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.

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.

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