There are, by my count, at least seven levels of fried chicken. The worst of them is good; the best, which I waited forty-four years to find, led to what can only be called an out-of-body experience. Let’s start at …
Parboiling any sausage -- bratwurst, knockwurst, andoullie and even hot dogs -- is an excellent way to impart flavor to the meat prior to grilling or roasting it. Parboiling also allows some of the fat to be rendered from the sausage, thereby reducing the calorie and fat content. Add onions, garlic or herbs to the boiling liquid to give the sausage even more flavor. Beer can also be used with great success and can either bring out the sweet or bitter flavors of the sausage depending on the type of beer used. Add this to my Recipe Box.
- 24 to 36 oz. beer
- Large soup pot
- 1 medium onion
- 3 garlic cloves
- 1/2 tsp. peppercorns
Fill a large stop pot with 24 to 36 oz. of beer. Bring the beer to a simmer.
Peel and roughly chop one large onion and three garlic cloves. Add these to the boiling beer along with 1/2 tsp. of peppercorns.
Add the sausage to the boiling liquid and allow it to cook through.
Remove the pan from the heating element and allow it to sit for five to 10 minutes.
Remove the sausage from the boiling liquid and strain.
Preheat your grill to medium-high.
Grill each sausage link until the outside is nicely browned and crisp. Remove from the grill and serve hot.
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