Discussion:
A late summer barbeque recipe!
(too old to reply)
jvangurp
2017-09-18 15:58:37 UTC
Permalink
Raw Message
I’ll preface this to say that to this day I’m not sure if I read this recipe somewhere or just dreamed it. I’m starting to think it was the latter. Anyway here goes. Try it at your peril!

* Barbequed mild Italian sausage, on a large sausage bun
* Smear with cream cheese
* Top with sauerkraut, mustard, and ketchup

Sounds good, but the cream cheese and sauerkraut combo is a bit odd. Hope to god your dinner guests have a strong stomach!
Mike Spencer
2017-09-18 19:18:42 UTC
Permalink
Raw Message
I'll preface this to say that to this day I'm not sure if I
read this recipe somewhere or just dreamed it. I'm starting to think
it was the latter. Anyway here goes. Try it at your peril!
* Barbequed mild Italian sausage, on a large sausage bun
* Smear with cream cheese
* Top with sauerkraut, mustard, and ketchup
Sounds good, but the cream cheese and sauerkraut combo is a bit odd.
Hope to god your dinner guests have a strong stomach!
Take away Italian sausage, replace with knackwurst or bratwurst, and
the sauerkraut and mustard are entirely apropos. Bratwurst is
traditionally grilled so there you go. The cream cheese and ketchup
are probably a thinko. :-)

My seasonal dish doesn't need one them bourgeoise barbecues. ;-)
Collect half a peck of basil leaves from your garden, remove blighted
leaves and coarse stems. Make pesto in your blender, substituting
walnuts for the traditional (pricey, less flavourful) pine nuts,
grated Romano cheese instead of the Parmesan.

Cook a batch of rotini or fusili [1]. Lightly steam a bunch of
broccoli florets. Boil and cut into bite sized pieces 3 hot Italian
sausages (or saute slender strips of tender pork in your wok). Cut a
lot of fresh, vine ripened tomatoes into chunks. Combine, while the
pasta, broccoli & sausage are still hot, in a large bowl with chnuks
of feta and pitted olives. Mix well with a cup or more of the
pesto. [2] Serve with merlot or Mateus or, for non-alcoholic, strong
sweetened tea.

For a little added class (and extra bother) serve with fresh hot
Italian bread and garlic butter.

[1] More surface area to hold the pesto than spaghetti or similar.


[2] And of course, put the excess pesto in a mayo jar, cover with a
thin layer of olive oil and put it in the back of the fridge for
winter use. The extra olive oil make a waxy protective surface so
that, if some mold grows, it's easy to skim off.
--
Mike Spencer Nova Scotia, Canada
Loading...