The Meatwave: Barbecue & Grilling Recipes, Reviews, Tips, and Tricks

Sausage

Thu Apr 6, 2017

North Carolina Slaw Dogs

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Carolina Slaw Dog

Well, we hit a milestone here at the Meatwave without me even noticing—my last recipe post clocked in at number 365, which means you can now cook a different dish from this blog every day of the year. Thinking about this achievement had me reminiscing about the early days of my grilling efforts, where hot dogs and frozen burger were served embedded with the faint flavor of lighter fluid as I put my foot forward on a path I would have never guessed would take me to where I am today. So I thought it fitting for recipe 366—which let's you now cook a unique recipe each day in a leap year—to harken back to those simpler days, but mix in some present day know-how with a stamp of where I currently am in life, which combined to equate to these Carolina slaw dogs.

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Thu Feb 2, 2017

ABTs

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ABTs

So The Meatwave's month long dedication to wings is now sadly over, but I'm not ready to move off party foods quite yet, especially with the Super Bowl coming up this weekend. Right behind my favorites of wings and mozzarella sticks in the finger foods category, are jalapeño poppers. These bacon-wrapped, cream cheese-stuffed peppers have been a go-to of mine for just about any type of celebration throughout the years. I've inevitably worked through many variations as well, like wrapping with sausage instead of bacon, doing an Italian take, and planking stuffed peppadews. One version of poppers I've always been aware of, but never tried myself, are ABTs—atomic buffalo turds—which throw a cocktail frank into the fold to make a snack infinitely more enjoyable than the name lets on.

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Tue Jan 5, 2016

Barbecue Scotch Eggs

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Barbecue Scotch Eggs

The New Year has brought with it a spirit to try new things. While the nature of the blog requires me to cook different recipes constantly, at this point they're tending to become mostly variations on a theme. So it was actually not the easiest thing to come up with something completely different, but I finally found it in these barbecued scotch eggs—a recipe that ended up being equally challenging and rewarding.

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Tue Aug 11, 2015

Orange and Leek Loukaniko

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Loukaniko

One thing I'm missing from my old base of Astoria, Queens is all the great loukaniko. Now strictly speaking, loukaniko is a Greek term for pork sausage, but it most commonly refers to orange-spiced sausages, for which every restaurant in the neighborhood seems to have its own unique recipe. These variations span a spectrum of seasonings like fennel, coriander, oregano, thyme, and marjoram; some are made from pork, others lamb, and still others, a combination of the two. You'll find loukanika either fresh or cured, partially dried, or even, occasionally, smoked. But one common thread between all their magnificent iterations is that they're almost always grilled, usually until they develop a nicely charred, crispy casing.

With so many top-notch loukaniko choices around every corner, I never saw much point to making my own. But eventually, inspiration struck, and I became determined to make a sausage that would capture my favorite traits of the very best loukaniko sausages in Astoria. To kick things off, I took some cues from cook and writer Hank Shaw to get me started on the right path.

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Tue Aug 4, 2015

Sheftalia (Cypriot Sausages)

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Sheftalia

I love making sausages. Or rather, I've loved making sausages ever since I made the upgrade from my KitchenAid sausage stuffer to a true vertical stuffer—one that transforms sausage-stuffing into a simple, almost effortless chore. I've created a lot of sausage recipes and over the years my links have only improved. As much as I hope those beautiful images of chorizo, merguez, and tomato and basil chicken sausages will influence others to try their hands at sausage making, I know the investment in both time and expense is likely more than the average home cook can or will take on. I always finish with a disclaimer that all my sausage recipes can be formed into patties rather than stuffed, but let's face it: an uncased sausage just isn't the same.

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