Pork Slapped Sausages
There are so many great reasons to be alive. Let’s list out a couple of small joys that make any day better; Bacon, Beer, Sausages, Rock and Roll, Friends, Public Holidays, Bourbon, Birthdays, Trophy’s, Bars. Now imagine if you could combine all of that into one? Could your mind and body possibly even begin to accept and appreciate the high level of ass-kickery? If your name is “Jim” and I am your friend, then you didn’t have much of a choice on this day.
My good bud Jim held his birthday party at Idle Hands, the bar I own with a bunch of friends in NYC’s East Village. It just so happened his b-day fell on the night before a public holiday weekend and one where I felt an inkling to cook. Never to take a birthday, or cooking for that matter, lightly, I prepped for a King’s offering. This one requires some patience but trust me, it’s a trophy awarding crowd pleaser.
Burger Conquest Pork Slapped Sausages
1/4 LB Pancetta
1 Green Bell Pepper
1 Red Bell Pepper
1 Orange Bell Pepper
1 Yellow Bell Pepper
1 Large White Onion
1 Large Spanish Onion
3 Pounds Assorted Italian Sausages (I heavily suggest using Esposito and Sons Sausages)
6 – 12 oz cans of Porkslap Ale Beer
3 Packages Hot Dog Style Potato Rolls
Montreal Steak Seasoning
To start, slice all the peppers and onions lengthwise. Be sure to remove all seeds from the peppers.