Sausage Ranchera

Lamb, goat, wild game, sausage, any other meats.

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mgwerks
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Postby mgwerks » Mon Jan 12, 2009 2:56 pm

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.
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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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mgwerks
Bandolero
Posts: 645
Joined: Wed Sep 10, 2008 6:26 am
Location: Texas Hill Country
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Re: Sausage Ranchera

Postby mgwerks » Sat Dec 19, 2009 12:08 am

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!)

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