Irish Sausage mit Kraut und Pierogies

wdan

My corned beef and cabbage meal is on hold until the weekend when I have time to make it right. Tonight however, I found some Johnsonville "Irish Garlic Sausages" and naturally got hooked by the thought of, "heck, I can do those on the grill tonight."[p]My concern (and actually suspician) was that Johnsonville makes brats (and damned good ones) and Italian sausages; but what are these Irish sausages? Well, I still don't know for sure. They were good. They were not quite like brats nor Italian sausages. But they were not far off fom being either of them either. I usually smoke my brats and Italians. Tonight I chose not to, thinking that "Irish sausage" should be an indoor affair. Pure lump from last night (no new lump on the pile) and no smoking wood...equalled good sausage flavor but nothing spectacular. The Irish sausages were pretty spartan. I should have smoked them with grape wood like I do with all my brats and Italian sausages. It is also time to start making my own links.

wdan

WDAN,
Forgot to mention the kraut and pierogies were perfect complements to the egged sausages. Did I mention the sausages were great too? It's just that we expect more than we get sometimes.

SSN686

Morning WDAN:[p][p]I did some last week as part of a "variety" batch.[p][p]I didn't have any of the Irish Garlick, but my wife really liked them. If I remember correctly I gave them a light dusting of Tsunami Spin and Gilded Splinters.[p]
Have a GREAT day!
Jay

[ul][li]last week's cook[/ul]

Mark Backer

SSN686,[p]Man, I love garlic and I LOVE Brats. I should try to find those. Unless they're done now for 360 more days.[p]

wdan

SSN686,
Those are them...and what a beautiful thing you did for them! I don't know what it may be due to, but I've been on a major sausage kick lately...March madness?