Carl's Meatlovers Sketty sauce

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Carl
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Carl's Meatlovers Sketty sauce

Post by Carl » Sat Mar 29, 2008 5:33 pm

Warnings:

*Quantities are listed as to feed a hungry group, several times. Scale as desired.

*Extremely labor intensive. This is why it is scaled this way. Makes many batches, and saves on labor later.

*Cooking is done in 5 stages. Pay attention

*This is setup to take several days


Ingredients:

2 lbs. ground meat (Bison, Antelope, and Venison are acceptable substitues. No Bird meat, turkey, chicken, etc.)

6 links smoked Hungarian Bratwurst (find a good German, hungarian butcher locally)
2 links smoked Chorizo
2 links smoked Andouille
1 lb. sweet Italian sausage
1 lb. Hot Italian sausage

3 large bell peppers
16 oz. small button mushrooms
16 oz. large mushrooms
2 large sweet onions
Halipinio peppers (as desired)
4 heads garlic (adjust as desired)
Shreaded Italian cheese (Motzerella & parmisian mix)

For the tomato portion:
I use a shortcut, as I can never cook tomatoes just right.
If you can, more power to you. Make up enough for @ 4-6 lbs. tomato sauce.

Shortcut:
BASIC sketty sauce or tomato paste is acceptable. Flavored sauce is self defeating.

@ 2 large jars reqired.

Spices:
Hungarian Peperika
Ground red & black pepper
Oragano
*brownie spice* (optional)


To start:

Get ingredients ready:

Use small mushrooms whole
slice large mushrooms medium to fine
cut both peppers in 1/4" strips
Dice onions
Dice (not crush) garlic

(this takes a while)


OK, so now we are ready to cook:

Both hot & sweet Italian sausage needs to be cooked seperately by grilling, or broiling. Cooking time is short, time accordingly. Cook by themselves, as needed. Cut into bite size pieces. Put aside.

For the rest, note that the ingredients are common to several cooking steps. Use as needed.

The rest of the sausage, place in a large glass pan, single layer.
(note: @ 1/3 of peppers, etc. are used)
Mix peppers (both) onions, mushrooms and garic together. Cover sausage (you can also mix together, but covering is better) with this mix.
Add water, as required to 1/2 of the sausage is covered.
Add pepperika as desired.
Cover with foil, and cook at @325 for several hours (may be as much as 5-6 hours, depending on patience). Add water (if required) to keep mix from burning.

When cooking is done, cut sausage into bite size. Put aside. Leave pepper/onion mix with it, as is.

NOTE: This portion can also be considered a meal in of itself. Great on rolls.

Mix the remaining peppers, onions, mushrooms, and garlic (leave a small portion of garlic aside) together.

Using a LARGE pot, add @1-2" water, and add the mix.
Cook, using medium to medium/low heat. (almost stewing the stuff) sturring as needed until mix is turning brown, and liquid is mostly evaporated. DO NOT HURRY THIS STEP.

When done, turn up heat to medium-high and add ground meat. Cook until brown. Make sure meat is fully cooked.

Remove and drain.

Add this mix into large crock pot (stovetop can be used, but use low heat).
Add sausages (all kinds), garlic, spices as desired (oragano, pepperika ground pepper), and a handfil of cheese. Add tomato (or sketty sauce) to a thickness that will hold a metal spoon upright.

Cook on low for @8-10 hours, sturring occasionally. Do not let it burn. Stirring is required.

Sauce will turn a burgandy color.

When this is complete, divide into serving portions. Freeze. Thaw. Repeate slow cooking process. DO NOT MICROWAVE.

Cook noodles, and cover with sauce, add grated cheese, and garlic bread on the side.

Can also be eaten on a roll, much like a sloppy joe.

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streetsoldier
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Post by streetsoldier » Sat Mar 29, 2008 6:39 pm

You forgot the 2 cups of "Dago Red"...essential for a truly Sicilian/Calabrian/Tuscan culinary experience.

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Carl
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Post by Carl » Sun Mar 30, 2008 10:55 am

iamlookingup wrote:Wow. :faint:

You're welcome to come over to my house and cook it FOR me, anytime! :lol:
That's too much work for me. :embarrassed: I CAN cook, but abhor it. :ohwell:

Sounds lie a plan.

Are you going to throw in dessert?


:hubahuba:








ducking now....

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Carl
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Post by Carl » Sun Mar 30, 2008 2:30 pm

I'll admit it is a lot of work.

But done at those quantities, it makes many meals.

And boy, is it yummy.

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College Boy
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Post by College Boy » Sun Mar 30, 2008 2:34 pm

My mother makes good skets sauce, but I just buy it in a jar. I guess that I am a philistine.

-Mike

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ConsrvYank1
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Post by ConsrvYank1 » Sun Mar 30, 2008 6:49 pm

college boy wrote:My mother makes good skets sauce, but I just buy it in a jar. I guess that I am a philistine.

