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Posted: Sat Dec 08, 2012 07:03
by Pete
Sawhorseray, noticed your interest in pineapple sausage, just noticed this fresh sausage seasoning here at Misty Gully (Suppliers) in Aus.
"NEW Chilli & Pineapple Sausage/Burger Seasoning AUD$5.99 "
http://www.mistygully.com.au/catalog/pr ... cts_id=394
Not sure as to how it could be smoked but it may be a start in answering your pineapple addiction
pineapple pizza
Posted: Sat Dec 08, 2012 16:52
by huckelberry
I guess that would be me
Pineapple on pizza with Canadian bacon... MMMmmmm mmmmm! Who don't love it? They can't be rigbt in the head.
Posted: Sun Dec 09, 2012 07:34
by Chuckwagon
What? Huckleberry, you've been at sea too long.
Pineapple on pizza? Did you run the 50 yard dash in a 49 yard gymnasium?
Yechh! EEEeeewww! That's like ketchup on vanilla ice cream.
pineapple
Posted: Sun Dec 09, 2012 08:27
by huckelberry
WHAT? YOU MEAN YOU DON'T LIKE KETCHUP ON ICECREAM!
I thought just about everyone would swim through a pool full of lemon juice and broken glass for a bowl of ketchup and icecream.
Posted: Sun Dec 09, 2012 15:17
by ssorllih
Pizza is just an open face grilled sandwich so grilled ham n cheese with a touch of pineapple would work.
Posted: Mon Dec 10, 2012 12:14
by Chuckwagon
Yikes! It's a conspiracy!
Posted: Mon Dec 10, 2012 18:07
by el Ducko
Bwahahaha! Indeed it IS a conspiracy.
Dust the ham and pineapple with a little cayenne or red pepper flakes, just like you would a pizza.
Whataya mean, you don't use red pepper flakes on yer pizza?
What is this, some kinda conspiracy?
Oh, yeah- - guess it is. That's circular logic for you. ...a bit out-of-round, but...
Posted: Tue Dec 11, 2012 16:13
by sawhorseray
It was more of a quest than a addiction. I buy pineapples for 99≠ each, let them ripen on the counter for a week, and then slice and dehydrate them. The fact that I never really eat any of the dehydrated pineapple caused me to think that it might be a nice additive to sausage. There's a sausage making company out of San Francisco (my birthplace) called Evergood that produces and markets their own pineapple sausage, looks like a Oscar Mayer hotdog. I'm all over it now!
I've been stocking up on porkbutt at 99≠lb, about 65lbs so far and I'm going back today for more, last day of the sale. Yesterday I pounded out 25 pounds of Italian sausage using PS Seasonings #260 Italian spice mixture and a bottle of cold cabernet, stuff comes out great every time. Up at 4am this morning and preheated my smoker, I've had a 14.5lb turkey brining in CW's amazing 7-up sauce since Sunday after geezing it with my injector needle. Still not able to post pictures yet as the new laptop hasn't been configured to specs and my wife is still involved trying to close a massive international deal before the old laptop dies on us.
Lunch today will be fresh Italian sausage soaked in boiled beer and onions and then grilled over coals on the weber. I'll drain the onions and sautee them before cooking the sausage, slap everything on a toasted french roll with some hearty mustard and a ice cold bottle of Rolling Rock. Life is good! RAY