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Thread: Bavarian Brats and Italian Sausage

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    Senior Member TEN-32's Avatar

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    Bavarian Brats and Italian Sausage

    I finally got the gazebo up and the deck furniture out and dusted off. Always a pain in the ass. Now its time for brats and beers. Here is how I like to do brats and other types of sausages on the grill. Sautee a sweet onion in half a stick of butter, add a can or 1.5 cans of beer. This will be the sauna for the sausages. Now grill your wurst, when done just move them to the beer sauna and you're good to go. I did cheat a bit and use the gasser but I was hungry LOL. You can hold them there for hours if you're feeding a group or have folks coming and going. They improve with time. Don't boil them just a low simmer. Lowest setting really. I like Stiegelmeier. They have an online store. Worth the money and often have deals. Lastly, God bless our fallen heroes this Memorial Day and always and never forget their sacrifice so that we can enjoy this way of life and God Bless America. We are under attack on all fronts internal and external. Never take this for granted.




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    Team GunsNet Silver 04/2014 El Jefe's Avatar

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    Looks fucking awesome, Matt.
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    Senior Member TEN-32's Avatar

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    Quote Originally Posted by El Jefe View Post
    Looks fucking awesome, Matt.
    Not bad. No complaints. *BURP* Now to the deck for a Punch Grand Cru 1998 and some as yet to be determined hooch. Cheers.
    Face your fear, accept your war.

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    Team GunsNet Silver 04/2014 El Jefe's Avatar

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    Quote Originally Posted by TEN-32 View Post
    Not bad. No complaints. *BURP* Now to the deck for a Punch Grand Cru 1998 and some as yet to be determined hooch. Cheers.
    Wheres the komodo?
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    Team GunsNet Silver 04/2014 El Jefe's Avatar

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    No cooking today, Mama's at work. So is the eldest boy.

    No, Ian (our 14 year old boy) and I are going to do the order some chit deal. Probably gyros and pizza.

    I'm having a few Boulevard KC Pils, and a glass of OGD-114. Burning a Fuente too.
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    Senior Member TEN-32's Avatar

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    I'm staying with the redneck theme...
    Face your fear, accept your war.

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    Team GunsNet Silver 04/2014 El Jefe's Avatar

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    Quote Originally Posted by TEN-32 View Post
    I'm staying with the redneck theme...
    Well, I guess theres no grape soda involved. Jayzuss.....
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    Senior Member TEN-32's Avatar

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    Quote Originally Posted by El Jefe View Post
    Well, I guess theres no grape soda involved. Jayzuss.....
    I know right? And I'm schooling Scheutz on Irish whisky in another thread. The humanity...At least its not Courvoisier and kool aid.
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    Guns Network Contributor 04/2013 El Laton Caliente's Avatar

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    Try some Andoulle sausage sometime. Spicier but I like it. If you do, add some bell pepper to the beer bath...
    We found out what "dealing" with progressive lefties is all about. Our side gives up something, they give up nothing and the progressives come back in a month or a year and want us to give up more... rinse and repeat...

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    Senior Member TEN-32's Avatar

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    Quote Originally Posted by El Laton Caliente View Post
    Try some Andoulle sausage sometime. Spicier but I like it. If you do, add some bell pepper to the beer bath...
    I've had it. Love it for sure but never had it on a bun. Jambalaya.
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    Team GunsNet Silver 04/2014 El Jefe's Avatar

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    Quote Originally Posted by El Laton Caliente View Post
    Try some Andoulle sausage sometime. Spicier but I like it. If you do, add some bell pepper to the beer bath...
    Agreed, but the brand matters. Johnsonville's isn't very good.
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    Guns Network Contributor 04/2013 El Laton Caliente's Avatar

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    Aidell's and Chef Davids aren't bad for Anoulli, but not as good as the local brands in Lousiana. Those have been all I can find out here in Kali.

    You're right, Johnsonville's sucks for Andoulli. I saw one brand I couldn't ID out here that was RAW sausage claiming to be Andoilli. Andoulli is always smoked; the good stuff the meat is smoked before the sausage is made and smoked again after it is in the casing.

    There is always: http://www.cajungrocer.com/food/fres...html?limit=all

    They are a little expensive though...
    We found out what "dealing" with progressive lefties is all about. Our side gives up something, they give up nothing and the progressives come back in a month or a year and want us to give up more... rinse and repeat...

  13. #13
    Guns Network Contributor 04/2013 El Laton Caliente's Avatar

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    Quote Originally Posted by TEN-32 View Post
    I've had it. Love it for sure but never had it on a bun. Jambalaya.

    A better version of hot links on a bun. Do it up with sauted bell pepper and onion kinda like a Philli cheeze steak on a French bread bun.
    We found out what "dealing" with progressive lefties is all about. Our side gives up something, they give up nothing and the progressives come back in a month or a year and want us to give up more... rinse and repeat...

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    Senior Member TEN-32's Avatar

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    Quote Originally Posted by El Laton Caliente View Post
    A better version of hot links on a bun. Do it up with sauted bell pepper and onion kinda like a Philli cheeze steak on a French bread bun.
    Yeah sounds nice. I've seen Aidell's in the grocery store. I like to do Italian's as you describe with a splash of marinara and some mozz. I'll check this out.
    Face your fear, accept your war.

  15. #15
    Guns Network Contributor 04/2013 El Laton Caliente's Avatar

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    Don't forget the cajun mustard...
    We found out what "dealing" with progressive lefties is all about. Our side gives up something, they give up nothing and the progressives come back in a month or a year and want us to give up more... rinse and repeat...

  16. #16
    Team GunsNet Silver 04/2014 El Jefe's Avatar

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    Out here in Fumbuc, all the grocery stores make brats of every variety. Some make Italian sausage too, but not links.

    Good andoullie simply isn't available. Cajun food in general isn't that popular here.
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  17. #17
    Team Guns Network Silver 04/2015 mrkalashnikov's Avatar

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    Quote Originally Posted by TEN-32 View Post
    I finally got the gazebo up and the deck furniture out and dusted off.

    Nice deck. Grub looks good, too.

  18. #18
    Senior Member TEN-32's Avatar

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    Quote Originally Posted by mrkalashnikov View Post
    Nice deck. Grub looks good, too.
    Thanks. I want to get a ceiling fan in it. I had one but one of the blades lost a small chunk off the tip and it wobbled.
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  19. #19
    Team GunsNet Silver 04/2014 El Jefe's Avatar

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    We were trying to decide on what to grill last night for supper and I remembered this thread and just went with the inspiration.

    They was damn good too.



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  20. #20
    Senior Member TEN-32's Avatar

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    Lookin good. Now did you go with the andouille? I'm trying to source some locally but all I find is that packaged Aidell's. Also...cajun mustard. Might have to order online.
    Face your fear, accept your war.

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