I think Fish doesn't understands the overwrought Italian emotionalism.
He asked for food advice, got it from over-wroughtly emotional Italians, then ignored it and promptly prepared sausage and veggie tidbits that a sleepy chimp, with no computer and a shopping bag full of various crap, could have come up with.
As a donkey, I love seeing thick skulled poles and yelling Italians go bananas.
Shakin, another great party last night. Here's the prep and recipe you were asking for on the sausage, peppers and onions.
First, I only use sweet Italian Sausages. Love the flavor, don't need the spice. Vidalia Onions are a must, and only Italian frying peppers. Sliced thick.
Mix the peppers and onions in a deep dish aluminum tray, and take the sausage out of one casing and spread it throughout the mix, drizzle with extra virgin olive oil, hit with cracked sea salt and cracked pepper and one dollop of marinara (for color, not taste--can't stand S, P & O smothered in tomato sauce). Cover tightly with aluminum foil, almost air-tight. The one broken up sausage will add a nice taste to the peppers and onions and will cook in the pan.
This part is crucial, before grilling you have to poach your sausages. Cooks them (so no raw issues) and expands them in their casings so when you throw them on the grill, they don't immediately start spitting and losing their crucial juices. Arrange them in a fry pan in about 1/2 inch of water, cover with a tight fitting lid and basically steam them till they are done. Turn them every few mins to cook evenly.
Put the aluminum tray on the grill a few minutes before you put the sausages on, medium to high heat. Every once in a while give the pan a shake to redistribute the mix. Turn the heat down to medium and put the sausages on--use tongs and not a fork--don't puncture them--and turn them frequenty. My grill is a mess.
Once the sausages are nicely done and have grill marks all around, open up one side of the aluminum foil and throw all the sausages in, re-seal the foil and leave on the grill for another 5 mins or so, the juices from the sausages wil drip into the pepper and onion mix for added deliciousness. Shake the tray often to redistribute.
Serve on portugese rolls (I like mine hollowed out and toasted on the grill) with an ice cold beverage.
Made these bad boys last night--so good.
Complete fail, real Italians don't use Portuguese rolls. EVER.
Poaching the sausages? Leaches the flavor right out.
Might as well have stabbed em 100 times with a plastic fork while wearing a old lady's wig and dress.
I'm booked solid for the next 48 hours, so if a ban is required...then so be it.
I figure I could go two ways with this; I could continue my LOLGFY Polish Sausage Indignation, or I should take my well-deserved lumps and tip my cap to you for some good advice for which I whole-heartedly ignored.
It's Friday, most of the home invasion prep work has been done, sitting down and watching my newly revived NY Rangers....and now I'm dipping into the beer reserves for tomorrow.
It's been a long time since I had a Saranac Kolsch; why don't they sell this year round? Heartless f ucks.
Generally it takes me awhile to figure out who is kidding, and who isnt. Usually after 5k posts or more Im able to make a pretty good determination.
That, and I'm just flat out exhausted. If this Rangers game goes to OT, I just might...well, fall asleep.
Rangers need to take care of this in regulation. I don't want this overlapping the Kings/Blues game.
So many crushing hits in that series... There was something like almost 300 friggin hits, after THREE games.