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Saturday Sausages and Beer

CornfedCornfed Posts: 1,324
edited November -1 in EggHead Forum
Did some quicky "hot italian" sausages this evening coated simply with Dizzy Pig Swamp Venom. These were grilled direct at about 350* rolling/rotating every 15 minutes or so. I served these (to myself) sliced with Green Mountain Gringo Hot salsa and French's Classic Yellow mustard on the side. The process was basically gather as much salsa and mustard as possible on the fork before stabbing sausage.[p]Excellent!!! Very simple, a little spicy, and the perfect complement to several Saturday evening beers before beginning the next work week (unfortunately on a Sunday).[p]I heart Dizzy Pig rubs,

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