Yes it was HOT!! Thankfully it’s cooler now, but still warm.
Heres a sausage pic from San Gennaro Feast last year …
On a related topic here is my video of a guy making zeppoles the correct way. He was Italian too, I believe …
Ladie’s and Gentlemen—-you have been great. I thank you, and I am
sure those who eat my Saw-seach and Peppers, from now on, will thank you
Big fat coincidence—–in talking about my problem of making good S&P
heros with some folks at the hot tub a gentleman (aren’t we all) told me
about a great Italian Market in St Pete. He did not remember the name
and he was not sure of the exact address but gave me a rough idea.
So off I went and didn’t find it. But, Low and Behold (great combo,
love their music) today on this very site FOODBME has given me the name
and address of the market. Thank you kind sir.
No Problem! Enjoy! As several have stated, it’s all in the Quality of the sausage and the bun. Supermarket, factory made sausages just don’t hack it. A good Italian market should be able to produce the real deal!
the ancient mariner
Good Luck Zig—– LA is hot today 113 degrees according to the papers. You will be able to cook your sauce-each without using gas or electric. Mamma Mia that’s too hot —-sell Italian ices in weather like that.
There ain’t nuttin better than a good sausage & pepper sam-itch. Call it what you will, and the roll is mucho important. Hope you sell 80 or 100 every day.
Hey thats funny .. this is an old post, but my sister lives in Rye also … I’m in LA and plan on opening a Peppers and Sausage cart.
Re: the san gennaro experience, having studied this the past year most of the sausage comes from large scale Ny wholesalers (not high end stores), commonly use canned pepper strips (such as Port Royal brand), fresh onions (xtra jumbo) and usually use some salt/pepper/garlic powder/oregano shake on their onion and peppers, in addition maybe 90% use the same Brothers Feast bread (I have been to the bakery … great people).
Even the famous Fasullo’s only used homemade hot sausage last time I was there (2009). Their sweet was from one of the major wholesalers as well.
The experience alas, as you note, can only be had by being there. It is something to watch the busy ones crank out 70-100 sandwiches an hour (x $7 = $600+/hour = $7200+/day) … wow
It remains my inspiration. Heck I’ll be happy to sell 80 in a day!
the ancient mariner
sausages and peppers—-HELP ?
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