It's Week 2 people! Time for some more grub!
WEEK 2 - An AP Sausagefest
So after rubbing our turkeys last week then dipping them in oil we're moving on this week to the refined world of sausages. Sausages, smokies, dogs, brats are all tailgating classics. Everyone seems to have a different way of doing them but one thing is consistent, they're on everyone's food roster.
I could probably rip off multiple posts on just the cooking aspect of sausages alone considering the various methods available but this week I'm going to focus more on some new(or old?) methods to dress them up and scarf them down. Ladies and gentlemen, let the sausagefest begin!
Dine Safely, Use A Condiment...
Condiments are 90% of what makes a great dog. OK maybe it's closer to 40% or 17%? I don't know, it's hard to qualify it with a number but for the sake of this post making sense and to stop me from rambling, let's pretend like it's important. Whether it's just a line of mustard or loaded up so much you can't see the dog, the condiment makes the sausage and defines the individual.
Being an avid reader of the post here on AP I've noticed a common formula to success lately. Something the fans are loving. Great responses to Kissel and Kalo's posts have proven that AP loves the visual breakdown, so today for the first time I'm going to
completely knock off use that method as well. The NFL is a copycat league and I'm just giving you what you want.
Here's this weeks breakdown on the condiment and it's role on the roll:
For this example I'm going with a highlight of the classic dog with ketchup, mustard, relish and onion. As you can see in the above shot I've outline the important players. The red, yellow, and green showing the lack of ketchup, mustard and relish in the appropriate areas as well as the lack of onions at the spots marked with the white Xs.
What you're looking at now is a pre-eating picture of the dog from the side. The ketchup and mustard seem to be in position and filling their gaps properly but the onion and relish are clearly not setting the edge. This is going to cause problems once we get eating stage of this play.
This final picture really sums up the perfect play. All four condiments are lined up in their appropriate positions as shown by the random black arrows. In the end what we're left with is a perfect dog that seems to not be ruffled by the pile of chips next to it.
This Isn't Your Grandpa's Vienna Sausage and Schlitz...
For our first sausage recipe I'm going with a personal favorite Dog. It requires a little leg work but all stuff that's easy to do at home and then throw in the cooler and take to your gating.
Bacon Wrapped Sonoran Dogs
For this recipe you're going to need a package of your favorite hot dogs. It doesn't really matter what kind or brand but preferably a Hot Dog not smokie, etc. Also you need a solid roll for this. Something soft and fresh on the inside but a roll that has a more crunchy, liquid repellant exterior so it doesn't get soggy(lobster roll or something like that).
- Wrap you dog in bacon and secure it with a toothpick. One slice, two slices, all depends on how much you love bacon. After, throw the dogs on the grill and cook to your liking.
- In a pot, warm up some homestyle/ranchstyle beans or bbq beans or something similar, to a simmer, then remove them from the heat and strain as much liquid off of them that you can.
- In a bowl combine three tomatoes(seeded and sliced), 1 medium sized red onion(diced) and half a bunch of cilantro(minced). In a seperate bowl dice two avocados and squeeze in two limes. After that combine both the tomato and avocado mixtures into the same bowl.
- Put some mayo into a squeeze bottle and water it down a bit with a little bit of milk. You don't want it too thin so add milk a little at a time until you like the consistency(about 2 tablespoons per cup of mayo)
- Assemble the hot dog by laying the beans on the bottom of the bun, followed by the bacon-wrapped dog, then the avocado pico de gallo on the dog and finally the mayo drizzled on top.
Grab a plate and Enjoy!
Ladies and gentlemen, Justin Houston.
The second entry this week is a great way to try an old favorite. When it comes to my sausages I'm of the attitude that "if it ain't broke, don't fix it" and really give me a brat on a bun and throw some kraut on it, but if you want people to come back to your party and want to try something new then here you go.
For this recipe pick your favorite brat and your favorite bun and cook the actual sausage your favorite way. If you love beer brats you can buy the that way or if you're ambitious give this a try:
- Prick your bratwursts(2lbs) with fork to prevent them from exploding as they cook. Place in a large stock pot with the onions(2 sliced), butter(1 cup), and beer(6 cans). Place pot over medium heat, and simmer for 15 to 20 minutes. Then grill to your preference.
Once your brats are cooked and ready to go, it's time to turn it into a reuban(of sorts)
- sautee onion(1) in a fry pan and then late in the cooking add 1 can(14oz) of strained sauerkraut to warm.
- in a bowl combine 1/3 of a cup of Thousand Island dressing and 1/4 cup or coarse ground mustard.
- spread the dressing mixture on one side of the inside of the the bun(toast on the grill if you like) and add a few slices of swiss cheese on the other side.
- Add brat to the bun and then top with onions and sauerkraut.
Beer For Every Occassion With KaloPhoenix
Aecht Schlenkerla Märzen
That's right, a German beer for your German Bratwurst. This is easily my favorite Marzen style beer. This beer smells of smoky barbecue flavors, and pours a foamy head. The flavors are very smoky, almost with a bacon flavor at points, with a slight hint of chocolate on the backend. It doesn't have a very carbonated finish, so it will leave those delicious smoked flavors (BACON!) on your palette without the tingling of your tastebuds. Will go especially well with the any smoked meats, but works especially well with Brats.
Warsteiner Premium Dunkel
For the lighter beer drinkers out there, this one's for you. It looks dark, but the flavor comes through mild, with a little smokiness and hints of coffee. Dunkels are meant to pair with rich, hearty foods...especially sausages. The flavor disappears rather quickly and leaves a nice clean mouthfeel. You'll find this one goes over well with beer drinkers of any type.
Know Thine Enemy- Dallas Cowboys
So once again I had some issues finding a gating type food that our competitor's city is known for. There's the typical Tex Mex or beef BBQ but those seem to be Texas in general type foods and I'm saving BBQ for an extravaganza in a future post. So because there's nothing specific that I can find I'm starting a new segment in this post series......
GB Bails Out Your Sucky City Because You Have Nothing To Call Your Own
The title is a work in progress. So this week I'm taking a Dallas/Texas classic and doing them a favor by turning it into a tailgating type food. Chicken fried steak is a delicious, battered steak, pan fried and doused in gravy but it's not really tailgating appropriate. The transition to a tailgate food is so easy though! Take your CFS, make the gravy a little bit thicker then normal(so it isn't running everywhere- unless you like that) then put the two on a bun topped with tomato, lettuce and red onion. I present The Chicken Fried Steak Sandwich.
There we have it. Week 2 in the books. What made week 1 so successful were all the great comments and sharing of other peoples experience. Last week we got a lot of "first party/gate of the year" type stories so this week if you need an ice breaker, tell us about you sausage. What kind of sausage is it, how do you cook it, what do you like on it. We've got a lot of great cooks and BBQ'ers out there so bring on the knowledge! Thanks AP and Kalo for making this post great.