TEXAN BBQ SAUCE DRIZZLED BEEF SAUSAGE

TEXAN BBQ SAUCE DRIZZLED ITALIAN BEEF SAUSAGE
(TEXAN BBQ SAUCE TOPPED GROUND U.S. CATTLE BEEF)
I always yearn of creating dish that is a “marriage” of different cultures.
It gives me the pleasure of discerning and dissecting ingredients endemic to other nations
while cracking my brains out how to technologically incorporate
them into our own…rightly-priced & acceptably luscious, must be.
On this issue, ground U.S. cattle beef is seasoned with spice-herb mix peculiar to Italy
while Texas’ BBQ sauce is utilized to render gravy-like laden bite Filipinos are
fond of particularly in their steamed rice.

Prep time:
1 day 40 mins.
Cook time:
20 mins.
Total time:
1 day + 1 hour
Serves:
4-6
Cooking media:
Frying pan or griddle or charcoal griller
Special instructions/notes:
Use wax paper in between sausages to prevent sticking to each other during storage.

INGREDIENTS:
BEEF SAUSAGE:
½ kilo ground U.S. cattle beef short plate or sirloin (at least 80:20 lean:fat ratio)
3 grams salt
2 grams ground black pepper
2 grams ground nutmeg
2 grams ground coriander
2 grams ground paprika
3 slices of loaf bread soaked in 50 ml. full cream milk
½ medium white onion diced finely
2 pieces beaten eggs
TEXAN BBQ SAUCE:
100 grams tomato paste
10 ml. Tabasco red
10 ml. light soy sauce
10 grams brown sugar
8 grams salt
5 grams honey
30 ml. tap water
FRYING/CHAR-GRILLING:
80 ml. palm or soya oil for frying OR
charcoal for char-grilling
PROCEDURES:
1.    In a bowl pour in all ingredients of the beef sausage. Mix, toss and tumble well to break meat’s protein needed in binding during frying or grilling.
2.    Scoop in 150 grams (1/3 pounder) and form into “round”. Do the same throughout.
3.    Freeze formed sausages (with wax lining in between) overnight.
4.    In suitable pan, combine-mix-tumble well all ingredients of the Texan BBQ sauce, and bring to boil. When boiling starts lower temp and just simmer while constantly stirring to prevent lumping. When done set aside.
5.    Heat oil in pan. DIRECT FROM FREEZER (NO THAWING REQUIRED), remove wax lining and fry sausage 1-1.5 minutes each side. Should you wish for a well done, fry a bit longer. OR…
6.    When charcoal is already fiery red, again, DIRECT FROM FREEZER (NO THAWING), just remove wax paper lining and grill for 1-2 minutes each side while constantly turning to prevent charring.
7.    DONE. SERVE.

DISCLAIMER:       Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.