Abe Froman as served at Big Pink's BBQ Food Truck in Bridgewater Township, New Jersey, as seen on Diners, Drive-Ins and Dives, Season 35.
Recipe courtesy of Big Pinks BBQ

Abe Frohman Sammy

Getting reviews...
  • Level: Advanced
  • Total: 1 day 5 hr 10 min (includes overnight chilling time)
  • Active: 2 hr
  • Yield: 3 sammys


Sausage (inspired by Tuffy Stone):

Mustard Sauce (inspired by Steven Raichlen):

Alabama Sauce (inspired by Bob Gibson):

Big Pinks Sauce:

To Assemble:


Special equipment:
a sausage grinder; a sausage stuffer; a smoker
  1. For the sausage: Combine the brisket and fat and put through a sausage grinder on a coarse setting.
  2. Combine the fennel seeds, garlic powder, black pepper, red pepper flakes and pink salt in a bowl.
  3. Combine the ground beef and fat with the spices. Place in the refrigerator, covered, for 24 hours. Transfer to the freezer 1 hour before stuffing.
  4. Soak the hog casings in a half gallon of water and the lemon juice for 30 minutes.
  5. Remove the casings and run cold water through one end until the water comes out the other end.
  6. Load the combined ingredients in a sausage stuffer and put the hog casing on the stuffer tube. Stuff the sausage and section into 5-inch links.
  7. Hang the sausage on a wire hanger in your refrigerator for 2 hours.
  8. Preheat a smoker to 225 degrees F.
  9. Smoke the sausages for 2 hours.
  10. Remove the sausages from the smoker to rest and set aside.
  11. For the mustard sauce: Meanwhile, combine the mustard, vinegar, brown sugar, ketchup, chili powder, black pepper, granulated sugar and garlic hot sauce in a nonstick pot and whisk until well mixed. Place on medium heat. Cook, stirring often to prevent the sugars from settling on the bottom of the pot, until it comes to a boil. Simmer on low heat for 20 minutes, stirring often. Take the sauce off the heat and chill in the refrigerator overnight.
  12. For the Alabama sauce: Meanwhile, combine the mayonnaise, apple juice, vinegar, horseradish, lemon juice, black pepper, salt and cayenne in a large mixing bowl and stir until smooth. Place in a jar and shake well. Place the sauce in the refrigerator and allow to chill overnight.
  13. For the Big Pinks sauce: Place the brown sugar, granulated sugar, mustard powder, paprika, ground pepper, salt, garlic powder and cayenne in a mixing bowl and combine well.
  14. Place the ketchup, vinegar, molasses, Worcestershire and lemon juice in a nonstick pot, along with the dry ingredients, and place on medium heat, stirring frequently, until it comes to a boil. Lower the heat to low and allow to simmer for 20 minutes. Let the sauce cool, then place in a jar and refrigerate overnight.
  15. To assemble: Split the sausages down the middle and cook on the grill on high heat.
  16. Brush the sausage with the mustard sauce and Big Pinks sauce and allow the sauces to caramelize.
  17. Split the rolls, butter and toast.
  18. Apply a generous portion of Alabama and mustard sauces to the rolls.
  19. Brush the sausages again with the Big Pinks and mustard sauce, then put a piece (or two) of ‘Murican cheese on the sausage. (We’d do this on the truck, but the cheese would fall through the grates!)
  20. Once the cheese has melted, put the sausages on the rolls and top with the onion rings. ENJOY!