How to Cook Fresh Sausages
All fresh sausages are hand made with natural casings. They can all be simmered, grilled or fried.
To grill these sausages, place them on the grill over low heat, turning frequently, until they have a nice brown color—approximately 15 minutes. If the grill is too hot, the sausages will split open completely and lose their flavor. When the sausage is fully heated, it should crack open only slightly. Serve them on a roll or bun and top with sauerkraut and mustard.
To fry, simmer them first in water or stock for about 8-9 minutes. Then, remove from the liquid, use medium heat and fry until they get a good color on the casing.
All fresh sausages are hand made with natural casings. They can all be simmered, grilled or fried.
To grill these sausages, place them on the grill over low heat, turning frequently, until they have a nice brown color—approximately 15 minutes. If the grill is too hot, the sausages will split open completely and lose their flavor. When the sausage is fully heated, it should crack open only slightly. Serve them on a roll or bun and top with sauerkraut and mustard.
To fry, simmer them first in water or stock for about 8-9 minutes. Then, remove from the liquid, use medium heat and fry until they get a good color on the casing.
Mom's Famous Mustard
You can easily make your own Sweet German Mustard.
Combine in blender 1 cup white vinegar and 1 cup Coleman's Dry Mustard
Add in 3 eggs and 1 cup of sugar and blend until smooth.
Put into a saucepan and cook over low heat until it comes to a boil, stirring all the time.
Pour into jars; 1 batch yields about three 4oz jars
Combine in blender 1 cup white vinegar and 1 cup Coleman's Dry Mustard
Add in 3 eggs and 1 cup of sugar and blend until smooth.
Put into a saucepan and cook over low heat until it comes to a boil, stirring all the time.
Pour into jars; 1 batch yields about three 4oz jars
Grilled Bratwurst with Beer, Mustard, and Sauerkraut
- 2 cups lager-style beer
- 3 tablespoons Mom's Mustard
- 1 (1 pound) package sauerkraut, with juices
- 6 sprigs thyme (optional)
- 2.5 pounds Bratwurst or Oktoberfest sausages
- Buns and mustard for serving
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.
- Combine beer, mustard, and sauerkraut in a 10-inch square disposable aluminum pan. Alternatively, construct a tray out of a double layer of heavy duty aluminum foil, 10 inches square, with sides about 2 inches high. Stir until mustard is broken up and mixture is homogenous. Add thyme sprigs. Nestle sausages into sauerkraut.
- Place tray on hot side of grill and cook until simmering, about 4 minutes. Slide to cooler side of grill. Cover grill with vents over the sausages. Cook with all vents open until sausages register 140° to 145°F on an instant read thermometer, about 20 minutes, turning once in the middle.
- Remove lid. Using tongs, remove sausages from sauerkraut and place directly on cooking grates over hot side of grill. Cook, turning occasionally, until well browned and crisp, about 3 minutes total. Return to sauerkraut. Toast buns over hot side of grill if desired. Serve sausages with buns, mustard, and sauerkraut.
Dilly New Potato Salad with Summer Sausage
Ingredients
Preparation
Read More http://www.bonappetit.com/recipes/2012/07/dilly-new-potato-salad-with-summer-sausage#ixzz22pWYAWDN
- 4 pounds 1"-diameter new potatoes, preferably red-skinned
- Kosher salt
- 1/2 pound Traditional or All Beef Summer Sausage, cut into 1/2" rounds
- 6 tablespoons (3/4 stick) unsalted butter, cut into small cubes
- 2 tablespoons whole grain mustard
- Freshly ground black pepper
- 3 tablespoons coarsely chopped fresh dill plus more for garnish
- 2 tablespoons chopped fresh chives
Preparation
- Place potatoes in a large pot. Add water to cover by at least 1"; salt water generously. Bring to a boil over medium-high heat; immediately reduce to a low simmer. Simmer potatoes until tender, about 20 minutes. Drain potatoes, reserving 1/2 cup cooking liquid.
- Meanwhile, heat a grill pan over high heat. Add sausage rounds and cook on one side until charred in spots, about 5 minutes (do not grill second side). Let sausage cool. Cut sausage into 1/2" cubes and set aside.
- Combine potatoes, butter, mustard, and 3 Tbsp. potato cooking liquid in a large bowl. Toss, adding cooking liquid by teaspoonfuls as needed, until butter lightly coats potatoes with a glossy sauce. Season potatoes to taste with salt and pepper.
- Using a potato masher, lightly crush the potatoes (you want them to just break open but not fall apart). Add 3 Tbsp. dill, chives, and half of sausage; toss once. Scatter remaining sausage over top and garnish with chopped dill.
Read More http://www.bonappetit.com/recipes/2012/07/dilly-new-potato-salad-with-summer-sausage#ixzz22pWYAWDN