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Cooking Sausages for Party with no BBQ Available

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  • Barb S Jul 30, 2005 02:03 PM
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Here's the deal: we are going to a friend's house to drink zinfandels, and I've volunteered for the meat course. I have decided on sausages, which I don't have a lot of experience cooking. Only challenge is that the friend's BBQ isn't working. Here's my questions:

1. How many sausages for 8 people? 2 each? We'll have appetizers and salads as well.

2. How to cook: Should I grill them at my house, and then reheat over at the friend's when we're ready to eat? There's probably a 2-hour window there. How to reheat? In oven on 250?

3. How to cook if I cook them there: Should I pan fry them? How long?

Thanks!

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  1. How about sausages with peppers and onions? just bake it all together in a disposable pan! just prick the sausages with a fork, slice some onions and peppers, drizzle with a little olive oil, salt and pepper and bake.

    3 Replies
    1. re: Donna

      How long do I bake? Thanks!

      1. re: Barb S

        Sorry it took so long to see this, just bake for about 45 min. maybe an hour, cover them at first then about the last 15 minutes uncover.
        This is just how I do it, I am sure there are many other probably better ways.
        Good Luck!

      2. re: Donna

        Jacque Pepin did just that on a recent show with a variety of sausages, peppers and small potatoes. Maybe check PBS or his website for specifics?

      3. What kind of sausages are they?

        3 Replies
        1. re: Candy

          I have Moroccan lamb, Thai chicken, Chicken with Sun-Dried Tomatoes.....they're about an inch in diameter.

          1. re: Barb S

            Pan broil them or broil in your oven broiler. I would be looking for some interesting sauces to serve up with them. Maybe make some tzatziki for the lamb, the yogurt sauce usually served on gyros, maybe a spicy Thai dipping sauce, like a sweet hot sauce made with 1 C. sugar, 1.2 C. water, 1/2 C. white vinegar, 2 Tbs. minced garlic, salt and chili garlic sauce to taste heat it all in a sauce pan and stir until the sugar is dissolved. Store in fridge until needed. With the chicken I might go with the suggested peppers and onions

            1. re: Candy

              Candy, thanks for the sauces. Too late for this round, but I am looking forward to trying them later.