<nailshooter41@[EMAIL PROTECTED]
> wrote in message
news:f5c1c627-b7e3-406f-abdf-dd37c2a423ea@[EMAIL PROTECTED]
> On Jun 21, 2:03 pm, "Joseph" <jrpitz...@[EMAIL PROTECTED]
> wrote:
>> I smoke sausages as secondary meat in with the butts, ribs
>> etc... I have never rubbed, marinated or flavored them with
>> anything but smoke and am thinking they should get a little more
>> attention. I like the results of smoking'em but is there
>> anything else worth trying? I am a avid less is more kind a guy
>> when it come to food prep. Now that I have ventured into true
>> BBQ, I am wondering if I should do a little something extra with
>> the brats or sausages.
>>
>> Joseph
>
> Just my opinion on this, but we have a long line of standing
> tradition
> with Polish and German sausages here in South Texas. Think
> Wurstfest,
> which is held about 25 minutes from my front door every year:
>
> http://www.wurstfest.com/wurststory.htm
Lucky Dog!
>
> It is authentic enough that we now have about 200,000 visitors
> from
> Europe every year, mostly Germany. Overall attendance from
> everywhere
> for the week is about 3 million visitors, or so they claim.
> (These
> might be based on daily ticket sales, so there could be repeats.)
http://www.bratfest.com/index.php
>
> The undisputed stars of the show are sausage and beer, in that
> order.
> Bratwursts are few and far between, and pretty much a no show.
> They
> are cooked for those that don't like the traditional German/Czech/
> Polish style sausage and cooking methods we have here.
What is Traditional German sausage if not bratwurst? Do you
mean loose sausage meats or the like?
>
> I have never understood why someone puts a sausage in beer. You
> have
> two nearly perfect creations that you have now made mediocre by
> combining them. Damn you network cooks!
I have tried this and it works very well if you need to keep'em
in eating condition over a period of time. To each his own though,
I like what I like and do not care if it's low brow or not. Brats
and Beer, heavenly combination of good eats. IMHO
>
> The point is that when they are cooked around here, no one I know
> does
> anything to them. A good sausage is already heavily spiced with
> all
> manner of things from jalepenos and black pepper to monsterously
> heavy
> doses of garlic/***in/onion/cayenne with all points in between.
>
> A good sausage needs no help. A while on the grill to get a smoky
> taste to it, a quick trip directly over the fire to crisp up the
> skin,
> and that's it.
>
> Mind you, we aren't talking about Hill****re Farms or Eckerdt or
> some
> of those mass produced supermarket sausages. Those need all the
> help
> they can get.
I can't say I like those brands, but I use the ring sausages
for lots of recipes. I like using fresh sausages for grilling and
smoking.
Joseph
>
> Robert
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