donny said...

> On Jun 8, 6:21 am, Walter Chan the Chinese Food Man
> > wrote:
>> My favorite being hot hungarian smoked. I don't make my own so I buy
>> sausage, bring it home and stab it in numerous places in order to
>> render fat while cooking. I prefer more of a lower fat sausage. Then
>> I grill it until it is really well done. Boiled potatoes are good
>> with this; I've never done pots on the grill. Maybe I'll try that.
>> This type of meal I like to eat very simply. Sometimes I'll serve
>> with French bread, or a very dark dark rye bread such as
>> Schinkenbrot. It's about the easiest thing under the sun, and when
>> this sausage is grilled over lump charcoal it is dynomite. I get the
>> sausage from the local farmer's market. The stuff in the supermarket/
>> grocery stores just is not the same. If you want your sausage
>> juicier(fattier)just don't stab it.
>> I tend to cook it to the point where it is almost(but not quite)
>> burned.
>> We used to make sausage for many years. We tended not to make it as
>> fatty as normal, so I am used to that.
>
> You can also get really good results just doing this stuff in a pan.
> Save the fat in the pan. i.e. to make an omlette, I saute' onion,
> mushroom, red pepper, some ham in this fat and put it in an omlette.
> Then add some havarti cheese. This is really tasty. Probably not
> very healthy though. Although the Wall Street Journal had an article
> a couple of years ago which stated that lard had health benefits. Go
> figure.


Walter,

Use wood or metal kabab skewers to keep the sausage from curling and it
makes it easier to grill/rotate evenly.

Best,

Andy