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Italian sausage "hot tub" (Bagna cauda) from Planet Barbecue!: 309 Recipes, 60 Countries by Steven Raichlen

  • white wine
  • Italian sausages
  • peppers
  • Italian rolls
  • sweet onions

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Notes about this recipe

  • Breadcrumbs on August 16, 2012

    p. 343 Since time was tight we did not use the wood chips/smoking method, instead we just skipped that and followed the direct grilling method. The only other change I made was to add some fresh garlic to the butter along w some fennel seed. I have to tell you, as this stuff cooked and simmered in the wine the aromas wafting off the grill were drool-inducing! In the master recipe, SR has you spread mustard over your grilled/toasted buns however that didn’t appeal to us for our Italian sausage. Instead I decided to drain off all but about 1/4 cup of the wine mixture then pour in a little marinara sauce. I also did a rough chop on the veggies and sliced the sausages then piled the mixture atop our grilled buns. We served these open-faced with a salad alongside. Delicious. We really enjoyed this and I’m happy to recommend the dish. Photos here: http://chowhound.chow.com/topics/861214#7528513

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