-Mike
At least buy the kind with the sausage in it. While there is not a lot of sausage, the flavor is better than the other sauces.

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College Boy
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Post by College Boy » Sun Mar 30, 2008 6:58 pm

ConsrvYank1 wrote:
college boy wrote:My mother makes good skets sauce, but I just buy it in a jar. I guess that I am a philistine.
At least buy the kind with the sausage in it. While there is not a lot of sausage, the flavor is better than the other sauces.
I usually grill sausage and add it to the sauce along with some parmesan cheese. I guess that I am not a kosher chef.

-Mike

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Fatherducque
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Post by Fatherducque » Mon Mar 31, 2008 8:02 am

2 lbs. ground meat (Bison, Antelope, and Venison are acceptable substitutes. No Bird meat, turkey, chicken, etc.)
How about rodent, lagomorph, or reptile?
6 links smoked Hungarian Bratwurst (find a good German, hungarian butcher locally)
Here? You gotta be kidding?

With summer here I won't be able to use this until this until next December, when it cools off! Rats! Looks good!!!!

May try it anyway and drive up the power bill.

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Carl
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Post by Carl » Mon Mar 31, 2008 2:08 pm

iamlookingup wrote:
Carl wrote:
iamlookingup wrote:Wow. :faint:

You're welcome to come over to my house and cook it FOR me, anytime! :lol:
That's too much work for me. :embarrassed: I CAN cook, but abhor it. :ohwell:

Sounds lie a plan.

Are you going to throw in dessert?


:hubahuba:


ducking now....
Yeah...and I'll need one of these...:ialu:
Handcuffs too?

:mrgreen:

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Carl
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Post by Carl » Mon Mar 31, 2008 2:10 pm

Fatherducque wrote:
2 lbs. ground meat (Bison, Antelope, and Venison are acceptable substitutes. No Bird meat, turkey, chicken, etc.)
How about rodent, lagomorph, or reptile?

Should work just fine. The bird flavor clashes with the sausage, but rodents shouldn't be a problem.
6 links smoked Hungarian Bratwurst (find a good German, hungarian butcher locally)
Here? You gotta be kidding?

Let me know, if you are interested, I can have some sent down.
With summer here I won't be able to use this until this until next December, when it cools off! Rats! Looks good!!!!

May try it anyway and drive up the power bill.

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Carl
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Post by Carl » Mon Mar 31, 2008 2:49 pm

iamlookingup wrote:
Carl wrote:
iamlookingup wrote:
Carl wrote:
iamlookingup wrote:Wow. :faint:

You're welcome to come over to my house and cook it FOR me, anytime! :lol:
That's too much work for me. :embarrassed: I CAN cook, but abhor it. :ohwell:

Sounds lie a plan.

Are you going to throw in dessert?


:hubahuba:


ducking now....
Yeah...and I'll need one of these...:ialu:
Handcuffs too?

:mrgreen:
What you wear is your business...

OOOoooooooo.....


I'm coming nekkid.


:rofl:

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Jarhead
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Post by Jarhead » Mon Mar 31, 2008 3:58 pm

iamlookingup wrote::faint:

:rofl:

Don't you dare! :ialu:

You guys are incorrigible!
Encourage IALU, there's a difference

And I love to cook, this is gonna get done by me! Let you know how it goes.

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streetsoldier
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Post by streetsoldier » Mon Mar 31, 2008 6:47 pm

iamlookingup wrote::faint:

:rofl:

Don't you dare! :ialu:

You guys are incorrigible!
Ain't been in Corrigible fo' yeers...been in Satiable up 'till 'bowt tin yeers back. Long trips, twixt boat' o' thim.

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Carl
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Post by Carl » Mon Mar 31, 2008 9:26 pm

This recepe is an evolution in progress.

Many trials to develop (and many mistakes to eat) over many years of perfecting.


I can't blame anyone else for helping. This is all mine.

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Carl
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Post by Carl » Tue Jul 29, 2008 9:17 pm

bump.....for a friend....

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Carl
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Post by Carl » Fri Sep 19, 2008 9:58 pm

bump

for the heck of it

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Pixie
!!!!!!!!!!!!!!!!!!!!!!!!!!!!
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Post by Pixie » Sat Sep 20, 2008 8:04 am

Carl wrote:bump

for the heck of it
:wave: Carl!

I'm going to copy this recipe for my church. Once a month we have a "Get To Know Woodside" dinner for those thinking of becoming members and on an average month we feed 100 people.

I'll have to rework the recipe for some less expensive meats (I don't think our budget will allow for venison, bison, etc.) but I think I can make it work!

Thank you!!!!!!!!!!!!!! :wave:

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Carl
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Re: Carl's Meatlovers Sketty sauce

Post by Carl » Tue Sep 29, 2009 10:08 pm

Posting a bump, as I am making it again for my son's birthday party.

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