Recipe courtesy of Fehrenbacher's Meats and Eats
Recipe courtesy of Fehrenbacher's Meats and Eats
Episode:
African, Sicilian and Sausage
The Intimidator Sandwich
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- Level: Advanced
- Total: 12 hr 30 min (includes chilling and cooling time)
- Active: 1 hr 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1727
- Total Fat
- 152 g
- Saturated Fat
- 26 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 11 g
- Sugar
- 10 g
- Protein
- 49 g
- Cholesterol
- 188 mg
- Sodium
- 2978 mg
- Level: Advanced
- Total: 12 hr 30 min (includes chilling and cooling time)
- Active: 1 hr 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1727
- Total Fat
- 152 g
- Saturated Fat
- 26 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 11 g
- Sugar
- 10 g
- Protein
- 49 g
- Cholesterol
- 188 mg
- Sodium
- 2978 mg
Ingredients
Dijon Aioli:
Ghost Powder:
Hot Hot Pepper Relish:
Salt and Pepper Smoky Sausage:
The Intimidator:
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Directions
Special equipment:
a dehydrator; kitchen gloves; a meat grinder with the coarse grind plate attachment; a sausage stuffer- For the Dijon aioli: Combine the lemon juice, lemon zest, roasted garlic and white pepper in a blender; mix well and reserve. In a large bowl, combine the mayonnaise and Dijon mustard with the blender mixture. Incorporate with a whisk. Season to taste.
- For the ghost powder: Dehydrate the ghost peppers at 165 degrees F in a dehydrator until well dried, about 6 hours. In a blender, mix until powdered. (Take special caution while handling the powder and cleaning the equipment; always wear gloves and work in a well-ventilated kitchen.)
- For the hot hot pepper relish: Combine the jalapeños, Calabrian chile pepper and chile oil, pepperoncini, hot sauce, salt, ghost pepper and 1 teaspoon ghost powder in a large bowl, taking special caution to wear gloves and avoid direct skin contact both while mixing and cleaning the bowls. Refrigerate for 12 hours.
- For the salt and pepper smoky sausage: Combine the pork, salt, pepper and paprikas in a large bowl and mix by hand. Grind with a meat grinder using the coarse grind plate attachment. Case by hand with a sausage stuffer. Grill or bake at 350 degrees F until the internal temperature reaches 165 degrees F, 10 to 15 minutes.
- For the intimidator: Slice a hoagie bun halfway through. Add 1/4 cup Dijon aioli to the hoagie bun. Add 1/4 cup iceberg. Add 1 cooked sausage. Top with 1/8 cup each hot pepper relish, tomato and pickled onions. Drizzle with 1/2 tablespoon each hot sauce and buttermilk ranch. Repeat to make more servings.
