Remember when I smoked that brisket (that I only got a sandwich picture of)
and those ribs (that I posted a photo from LAST year’s attempt) that I cooked a little while back?
Oh right… that’s the OTHER blog.
Well, those of you who read that post might recall that I also smoked some sausages at the same time.
Here’s the last of the 6-hour smoked Italian sausages from that meaty endeavour,
sliced up and put into a deep dish pizza along with a few pepperoni slices.
Mozzarella and Provolone cheese bubbled up a bit to the top
and the sausage and pepperoni slices have a nice char on them.
A successful first attempt at merging bbq and deep dish –
6-hour-smoked italian sausage (and pepperoni) with provolone and mozzarella.