A Recipe for Fit for the Super Bowl

RhumAndJerk

Now I guess that this could be egged and I probably will egg the fresh sausages, but this recipe has intrigued me since I saw Emeril make this a couple of years ago. I have never had the need to cook 6 lbs of sausage at one time, until now. I will attend a Super Bowl party next Sunday and I have decided to make this.[p]Here is what I have collected so far:
.5 lb chunk of Apple cured Bacon
1 lb Anduolli
1 lb Bratwurst
1 lb Fresh Kielbasa
1 lb Smoked Slovenia Sausage
1 lb Quality Hot Dogs
2 lbs Sauerkraut (Sweet German Style)[p]I just realized that I need one more pound of sausage and I will end up with 1 pound of Hungarian Kielbasa. I was even able to track down a six-pack of Turbodog. [p]I think that with the exception of the beer, this is Atkins friendly, to use the new marketing hype.[p]It has been a while since I have been this excited to make a recipe. [p]RhumAndJerk[p]PS: I am serving this dish with a side of Defibrillator.

[ul][li]Emeril’s Sausage Pot[/ul]

fishlessman

RhumAndJerk, i make this with linguica and chourico and add cheese to the recipe. also, for the carb consciuos, guiness draught is only 5 carbs per bottle and is good with this recipe.

RhumAndJerk

fishlessman,
Linguica is the other option that I am considering.
Thanks for the remider.
R&J

Cornfed

RhumAndJerk,[p]I just gained 5 pounds reading this recipe. Sounds great![p]Later,
Cornfed

wdan

RhumAndJerk,
The good news is, the defibrillator expense can prolly be deferred until major hardening occurs over time. With those two pounds of kraut however, I would suggest a more immediate priority be given to purchasing a window fan for your bedroom. grin thing.[p]Something else for you to consider: The first-place award for guest raves I consistently receive goes to ABT's. The next award ALWAYS goes to sausages smoked in grapevine. About 300 deg dome, indirect for approx 1 hour(turn about 4 times)...skins will crisp up, turn dark, and the sausages will turn into Harley's of the 60's...they'll start to leak oil.[p]With the quantity you're doing, this could be a good time to experiment. If you can't get grapevine, try something else...sassafrass, or a fruit wood? I've been wanting to try other woods, but as long as I have the tried-and-true grape, I'm not overly anxious to depart from such a high-rave combination...but hey, these are experiments on the egg...how can those ever turn out bad?

ToyCollector

Where in the world would someone even start the search for grapevine?[p]TC, in Atlanta

wdan

ToyCollector,
I got the grape at my BGE dealer. He carries a whole line of smoking woods from an outfit called, Chigger Creek Products in Syracuse, Mo. 65354. I've got bags of grape, peach, pear, alder, pecan and sassafrass. They also have hickory, cherry, apple, mesquite and I can't remeber what else. Suffice it to say, if my garage ever catches fire, my neighbors will start bringing cuts of meat over to cook![p]I checked all the bags and could not find a web address, but they do list a good old-fashioned phone number:
660-298-3188[p]I have no affiliation with these people, but with their wood and my fire, we make good music together!

Pakak

ToyCollector,[p]Someone posted this link awhile back and I bookmarked it. Haven't tried anything from them yet. Note the pricelist is a "little" outdated (like 2001, LOL).
[ul][li]Chigger Creek Products[/ul]