Abe Frohman Sammy
- Level: Advanced
- Total: 1 day 5 hr 10 min (includes overnight chilling time)
- Active: 2 hr
- Yield: 3 sammys
- Level: Advanced
- Total: 1 day 5 hr 10 min (includes overnight chilling time)
- Active: 2 hr
- Yield: 3 sammys
Ingredients
Sausage (inspired by Tuffy Stone):
Mustard Sauce (inspired by Steven Raichlen):
Alabama Sauce (inspired by Bob Gibson):
Big Pinks Sauce:
To Assemble:
Directions
Special equipment:
a sausage grinder; a sausage stuffer; a smoker- For the sausage: Combine the brisket and fat and put through a sausage grinder on a coarse setting.
- Combine the fennel seeds, garlic powder, black pepper, red pepper flakes and pink salt in a bowl.
- Combine the ground beef and fat with the spices. Place in the refrigerator, covered, for 24 hours. Transfer to the freezer 1 hour before stuffing.
- Soak the hog casings in a half gallon of water and the lemon juice for 30 minutes.
- Remove the casings and run cold water through one end until the water comes out the other end.
- Load the combined ingredients in a sausage stuffer and put the hog casing on the stuffer tube. Stuff the sausage and section into 5-inch links.
- Hang the sausage on a wire hanger in your refrigerator for 2 hours.
- Preheat a smoker to 225 degrees F.
- Smoke the sausages for 2 hours.
- Remove the sausages from the smoker to rest and set aside.
- For the mustard sauce: Meanwhile, combine the mustard, vinegar, brown sugar, ketchup, chili powder, black pepper, granulated sugar and garlic hot sauce in a nonstick pot and whisk until well mixed. Place on medium heat. Cook, stirring often to prevent the sugars from settling on the bottom of the pot, until it comes to a boil. Simmer on low heat for 20 minutes, stirring often. Take the sauce off the heat and chill in the refrigerator overnight.
- For the Alabama sauce: Meanwhile, combine the mayonnaise, apple juice, vinegar, horseradish, lemon juice, black pepper, salt and cayenne in a large mixing bowl and stir until smooth. Place in a jar and shake well. Place the sauce in the refrigerator and allow to chill overnight.
- For the Big Pinks sauce: Place the brown sugar, granulated sugar, mustard powder, paprika, ground pepper, salt, garlic powder and cayenne in a mixing bowl and combine well.
- Place the ketchup, vinegar, molasses, Worcestershire and lemon juice in a nonstick pot, along with the dry ingredients, and place on medium heat, stirring frequently, until it comes to a boil. Lower the heat to low and allow to simmer for 20 minutes. Let the sauce cool, then place in a jar and refrigerate overnight.
- To assemble: Split the sausages down the middle and cook on the grill on high heat.
- Brush the sausage with the mustard sauce and Big Pinks sauce and allow the sauces to caramelize.
- Split the rolls, butter and toast.
- Apply a generous portion of Alabama and mustard sauces to the rolls.
- Brush the sausages again with the Big Pinks and mustard sauce, then put a piece (or two) of ‘Murican cheese on the sausage. (We’d do this on the truck, but the cheese would fall through the grates!)
- Once the cheese has melted, put the sausages on the rolls and top with the onion rings. ENJOY!
