That looks really good, Dave! I made it right about the upper heat level of Mrs. Werks, so I understand that dynamic. Were you able to char the sausage in the pan before adding the other stuff? I find that adds a nice dimension to the taste and a little crispness in a dish that otherwise doesn't have any. Almost like built-in fond.
Because it cooks a long time, and it's just as easy to make a lot as a little, I make a rather large batch and freeze double portions. That way I don't have to wait hours to eat it later.
Sausage Ranchera
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- mgwerks
- Bandolero
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- Location: Texas Hill Country
- Contact:
Visit my Cooking Blog.
The Armada:
22.5" WSM
MES 30" shorty
42"x24" & 36"x16" stick burners
1966 CharBroil charcoal grill
Weber 18 1/2" Silver
Sam's 32-inch Stainless gas grill (it was free!)
The Armada:
22.5" WSM
MES 30" shorty
42"x24" & 36"x16" stick burners
1966 CharBroil charcoal grill
Weber 18 1/2" Silver
Sam's 32-inch Stainless gas grill (it was free!)
- mgwerks
- Bandolero
- Posts: 594
- Joined: Wed Sep 10, 2008 6:26 am
- Location: Texas Hill Country
- Contact:
Re: Sausage Ranchera
I just happened to check this thread, and found that almost all of the original post was corrupted! Anyway, I have reinstalled it so feel free to have a taste!
Visit my Cooking Blog.
The Armada:
22.5" WSM
MES 30" shorty
42"x24" & 36"x16" stick burners
1966 CharBroil charcoal grill
Weber 18 1/2" Silver
Sam's 32-inch Stainless gas grill (it was free!)
The Armada:
22.5" WSM
MES 30" shorty
42"x24" & 36"x16" stick burners
1966 CharBroil charcoal grill
Weber 18 1/2" Silver
Sam's 32-inch Stainless gas grill (it was free!)
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- Pilgrim
- Posts: 46
- Joined: Mon Sep 09, 2019 2:47 am
- Location: San Antonio
- Contact:
Re: Sausage Ranchera
Sausage Guisado.....
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