Grandpa Geezer'S Sausage &
Ingredients
- 1 green pepper, diced 1 tbs ground cloves
- 1 tsp fennel seeds with touch of cinnamon and ground cloves. Store in
- 1 cup pineapple slices in juice
- 1/4 cups brown sugar
- 1 tsp dry mustard
- 2 tbs olive oil 8 3/4in thick pork chops
- 16 hot Italian sausages 16 oz apple juice or cider
- 1 medium onion, thinly sliced 1 tbs cinnamon
- 2 red peppers, sliced
- 1 tbs garlic flakes double gallon zip-lock bags in cooler. Arrange
- salt and red pepper to taste chops on smoker grill and add rest of marinade to
- 3 center-cut ham steaks, about 1 lb each
- ground cloves
Instructions
- 1
Brinkman or similar smoker
- 2
PEPPERS Charcoal pan full
- 3
Water pan full
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3 tbs tomato paste Marinate chops for 2 hours in apple juice or cider
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water pan. Cook 2 hours.
- 6
Heat oil in large skillet and cook sausage for 2
- 7
minutes on each side. Pour off most of fat. Add
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onions, garlic, peppers, fennel, salt and red pepper.
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Cover and cook over low heat 25 minutes. Serve.
- 10
HULA HAM Cook sausage and pork in large skillet until brown.
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Drain well and set aside. Cook rice according to
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package directions and set aside. eat olive oil in
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Brinkman or similar smoker
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Dutch oven, add flour to make rue. Stir constantly
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Charcoal pan 1/2 full
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until brown. Stir in onion, celery, 1/2 of green onion,
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Water pan 1/2 full
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garlic and parsley. Cook over medium heat stirring
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frequently. Add tomato sauce and seasonings.
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Reduce heat and simmer 5 minutes. Stir
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occasionally. Stir in meat and remaining green
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onions. Cook until thoroughly heated. Add 1in
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cooked rice and mix well. Simmer 5 minutes
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covered.
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Drain pineapple, saving juice. Combine juice with
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other ingredients. Brush top of ham steaks with 1/2
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Thanks to Mike Audleman -- a Prodigy Scouter
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juice mixture. Top steaks with pineapple slices and
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brush on remaining juice mixture. Cook about 2
- 30
hours.