BBQ109/17 – Pitt Cue Sausage Bun:
I was looking through the Pitt Cue book for the bone marrow mash recipe when I saw House Sausage and Sausage Bun. I had to make it!
The Meat:
Oliver Wollnough @nothingbutbbq organised the meat for me from Rogers and Son butchers as part of a larger order. Everything looked top quality.
The recipe calls for pork shoulder, pork belly, pork fat and beef flank or belly. Many thanks to Olly for arranging that!
The Prep:
I bought a new mincer from Weschenfelder earlier in the year. It’s a Trespade El Young Mincer available for under £200. It’s had a few uses so far and hasn’t caused me any issues so far!
To prepare for mincing the meat and conscious that there was pork fat involved I put the mincer attachments in the freezer. I then diced the meat into fairly small chunks and added the peppers, onions, smoked paprika, salt, coriander and chilli flakes. This was all mixed together and put in the fridge to cool for an hour.
After an hour I ran them all through the mincer on the highest mincing disc and had no issues at all. Definitely worth freezing the mincer attachments, cooling the meat and chopping it small.
Everything was mixed together and put back in the fridge for an hour before rolling it into a sausage shape on a double layer of cling film. This was wrapped up and put in the fridge.
Before I started cooking my wife made the green chilli slaw by finely slicing white and red cabbage then lightly salting it in a colander and leaving it for an hour for excess moisture to drain off. This was then put in a bowl and sliced fennel was added with mayo and coriander leaves.
The Cook:
On the day of the cook I fired up a full chimney of Oxford Charcoal Hardwood Blend and created a hot and cool section in the grill before placing inverted grill grates on top. Once the grill grates were up to temperature I sliced the sausage into 2cm slices and started grilling it. The recipe calls for you to smoke it then slowly grill it as a whole but I didn’t have time as the kids were hungry!
I put a couple of green chillies in the coals to cook for the slaw dressing. Once they were blackened the stalks were removed and the chillies were blitzed with ginger, garlic, light brown sugar, lime juice and zest plus coriander stalks. Soy sauce was added gradually after everything was well mixed. This dressing was poured into the slaw along with some salt.
As the sausages grilled I flipped them over then brushed some of the Reds True BBQ Kansas City BBQ sauce on which I had left from a previous cook. As the internal temperature raised towards 60C I flipped them over and painted the other side. At this point I put two sliced burger buns cut side down on the grill to toast. After a few minutes I flipped the patties back over and removed them from the grill at 70C internal temperature.
Time to Eat:
With everything ready I spread hot mayo (mayo and the above BBQ sauce) over the surface of the bun base then placed a sausage patty on top. This was brushed with mother sauce (made in advance for a future cook with bone marrow mash!). The slaw was added on top of the patty then another patty was placed on top followed by more mother sauce, slaw and some hot sauce. I put the lid on and served up (after I took some photos!)
SUMMARY:
I really, really enjoyed this. Such a tasty sausage patty (I eat one after it cooked!) but the combo of all the components in the bun was brilliant. It’s a big old beast to eat and gloriously filthy at the same time! The green chilli slaw worked really well and was also a great side dish. The mother sauce is as good as always and the BBQ Mayo had a good kick of spice to it. I enjoyed this so much I am having it for lunch tomorrow too!
| Cook Equipment: | Weber Grill |
| Cook Method: | Direct |
| Charcoal: | Oxford Charcoal Hardwood Blend |
| Smoking Wood: | None |
| Cook temperature: | 250C |
| Cook time: | 10m |
| Internal temperature: | 70C |
| Notes: | Maybe try smoking it as per the recipe |