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Thursday, November 13, 2014

Tony's Recipe of the Month: Thanksgiving Fire Pit Sausage

Tony Abato, our VP of Sales here at Intech Services, and an amazing Italian chef, will be sharing one of his delicious recipes every month. Trust us, you don't want to miss out on what Tony's cooking! 

Giocchino's Thanksgiving Fire Pit Sausage

Sweet Italian sausage
Yellow onions - cut in big, long pieces
Bell peppers - any color except green, cut in big, long pieces
Bread rolls - big enough to hold a sausage, onions, and peppers

Tin foil - sheet big enough to envelope 6 sausages, onion, and peppers
Olive oil - smeared lightly on tin foil

Combine 4 or 5 sausages, peppers, and onions on a lightly oiled piece of tin foil. Fold and crimp up foil to envelope everything. Place directly on the fire until cooked.

My friend is a magician. 

It’s a Saturday after Thanksgiving with two days to recoup behind us. By now everybody’s pretty much turkey’d out. But this day is not about prep work, place settings, and pies.  

No, today is all about cracking that two-day food induced cocoon wide open, its about getting back on your horse, and taking a big bold swing at this year’s fourth night of the Thanksgiving Holiday. A long, holiday weekend Saturday night can be a beautiful thing, but you have to work at making it happen.  So in Famiglia mia, for this night we gather the troops.  We cast the sien for the stout of heart. We man the phones. 

And here’s the pitch:
“Why don’t you bring your tribe over here tonight?  My son is building a fire outside in the pit as we speak.  We have plenty Thanksgiving stock wine and beer, and plenty of coats and sweat shirts for you after the sun goes down.  My bride is “repurposing” the last of the leftovers for appetizers. 

Should my prospect waiver with my pitch as delivered; I go directly to the close:
 I say, “Giocchino Pane is coming over,”. . . (and here I pause for effect) . . . then I say, “he’s bringing his Thanksgiving sausage.”

When I play the Giocchino card and I my close rate is a 100%. 

On this night years ago my friend Giocchino Pane rolled into the yard with a pile of tin foil envelopes full of sausage, onions and peppers.  Deftly, without introduction or oration he waded through all of us seated around the fire and placed the envelopes, positioning each for maximum heat – minimal flameWhen ready, we produced a big white deep-dish porcelain-serving tray where he displayed with a flourish each silver packet’s steaming contents.

Today, Giocchino’s Thanksgiving Saturday sausage is as much a family tradition as my Gramom’s Christmas ravioli, as much as my Cari Marie’s Thanksgiving ciabatta and pancetta stuffing. Goes to show ya . . . there’s magic in every meal.


Keep checking the blog to see Tony's Recipe of the Month.  Did you try this recipe?  Let us know what you thought of it or if you have questions for the chef, post them below!

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