Someone sent me a video link last summer, showing someone
spiral cutting a hot dog. The wienercision was done by Blake Smith from
Chow.com, and I remember wondering if this technique would work with parboiled
Italian sausage.
Oh, it worked. It worked real good. By the way, I was going
to provide a link to the aforementioned video, but Blake ended the demo by
putting ketchup on his hot dog, so forget it. Okay, fine, since I did steal his technique, here you go.
to provide a link to the aforementioned video, but Blake ended the demo by
putting ketchup on his hot dog, so forget it. Okay, fine, since I did steal his technique, here you go.
Not only does this look very cool, the technique also
provides a significantly greater amount of surface area, and when you’re
talking about grilling meat, it’s all about the surface area. You could brush
barbecue sauce on an un-helixed Italian sausage, but here you’re literally
flavoring the sausage inside and out.
And if you’re skeptical about how well barbecue sauce goes
with Italian sausage, take it from someone who ate one; it’s a match made in
backyard barbecue heaven. I’d like to wish all you a safe and very festive
Memorial Day weekend, and I hope you “spring” these curly “Q” sausages on your
guests. Enjoy!
with Italian sausage, take it from someone who ate one; it’s a match made in
backyard barbecue heaven. I’d like to wish all you a safe and very festive
Memorial Day weekend, and I hope you “spring” these curly “Q” sausages on your
guests. Enjoy!
This recipe has already been read 695 times!