Cheryl Alters Jamison, Bill Jamison

Italian Sausage Torpedoes

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Preparation info
  • Serves up to

    8

    • Difficulty

      Easy

Appears in
Smoke & Spice: Cooking With Smoke, the Real Way to Barbecue
Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

  • About

These chubby sandwiches are modeled on ones that our friend Patty Karlovitz serves for special family occasions. She has the sausage shipped to New Mexico from her cousin Eugene’s South Side Chicago meat market, which adds to their mystique, but any well-seasoned Italian link will work.

Ingredients

  • 8 uncooked Italian sausage links, about 6 ounces each
  • Extra-virgin olive oil
  • 2 large green I

Method

  1. Prepare the smoker for barbecuing, bringing the temperature to 200°F to 220°F.
  2. Rub the sausages and vegetables lightly with oil and let them sit at room temperature for 20 minutes.
  3. Transfer the sausages and vegetables to the smoker. Cook the vegetables until tender, about 1 hour. Continue cooking the sausages until the skin of the sausage looks ready