With football season in full swing now, it’s the perfect time to throw a tailgate party.
Why do I love tailgating? Maybe it comes from the pleasure of eating outdoors with friends in the crisp autumn air. Maybe it’s the fun, crazy atmosphere that develops in a stadium parking lot–or, for that matter, in front of your television–before the big game starts.
I know one reason for sure: I love to make the food for such a casual party.
My fellow chefs and I have been known to bring a charcoal grill along with us when we go to a game. One of my favorite things to make is fresh Italian-style turkey-and-pork sausages, which I precook, then brown on the grill and serve with sauteed bell peppers and onion, nestled in long toasted sandwich rolls.
Turkey is a great choice for making your own sausages, because it’s so lean and takes so well to Italian seasonings like garlic, red pepper and whole fennel seeds. Nevertheless, I like to combine it with some pork to keep the sausages extra-juicy, and to add some of that meat’s richness. But you could certainly use all turkey if you prefer.
The great thing about the following recipe is how easy it is to manage and serve in a parking lot. I know that your first reaction is that the recipe actually looks a bit long and complicated. But most of the instructions are for things you can and should do in advance, as early as the afternoon before.
Then, just keep everything packed airtight and chilled in the refrigerator. If you’re heading out for the game, transfer all the perishables to a cooler with lots of ice just before you set out. Bring along a battered old saucepan you can use on the grill to reheat the peppers and onions.
Before the game, all you have to do is preheat the grill; reheat the peppers and onions; split and toast the rolls; brown the sausages and slice them; and quickly assemble the sandwiches. Pass them around, enjoy them with your favorite pregame beverage, and you’re certain to have a memorable day–no matter how many touchdowns your team scores.
Italian sausage `grinders’ with peppers and onions
Preparation time: 2 1/2 hours
Cooking time: 1 hour, 52 minutes
Yield: 8 sandwiches
Although this recipe makes 6 sausages, the sausages are sliced and divided among the 8 buns.
Sausages:
1 1/2 pounds each, boneless, skinless, cut into 1-inch cubes: turkey meat, pork butt
3 cloves garlic, chopped
3 tablespoons sugar
2 tablespoons salt
1 tablespoon each: sweet paprika, whole fennel seeds, see note
1/2 teaspoon ground red pepper
1 teaspoon freshly ground pepper
1 can (14 1/2 ounces) chicken broth
Peppers and onions:
1/4 cup extra-virgin olive oil
1 clove garlic, chopped
3 bell peppers, halved, stemmed, seeded, cut into 1-inch strips
2 medium white onions, trimmed, cut into 1-inch wedges
1 tablespoon each: sugar, paprika
2 bay leaves
3 tablespoons chopped fresh basil
1/2 teaspoon salt
Freshly ground pepper
Court-bouillon:
2 quarts water
2 cups dry white wine
2 each: ribs celery, carrots, cut into 1-inch slices
1 leek, cut into 1-inch slices
1 each: sprig fresh thyme or 1 pinch dried thyme, 1 bay leaf
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Grinders:
8 submarine sandwich-style rolls
2 tablespoons extra-virgin olive oil
Dijon mustard, optional
1. To make sausages, combine turkey, pork and seasonings in a mixing bowl; mix well to distribute seasonings evenly. Cover with plastic wrap; place in freezer 30 minutes.
2. Push the chilled mixture through a meat grinder using the large-hole plate. (Or pulse by batches in a food processor until coarsely but evenly chopped.)
3. Transfer mixture to an electric mixer; mix 1 minute using the paddle attachment at lowest speed. Increase the speed to medium; slowly pour in the broth and mix 2 minutes more. Switch to high; mix 30 seconds. (Or add broth in batches, in processor.)
4. To form a sausage, place a 12-by-16-inch piece of plastic wrap on a work surface. About 6 inches from one narrow end, place 1 cup of the mixture. Fold the 6 inches of wrap over it; pat into an 8-by-1 1/2-inch cylinder. Roll up tightly and knot the ends to seal in the meat. Securely wrap again in aluminum foil. Repeat with the remaining mixture to form 6 sausages. Refrigerate.
5. For the peppers and onion, heat the oil in a medium saucepan over low heat. Add the garlic; saute until translucent, about 5 minutes. Add the peppers, onions, sugar, paprika and bay leaves. Cover; cook over low heat, stirring occasionally, 1 hour. Stir in the basil.
6. Meanwhile, for court-bouillon, heat all ingredients to a boil in a large saucepan over medium-high heat. Boil 20 minutes. Reduce the heat to a simmer; add wrapped sausages. Cook until firm, 10 minutes. Remove sausages; leave at room temperature until cool enough to handle. Carefully remove the foil and plastic wrappers.
7. Preheat grill or broiler. Slice open each roll like a book. Brush the cut sides with olive oil; toast. Spread with mustard, if desired.
8. Brown the sausages, turning occasionally, about 5 minutes. Cut each diagonally into 1-inch pieces. Divide half of the pepper-onion mixture among the bottom halves of the rolls. Add the sausage pieces and top with the remaining peppers and onions.
Note: Toast the fennel seeds to develop flavor by stirring them in a small dry skillet over low heat until fragrant, 1 to 2 minutes.
Nutrition information per serving:
732 calories, 39% of calories from fat, 31 g fat, 7 g saturated fat, 111 mg cholesterol, 65 g carbohydrates, 46 g protein, 2,707 mg sodium, 5 g fiber
