I have a new trick in my culinary bag and it is great! Köstliche Wurst!

[DemoTex]

I don't eat much sausage, so when I cook with it I want the best. I usually use it only in gumbo or split pea soups. A few weeks ago I ordered 10 pounds of garlic-pork link sausage from Dozier's in Fulshear, Texas. They froze the links and shipped Fedex next-day (cost me about $2/pound). It arrived still frozen.

I have made two batches of great chicken and sausage gumbo since I got it. However, tonight I tried something different.

I cooked a couple of links (enough for me for three meals or so) on the hickory cooker over indirect heat at about 300-degrees. I basted the links with a cider vinegar, water, black pepper, paprika, and Worcheshire (2:1 cider vinegar to H2O, and the black pepper, Worcheshire, paprika to taste). Meanwhile, I reheated a small portion of the 1-gal of hot German potato (potatoe for Freepers) salad that I made for my no-show in-laws yesterday (Bo-Jo's, another story for another day) with an equal amount of homemade sauerkraut.

I found some Anna Mae's Smokey Mustard in the re-fridge and warmed a few tablespoons of that, cut with a little canola oil, for a dipping sauce for the sausage. I'm not a big beer drinker, but I did find a couple of Sam Adams my sister left in the back of the re-fridge last Thanksgiving.

Anyway, it was a fantastic combination for a drizzly, foggy night in the mountains. It was my little late Oktoberfest here in the low-alps of western NC. Another meal for my repertoire.

Guter Appetit!

[DemoTex]

1. Kick for the Texas Hill Country Oktoberfest fans ... Where is you?

True BBQ Texas sausage, homemade sauerkraut mixed with hot piquant potato salad. Wo ist Sie?

Better than Otto's in Houston. I gar-on-tee!

[Poiuyt]

2. That sounds like a typical Wisconsin meal!

Brats and Beer!!

I live right near an old fashioned butcher who makes and smokes his own sausages and bratwurst. I usually just grill them slowly in a Weber, but that sounds really good doing it with hickory chips. This past summer I got a Weber Smokie Mountain water smoker for doing ribs. I'll have to try doing brats that way too.

[DemoTex]

3. Slight variation on the same, I guess.

But it is not a common meal down here. Actually, what I cooked tonight had more in common with Oberpfaffenhoffen (outside of Munchen) than Milwaukee. IMHO, anyway. Max nix if you like it. Eh?