Yesterday we were on Day 6 of the May Mildew-Fest here in New Jersey. The Scouts were supposed to have a cookout, with burgers and hot dogs on the grill, and then camp for the night in the field behind the parish center. When that field turned into a soggy mess and bad weather still threatened, plans to camp out were scrapped. The parents were happy about that; the boys, not so much. What boy has ever let a little mud get in the way of his fun?
With the possibility of thunderstorms, plans to cook on the grill were also scrapped. Fortunately our parish center has a large and fabulously-equipped kitchen, so it was easy enough to come up with a Plan B.
Here's the menu of our Cub Scout Porkalicious End-of-Year Un-Picnic:
- hot dogs
- sausage, pepper & onion sandwiches
- pasta salad
- tossed salad
- baked beans
- potato chips & pretzels
- watermelon slices
- Boost*, iced tea and water (5 gallons of each)
*it's a local thing.
We were expecting between 80 and 100 people. I don't know how many showed up but there were a few missing, and a few others we didn't expect.
Here's how I made the sausage, peppers and onions in a Nesco roaster. (Actually, TWO 18-qt. Nesco roasters were needed for this quantity)
12 pounds sweet Italian sausage, cut into 1 1/2-inch pieces
15 pounds green bell peppers, sliced
10 pounds onions, sliced
Drizzle of olive oil
Line cookie sheets with foil and place sausage pieces on foil, leaving a little space between each. Bake in regular oven for 25 minutes at 350. Larger pieces will take longer!
Layer 2/3 of the onions in the bottom of the roaster. Place all peppers on top of the onions. Place sausage on top of the peppers. Place remaining onions on top of the sausage, drizzle with olive oil and close the roaster. Stir after an hour and turn down to simmer at least another hour until ready to serve.