So many choices

Post by **Butterbean** » Sat Dec 14, 2013 09:49

Been asked to make 40 lbs of fresh sausage for a Christmas event next week. Business is doing a customer appreciation cook for customers and the owner has asked me to make some sausages for him. They plan on cooking the sausages on a grill. The cooks will be the help at the business and I'm not sure how knowledgeable they are about grilling sausages but its not rocket science so they shouldn't kill anyone.

My problem is trying to figure out what to make and would appreciate some ideas. I thought I might make 2 or 3 different recipes. Owner just told me not too spicy but some spice would be alright. Was thinking about maybe making one from mild to semi-spicy but not hot.

Would appreciate any suggestions on your favorite grilling sausages.

Thanks in advance.

Rick · Post by **Rick** » Sat Dec 14, 2013 16:21

Well, I'm kind of partial to an extra garlic kielbasa myself. I mean to say, I don't think you can really over garlic anything, can you?

I'd simmer it in beer, and keeping with the request for grilling, I'd remove it from the beer and slap it on the grill long enough to brown it up!

Any local bakeries that could provide you with a good seeded rye bread to go with?

Post by **Butterbean** » Sat Dec 14, 2013 16:58

They would look at me funny if I suggested rye bread here. I'm a transplant in south Georgia so most peoples knowledge of sausage is limited to how much sage or red pepper is added to the meat and unfortunately the suggestion of simmering the meat in beer would be viewed as sacrilege and a waste of beer since beer is to be kept cold and drunk quickly.

Other than that, a garlic sausage sounds good. Thanks.

I don't mean to be derogatory toward the people here but when it comes to food they are pretty ignorant to what the world has to offer. Everyone loves what I make and some say some is the best they have ever eaten but then when asked to make something many tell me what they want which limits my creativity and their ability to experience things outside of their comfort zone. I don't want to imitate the three sausages that are normally sold in this area so I'm bucking the order a little by wanting to make some outside their comfort zone but the way I see it a good sausage is a good sausage no matter where its eaten.

I would prefer freedom to make the decision without any input and just make some sausages but I figure if I can get some ideas of what people like to grill in other areas I can't go wrong and if I do - I refund the money.

Rick · Post by **Rick** » Sat Dec 14, 2013 19:13

Butterbean, if I read you right, beer is no. 1 in importance and sausage is no. 2. LOL Hey, that's alright, whatever keeps the customer happy I always say! Some use mustard and others use ketchup, and then there's those out in left field who prefer mayo! LOL

ssorllih · Post by **ssorllih** » Sat Dec 14, 2013 20:01

Chaurice sausage is always well received here.

crustyo44 · Post by **crustyo44** » Sat Dec 14, 2013 21:15

Personally I would include a mild, fresh csabai. Nobody ever complains about them when I make them. Just make sure you use a quality sweet paprika powder and stew the garlic in some water. Use the water as well in the mix.
Good Luck,
Jan.

el Ducko · Post by **el Ducko** » Sat Dec 14, 2013 22:23

My neighbors like Texas Hots (originally by Blackriver, modified by NorCal Kid).

Recently, though, Krainerwurst http://wedlinydomowe.pl/en/viewtopic.php?p=14295#14295 has been a surprise hit. It takes a bit of effort (cured, smoked, cooked), but not that much more, and it sure is good. Leave out the Bactoferm for the cured, smoked [instead of the semi-dry] version, per the recipe.

I suppose you could substitute bulldog meat for Jawjuns' enjoyment.

Post by **Butterbean** » Sat Dec 14, 2013 22:49

el Ducko wrote:I suppose you could substitute bulldog meat for Jawjuns' enjoyment.

Years ago this was actually did this at a wild game supper at UGA and for some reason when the "mystery meat" was revealed people actually got upset for some reason. Good is good right?

sawhorseray · Post by **sawhorseray** » Sat Dec 14, 2013 23:03

Polish, Italian mild, and hot links would cover all your bases. The nice thing about poaching the sausage in beer and onions is that right after removing the sausage you can drain the onions and sautee them in butter, use them in place of sauerkraut, enhancing the cholesterol factor. I used to deep-fry turkeys and grill sausage for a construction company Xmas party of about 150, only the special few got the onions, like the boss. RAY

Post by **Butterbean** » Sat Dec 14, 2013 23:12

I went up and talked to the guys that are doing the cooking and they liked the idea of having a selection rather than the same old thing. They have a pretty limited setup to cook on so I volunteered my big pot and a fish cooker so they can poach the sausages. I suggested beer but I don't know if this will fly with them but I did convince them to poach them first since this would speed up their cooking and reduce any bottleneck. I was thinking of letting them borrow my 20 gallon pot but I guess a six gallon pot might be more economical if they do the beer. If I was over the cook I know what I'd do but my job ends with the sausage making and I'm just trying to make it idiot proof because I'm sure I will be blamed if they make a mess of things.

ssorllih · Post by **ssorllih** » Sat Dec 14, 2013 23:12

If you have venison it works very well in loukanika.

el Ducko · Post by **el Ducko** » Sat Dec 14, 2013 23:14

ButterBean wrote: el Ducko wrote:
I suppose you could substitute bulldog meat for Jawjuns' enjoyment.

Years ago this was actually did this at a wild game supper at UGA and for some reason when the "mystery meat" was revealed people actually got upset for some reason. Good is good right?

Yeah. "How 'bout them 'dogs?" ...literally!

Post by **Butterbean** » Sat Dec 14, 2013 23:25

BBQ'ed low and slow, pretty darn good.

Post by **Butterbean** » Mon Dec 16, 2013 00:39

Ended up making polish, brats and some garlic sausage. Had to try them out for quality assurance purposes. Polish never made it to the plate but here is the brat and the garlic with onions and swiss chard sauted with some garlic and muscadine wine. I don't think they will be asking for their money back.

Post by **redzed** » Mon Dec 16, 2013 20:29

Which Polish sausage did you make?