Of the Sawsij n peppuhz type
>>22251728Gotta start out with the bread first, of course.
>>22251728That Lucy's booth? Gonna be a long wait until next year's San Gennaro festival, although I know Lucy's makes an appearance at some other events during the year.I went with Seb's this year, sausage is bigger than Lucy's but not quite as tasty. $20 which in that context is a "fair" price but Lucy's is $15 at lunchtime soooo
>>22251731Now the dries
>>22251735Put the dries and the wets together, let 'em breathe a bit
Made from left over prime rib. Pretty damn good
>>22251739Split 'em up into the right size balls
>>22251733CzechtYessir. I just grabbed the pic quick because sawsij n peppuhz >>22251741Looks good
>>22251743Roll 'em out into length and shape
>>22251746Roll 'em in sesame seeds and let 'em rise
>>22251753All rozed up. Toos 'em in and bake 'em tills they look like dis.
>>22251762In the meantime, lets get our unyinz and peppuhz cut, tossed in evoo, salt and pepper, and roast 'em fast. They should start out like this
>>22251775And get pulled when they look like this
>>22251762Yummy, I’d end up eating one right then
>>22251777Let's split this bad boy open and get it loaded up with veg.
>>22251792They were def very delicious
>>22251804Dammit. Wrong pic. Hero split, and loaded up with veggies.
>>22251811Plop some sawsijez in there
>>22251813Put 'er all together...
>>22251817Quick wrap, and a cross section shot. I served 'em up simple. Just the sammies, and a small portion of greek salad on the side. It was killer.
Don't noboby like sausage and peppers?
>>22251824I was skeptical about the sandwich style letting the sausages slip around but I should have had faith, with the wrapping I rate this S&P 500
looks like one of those little bocadillo sandwiches from spain
>>22252064Oh ye of little faith. I doth wrap all mein sammiches. That's a hell of a rating. I do 'preciate it. >>22252089It's a might bigger than a bocadillo. The rolls I baked are ≈10"x3">>22252080Lol. These were actually the last of my homemade italian snausages. I gotta pick up a bunch of shoulder and belly to pump out some more.
>>22251746Should they be sticky when shaping into a ball and rolling them out or is my dough too wet
>>22252876Not sticky, no. They should be just ever so slightly tacky to the touch. If the dough's actually sticky, turn it out onto a very, very lightly floured surface, flour your hands, and knead it for a few minutes. It should start to firm up and become less sticky as you do. Try to avoid adding flour in any significant portion if you can. You should be able to just work it to a useable state. Ou can do stretch and folds, but I tend to avoid that technique altogether. If all else fails, you can always add a little flour, like half a teaspoon, and work that in. Only do that as a last ditch effort though.
Post sandwiches
>>22251728That's a boerie roll
>>22254716It's a semolina hero roll
>>22251728never had sauce ig and pepo but look at that smile, id trust this man with my sandiwch and id trust this man with my life
>>22251824the roll looks bretty gud - can you post a recipe? I want to start baking things that are quick like this
>>22251824WHERES THE ‘NARA
>>22256004They still take about 4 hours start to finish.290g bread flour190g semolina flour270ml warm water16g lard (yes, it has to be lard. No, you can't use oil.)15g sugar10 salt10g yeastDo the knead and rise until doubled in size bread thing. About 1.5 - 2 hrs. Turn out onto a lightly floured work surface. Split into 4 ≈200g balls. Roll into 10" logs with tapered ends. Mist the outside, roll in sesame seeds. Let rise. Slash down the middle ¼" deep using a razor blade. Bake in a 390°F oven 25 minutes. Remove and place on cooling racks. Enjoy. >>22256034There's no marinara on sausage and peppers.
>>22251811>didn't skin his peppersshit cunt.
>>22256153
