I realize that my husband forgot the Provolone. Bummer.
I added my recipe for baked beans and we had a little picnic.
8 uncooked Italian Sausage Links, about 6 ounces each
Olive Oil
2 large green Italian frying peppers or bell peppers
1 red pepper
1 large onion, halved
8 slices provolone( optional)
8 long crusty rolls
1. Prepare the smoker for barbecuing. bringing the temperature to 200F to 220F.
2. Rub the sausages and vegetables lightly with oil, and let them sit at room temperature for 20 minutes.
3. Transfer the sausages and vegetables to the smoker. Cook the vegetables until tender, about 1 hour. Continue cooking the sausages for an additional 1 1/4 to 1 1/2 hours, depending on size, or until the skin of the sausage looks ready to pop. When and onion into thin strips, discarding loose skin and seeds, but mixing the flavorful juices back into the vegetables. Keep warm. If using the cheese, place it on the rolls. When the sausages are ready, top the cheese in each roll with a hot sausage and a portion of the vegetable mixture and juices. Halve the sandwiches, if you wish for easier eating. Serve Hot
After writing this I realize that my husband forgot the Provolone. Bummer.
I added my recipe for baked beans and we had a little picnic.
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