We took out the Kabob Maker once more to quickly create some very tasty Italian sausages for a good ole sausage on a bun fiesta. Man, these were super easy to create and the Kabob Maker did not fail us. Our Italian sausage recipe as described below in is a hit and you can make it in advance and store it to use at a later date.
We cooked these bad boys on the Traeger and then we dug in for a feast.
Here is how we did them
What you need
Ingredients for our Italian Sausage spice mix (see original video here:
• 4 tsp garlic powder
• 6 tsp salt
• 12 tsp Basil
• 6 tsp oregano
• 3 tsp crushed pepper flakes
• 3 tsp black pepper
• ½ tsp crushed fennel seeds
• 3 tsp paprika
• Red wine
• Ice-cold water
Directions
• In a small bowl mix all the dry spices together and the pulverize in a blender
• Once completed in a small bowl add 4 to 5 tsp of dry spice mix for every 1 lbs of meat
• Once this is completed add ¼ cup of red wine to spice mix and using a spoon mix real well
• Spread this wine/spice mixture over the ground meat
• Add ½ cup of ice-cold water for every 1 lbs of meat
• mix together really well until meat mixture becomes really sticky
Italian Sausage Kabobs
• some large size hot dog buns
• 2 lbs of pork shoulder passed through a 1/8” plate to grind
• Keep it very cold even the meat grinder
• add 4 to 5 tsp of dry spice mix (recipe above) for every 1 lbs of meat
• Once this is completed add ¼ cup of red wine to spice mix and using a spoon mix really well
• Spread this wine/spice mixture over the ground meat
• Add ½ cup of ice-cold water for every 1 lbs of meat
• mix together really well until meat mixture becomes really sticky
• Place in the refrigerator for 1 to 2 hours
• Fill the Kabob Maker cylinder with sausage meat
• Place the top of the Kabob Maker over the cylinder and press down slowly until the meat is right to the end of the top nozzle
• From the back insert a wooden kabob stick carefully assuring that it comes out in the middle of the sausage meat in the nozzle
• Press down slowly to release the meat over the stick
• Make them about 7” length
• Once completed place them in the fridge and start your grill and set to 400℉
• Once temp has been reached placed the sausage kabobs on the grill
• Cook until internal temp reaches 155℉ turning over once in the cooking process
• Warm up your hot dog buns and get ready to eat
ENJOY!!!!
00:00 – Introduction
00:50 – preparing the spices
02:24 – adding the spices to the meat
06:30 – making the Kabobs
12:09 – cooking the kabobs on the Traeger grill
15:10 – the taste test
16:20 – conclusion
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