Sandwich Experimenting

It was fairly common around Scranton PA. In the 70's and 80's it was a staple at Thanksgiving and Christmas dinners. I preferred the raisin version, as I though it was more moist than the non-raisin version. With some butter on it, yum!

Not sure if it was an Irish thing, or just a northern coal field thing.

Memories.....
From what I read it was a northeast colonial thing. Wheat was harder to grow than the other grains so they used the corn and rye that would grow more easily. Molasses was basically a waste product from the Rum trade in that old trade triangle if you remember grade school.
 
tried a new to us tonight.
Sausage patties on the grill, Fresh raw jalapenos, raw onion, mustard on one side and mayo on the other. My wife skipped the mustard and mayo and used Jalapeno ketchup.
sorry no pics
reminds me of the sandwiches we’d have on those little pedestal grills at the state park growing up. Mom would start the charcoal, lay out some aluminum foil and start cooking onions and green peppers. Add italian hot sausage links and sear the outside. Before the sausages were fully cooked she’d slice them down the side and open them like a book and lay the open side down on the foil, sear to good brown fully cooking the sausage, then add barbecue sauce and mix in the onions in peppers and cook the works until the sauce was thickened. Slap down a sliced hard roll on top for a bit to warm up right in some sauce on a cleared area on the foil. Then making sure there was some sauce on the roll halves lay down the opened sausage and some saucy peppers and onions. Bbq sauce on italian sausage sounds bizarre but it works!
 
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While in New Orleans I had a "Debris" sandwich. I asked what makes up "Debris", the waitress told me that it was all the scrapings from the bottom of the meat roasting pan, prepared daily from yesterdays roasting. It was amazing...incidently about the cheapest thing on the menu, which often is the best.
I don’t know about a sandwich without some of that meat that made the dripping but that sounds wonderfully flavorful. I would sometimes make a small pork roast that is very well seasoned with salt, pepper and garlic powder. When done right the pan drippings are the best part. I would roast the meat with carrots, potatoes, onions, and celery in the pan. They tasted great too but I’d put that roasted drippings on the plate and sop it up with good rye bread. Garlicky!
 
reminds me of the sandwiches we’d have on those little pedestal grills at the state park growing up. Mom would start the charcoal, lay out some aluminum foil and start cooking onions and green peppers. Add italian hot sausage links and sear the outside. Before the sausages wet fully cooked she’d slice them down the side and open them like a book and lay the open side down on the foil, sear to good brown fully cooking the sausage, then add barbecue sauce and mix in the onions in peppers and cook the works until the sauce was thickened. Slap down a sliced hard roll on top for a bit to warm up right in some sauce on a cleared area on the foil. Then making sure there was some sauce on the roll halves lay down thenopened sausage and some saucy peppers and onions. Bbq sauce on italian sausage sounds bizarre but it works!
I want that now.
 
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