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How else can I cook sausage?

Here's the problem: My barbecue grill is on its last legs and it runs much too hot. I am moving soon and I don't want to buy a new one yet.

I like the various sausages from OC (Tustin CA) Kosher and Jeff's (Los Angeles,) but when I cook them on the grill they get too hot too fast and they burn. At OC Kosher they sounded horrified when I said I was planning to broil the chorizo in the oven, so I cooked them on the grill and they burned. Hot dogs come out fine in the oven on broil, but I understand that they are already cooked and the sausage/chorizo/boerswors is not.

Any suggestions??

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    1. re: DeisCane

      Try doing them on indirect heat. If you have more than one burner, don't turn them all on, and place the sausages above the burner that is not on. Once they are cooked, you can put them above the burner that is on, to finish them and give them a grilled look.

    2. sautéed with olive oil and onions. Afterwards they can be used to flavor sauces or just eaten as is or in a sandwich

        1. Depends on the sausage. We get excellent Italian from Romanian Kosher and they're great in a skillet with strips of peppers and onions and served whole or cut into discs and added to a pasta sauce (you always want to get a nice browned exterior even when you're finishing in a sauce). With other sausage, either the indirect grilling method or skillet - equally fine.

          3 Replies
          1. re: ferret

            Wait! The idea is that I buy sausages to make a hurry-up hot dog dinner. What I am aiming for is a chorizo in a bun instead of an Empire chicken-dog. What I have been serving is "burnt offerings."

            1. re: SoCal Mother

              I have no problems popping them under the broiler - I have done Jeff's, Jack's and Romanian's sausages and they all came out great

              1. re: SoCal Mother

                As ferret said, just cook them in a skillet. It should be roughly as easy as cooking on the grill. And if you add some sliced onions and sausages to the skillet it's even better.

            2. Cooking them in a skillet is very easy...you don't need to add a lot of oil to the pan because as they cook they release their own fat...and then you can throw in some onions, peppers, mushrooms, or whatever to the pan to soak up all the flavor.

              1. try using them in a "dirty rice" or a jambalaya - or, try a savory bread dressing with the sausage

                  1. re: skipper

                    A microwave will steam them but you won't get the browning or the "snap" on the casing.

                    1. re: ferret

                      Cut them in chunks, brown them, throw in wok or deep pan and sautee peppers, onions, add chicken/beef broth and red wine, cook, reduce. Serve over rice/grain of choice.

                      1. re: ferret

                        You overcook them in a microwave and they come out like a hard salami. Perhaps its a learned taste, but I like them that way. I also do it to turkey salami and it comes out with the texture of bacon and with an enhanced flavor.

                    2. Hi SoCal Mama ~ Grab your dutch oven, or cast iron pot or pan ~ Slice some onions and add them to the pot with a bottle or two of your favorite beer followed by the sausage, kielbasa or otherwise. No fuss, no extras, let the simple clean flavors marry beautifully. Your sausage choice can dictate the beer you use. Tecate, Pacifico or Dos XX with your chorizo, either a crisp pilsner or dark lager with your kielbasa (toasted fennel seeds a really nice addition to that as well and if your lucky an Octoberfest or two is still on the shelves of your local brew-ha store).
                      This version can so easily be adapted to stove top, oven or grill. Once your beer has reduced by half and the onions and sausage released all of their goodness into the brew, pull out slice and enjoy with the rest of the sixer. Experimenting with some of the more creative micro brews out there really dress up even the humblest of hot dogs.

                      4 Replies
                      1. re: gotcholent

                        Beer???? I don't ever buy beer, despite that fact that I think my husband resembles the Dos XX guy.

                        The point of the barbecue and the sausage is to make a FAST dinner (for my kids and the kids who tend to show up at my house at dinner time) that I can ignore while I am busy scrubbing the blood out of soccer shirts and reviewing English essays. Once I have to start cutting up onions and buying beer, I might as well go back to Empire hot dogs. I also am uncomfortable having beer in the house when so many of the neighborhood kids are very comfortable feeding themselves out of my fridge.

                        I think I need to get one of those cast iron pans I learned about in a thread last week and let the kids make their own...

                        1. re: SoCal Mother

                          One of the most popular items that I used to sell years ago in my first restaurant across from the YU & MTA campus here in nyc was called the "Pregnant Ladies Dream" It was a pastrami wrapped hot dog (deep fried) and served with pickles, red onions and bbq sauce. It would work just as well pan fried or even put on the grill, foreman or otherwise. It was a top seller, especially with the high school kids. It's also very fun and off the beaten track. For some more hot dog ideas, check out this menu page for one of Miami's newest kosher joints called " House of Dog"


                          1. re: gotcholent

                            In Chicago we have Srulie's, a takeout place with a variety of deep-fried.baked deli treats, including mini deli rolls, Romanian hot dogs in puff pastry, pastrami egg rolls and, my favorite, Romanian Italian sausage in an egg roll wrapper (deep fried).

                            1. re: ferret

                              I second Srulie's sausage offerings and a bargain to boot!

                      2. Grill them on an indoor grill pan... OR... roast them in the oven.

                        1. Growing up in El Paso, each of my two brothers and I had the responsibility to cook dinner for the family once a week. It was important to my mom that we three each knew how to cook a meal for ourselves and others when needed. I don't imagine they ever thought that it would set me on the path towards becoming a chef.....but hey, that's life. An while, it was this period where I learned to cook Mexican food, my inherited family recipes and began experimenting with Chinese, Italian and Americana cuisine, for 10 YEARS strait, every Tuesday night was my older brother's turn and EVERY Tuesday for that entire 10 YEARS, he made us franks and beans. Bless him, it's still just about the only thing he can cook. But with that said, this is easy enough to get your kids involved and is a one pot job.

                          Heat your pot and add sliced hot dogs or sausages - brown both sides. Add a can of Heinz baked beans (vegetarian, tis the green one;) brown sugar and bit of ketchup.

                          Open the windows and enjoy:)

                          8 Replies
                          1. re: gotcholent

                            Franks and Beans is great but I would change the beans to Bush's Vegetarian Baked beans better than the Heinz brand

                            1. re: weinstein5

                              I must agree. I was introduced to Bush's about 10-12 years ago, and I don't think I've had Heinz since; there is just no comparison.

                              1. re: weinstein5

                                Bush's baked beans were one of my first discoveries when I came to America, and ever since then they have been *the* baked beans for me. Ever so much better than any other brand I've ever had.

                              2. re: gotcholent

                                Bush's beans are a bit cheaper than Heinz but I find them a bit too spicy.

                                PS two of the boys who used to hang out at my house are from El Paso. Their mother owns a kosher grocery.

                                1. re: SoCal Mother

                                  Do you mean spicy as in "hot"? If so, that's a surprise to me. If anything, I could imagine an objection along the lines of calling them "sweet," but "spicy"? I would never have thought that.

                                  1. re: SoCal Mother

                                    Must be Nili's boys....their mother taught me how to make Yemenite Shabbas Soup and fed me my first hilbe, hiwaj and jachnun. Small world....how I do love Jewography:) I was always a Heinz guy as it was the the heckshered one when I was growing up. I do trust y'all Chows and will check Bush's out.

                                    1. re: gotcholent

                                      I too grew up with Heinz as well - but was introduced to Bush's and have not gone back -