Grilled Sausage With Smoked Coleslaw Food

POLISH SAUSAGE WITH HOT COLESLAW

Steps:

• Heat oil in a heavy skillet.
• Add green onion, cabbage and carrot.
• Cook and stir until cabbage is crisp-tender.
• Add raisins, salt, sugar and vinegar.
• Cover, simmer for 5 minutes.
• Arrange sausage on slaw, cutting in pieces, if necessary.
• Cover, simmer for 10 minutes.
• Arrange hot slaw and sausages on platter.
• Sprinkle with parsley, if desired.
• Serve with mustard, if desired.

GRILLED SAUSAGES

Steps:

• Prepare grill.
• Grill fresh sausages on an oiled rack set 5 to 6 inches over glowing coals, turning them, 10 to 15 minutes, or until cooked through (170°F. on an instant-read thermometer). Grill smoked sausages on rack, turning them, 5 to 8 minutes, or until heated through.
• Serve sausages with ketchup and mustards on bread.
• Make the tomato ketchup:
• In a heavy kettle cook onions, garlic, and tomatoes, covered, over moderately low heat, stirring occasionally, until onions are very soft, about 40 minutes. Force mixture through a food mill fitted with coarse disk into a bowl.
• In cleaned kettle stir together purée, sugar, and vinegar and simmer, uncovered, stirring frequently to prevent scorching, until reduced by half, about 20 minutes.
• Tie cloves, allspice, cinnamon, and celery seed in a cheesecloth bag and add to tomato mixture with mustard and paprika. Simmer mixture, stirring, until very thick, about 10 minutes. Discard bag and season mixture with Tabasco and salt. Ketchup may be made 10 days ahead and chilled, covered.
• Makes about 1 1/2 cups.

GRILLED SAUSAGE WITH POTATOES AND CABBAGE

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Slice the sausage links in half lengthwise, then cut into 3-inch chunks.
• Place the sausage, potatoes, and cabbage into a foil bag, or lay out on a sheet of foil to be made into a sealed pouch. Slice butter into pats and place over the mixture. Sprinkle on garlic and caraway seeds. Seal the bag or pouch to prevent leakage.
• Cook on the preheated grill, flipping over halfway through cook time, until sausage is browned and potatoes and cabbage are tender, about 40 minutes.

GRILLED KIELBASA AND CABBAGE

Steps:

• Heat coals or gas grill for direct heat.
• Place sausage ring in 8-inch square aluminum foil pan. Mix coleslaw mix, bell pepper, celery seed, salt and pepper. Mound cabbage mixture in center of sausage ring. Dot with butter; sprinkle with water. Cover with aluminum foil, sealing edges securely.
• Cover and grill pan 4 to 6 inches from medium heat 15 to 20 minutes or until coleslaw mixture is crisp-tender and sausage is hot.
• Cut sausage into 4 pieces. Serve sausage and coleslaw mixture on buns.

SMOKED SAUSAGE AND CABBAGE

Steps:

• Cook sausage and onion in pan til brown, do not drain.
• Meanwhile, cover w/water and boil cabbage leaves til soft, 4-5 minutes.
• Cut up and add cabbage to sausage/onion mix and saute to let cabbage soak up everything.
• Stir frequently. Add Lawry's, salt and pepper to taste.