Grilled sausages

Yield: 1 servings

Measure Ingredient
2 pounds Fresh beef and lamb sausage links with; about
\N \N ; rosemary
2 pounds Smoked whiskey fennel pork sausage links; about
\N \N Homemade tomato ketchup; (recipe follows)
\N \N Assorted mustards
12 smalls French loaves or hot dog buns; up to 16
4 mediums Onions; chopped
4 \N Garlic cloves; chopped
\N \N Four; (28-ounce) cans
\N \N ; whole tomatoes,
\N \N ; drained
½ cup Sugar
1 cup Cider vinegar
1 teaspoon Whole cloves
1 teaspoon Whole allspice; crushed
1 \N Cinnamon stick
1 teaspoon Celery seed
2 teaspoons Dry mustard
1 teaspoon Paprika
\N \N Tabasco to taste



Prepare grill.

Grill fresh sausages on an oiled rack set 5 to 6 inches over glowing coals, turning them, 10 to 15 minutes, or until cooked through (170F. on an instant-read thermometer). Grill smoked sausages on rack, turning them, 5 to 8 minutes, or until heated through.

Serve sausages with ketchup and mustards on bread.

Make the tomato ketchup:

In a heavy kettle cook onions, garlic, and tomatoes, covered, over moderately low heat, stirring occasionally, until onions are very soft, about 40 minutes. Force mixture through a food mill fitted with coarse disk into a bowl.

In cleaned kettle stir together puree, sugar, and vinegar and simmer, uncovered, stirring frequently to prevent scorching, until reduced by half, about 20 minutes.

Tie cloves, allspice, cinnamon, and celery seed in a cheesecloth bag and add to tomato mixture with mustard and paprika. Simmer mixture, stirring, until very thick, about 10 minutes. Discard bag and season mixture with Tabasco and salt. Ketchup may be made 10 days ahead and chilled, covered.

Makes about 1½ cups.

Serves about 12.

Gourmet July 1994

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Converted by MM_Buster v2.0l.

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