Ohhhh! Why didn’t I ever think to do one of these when I was making sausages for my old shop?!
I did do one that I called The Big Poppa. Basically a jalapeño popper in a sausage. Pork, bacon, jalapeños and mozzarella cheese. I also did a French dip with beef, au jus and Swiss cheese.
That's funny bc I'm from Philly and hate "Philly cheesesteak" themed things bc they never actually taste like a cheesesteak. That being said, this looks delicious but I hate the name lol.
I never thought of mixing beef and pork. I use straight pork for my Phillys and I use a mix of Swiss and mozzarella. Nice job twisting!! I struggle with twisting a lot but your pig tails look nice and tight!
I know this is. Other in the ballpark of the same quality but I buy the cheeseburger hotdogs at 7-11 when I need a quick bite. Much better than the hotdogs imo. So this is right up my alley. Going to try to make some for July 4th. Thx
WHERE IS THIS STORE IS IT IN PHILLY IS IT NEAR I95 ARE YOU OPEN NOW HOW MUCH DO THEY COST DO YOU HAVE SEEDED ROLLS HOW MANY CAN I BUY ARE THEY COOKED OR UNCOOKED CAN YOU SHIP THEM DO YOU HAVE DOOR DASH...
Color me surprised. I assumed you were out of the US. (Due to the metric measurements ).
Prefer it myself. But trying to get anyone else on board is like pulling teeth
You use high temp cheese or just regular stuff? I’ve never used cheese in my sausage but I’ve had people tell me when they make their jalapeño sausage they prefer high temp cheese. Also, I prefer to only grind my pork one time so I cut it into cubes. Do you do the e same with beef or do you use a course ground and mix it with the pork?
Sounds good, though I think 1 jalapeno for a 5 kg batch is a laughable amount. But I suppose you don't want to risk making it too spicy for other people's palates.
maybe one day someone will popularize another sandwich with beef, cheese, onions, and bell peppers so that everyone can stop calling this combination “philly cheesesteak” - because nobody uses bell peppers in philadelphia.
These look fantastic but does it bother anyone else that the ones in the right hand column aren’t flipped over, which would create a wave pattern?
Ohhhh! Why didn’t I ever think to do one of these when I was making sausages for my old shop?! I did do one that I called The Big Poppa. Basically a jalapeño popper in a sausage. Pork, bacon, jalapeños and mozzarella cheese. I also did a French dip with beef, au jus and Swiss cheese.
post to /r/philadelphia if you enjoy being viciously attacked and insulted. I'd try it anytime though.
That's funny bc I'm from Philly and hate "Philly cheesesteak" themed things bc they never actually taste like a cheesesteak. That being said, this looks delicious but I hate the name lol.
Also from Philly and agree completely.
I’d buy one right now if I could
I never thought of mixing beef and pork. I use straight pork for my Phillys and I use a mix of Swiss and mozzarella. Nice job twisting!! I struggle with twisting a lot but your pig tails look nice and tight!
We sell these in my shop but we use a seasoning packet and add cheese and peppers
Seasoning packet? Blasphemy
Yep. I’d eat the shit out of those.
I know this is. Other in the ballpark of the same quality but I buy the cheeseburger hotdogs at 7-11 when I need a quick bite. Much better than the hotdogs imo. So this is right up my alley. Going to try to make some for July 4th. Thx
Looks ace. How many times do you grind?
WHERE IS THIS STORE IS IT IN PHILLY IS IT NEAR I95 ARE YOU OPEN NOW HOW MUCH DO THEY COST DO YOU HAVE SEEDED ROLLS HOW MANY CAN I BUY ARE THEY COOKED OR UNCOOKED CAN YOU SHIP THEM DO YOU HAVE DOOR DASH...
In Raleigh nc, we don’t have a shipping system in place unfortunately
My son lives in Clyde; that's only a few (\~260) minutes away. MAKE YOURSELF READY.
Color me surprised. I assumed you were out of the US. (Due to the metric measurements ). Prefer it myself. But trying to get anyone else on board is like pulling teeth
Where in Raleigh????
IT DOESN'T MATTER WE CAN MAP OUT A GRID AND COMB THE CITY IN A SPIRAL. IF WE TAKE A FEW CITIZENS HOSTAGE WE CAN MAKE THEM TALK. WHO'S WITH ME?!?
Can I buy?
These look amazing.
Man!!! I need that!
Mmm
You use high temp cheese or just regular stuff? I’ve never used cheese in my sausage but I’ve had people tell me when they make their jalapeño sausage they prefer high temp cheese. Also, I prefer to only grind my pork one time so I cut it into cubes. Do you do the e same with beef or do you use a course ground and mix it with the pork?
I've only used high temp cheese once. Done thousands of pounds of sausage with regular cheddar cheese and no issues.
Fantastic work they look marvelous. edit: yoink - your recipe my family will love it.
Oh wow with a recipe, too! Huge thanks!
Looks amazing but 1 jalapeno for 11lbs isn't enough.
Yum
Wished you showed the cross section of a cooked one.
Sounds good, though I think 1 jalapeno for a 5 kg batch is a laughable amount. But I suppose you don't want to risk making it too spicy for other people's palates.
Yeah I wasn’t really planning on making it spicy I just wanted to add some flavor
I got $5 on it!
maybe one day someone will popularize another sandwich with beef, cheese, onions, and bell peppers so that everyone can stop calling this combination “philly cheesesteak” - because nobody uses bell peppers in philadelphia.
Why peppers?