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Drunkin potatoes.
- Thread starter timothy
- Start date
Timothy F. Lewis
TVWBB 1-Star Olympian
Looks great Timothy!
Cliff Bartlett
R.I.P. 5/17/2021
Like your substitution using the sprouts! Those rubbed brats look outstanding too. What a delicious looking meal Tim!
Darryl - swazies
TVWBB Diamond Member
Looks really tasty, I never rub anything on a sausage....never thought it would stay.
I don't know the potato recipe but with beer sounds interesting.
I don't know the potato recipe but with beer sounds interesting.
timothy
TVWBB 1-Star Olympian
I edited and added the link. I put the bratts in a bag with rub and do the shake.
Darryl - swazies
TVWBB Diamond Member
Thanks, when I smoke my sausage they stay dry and really change colour with the cherry wood.
They come out pretty smoky but I think my temps are lower than your look lol, the skin doesn't break when I do it and the sausages are very very juicy. So far they have been a big hit but I do like a good potato side.
They come out pretty smoky but I think my temps are lower than your look lol, the skin doesn't break when I do it and the sausages are very very juicy. So far they have been a big hit but I do like a good potato side.
Brad Olson
TVWBB Platinum Member
Great cook but what really caught my eye was the board! I need one like that...where'd you get it?
timothy
TVWBB 1-Star Olympian
That's the difference between " smoking" sausage compared to grilling or using a Vortex.
I like smoked sausage on my WSM, but I love grilled or Vortex.
Darryl - swazies
TVWBB Diamond Member
I was going to use the word taters myself........then went against that as i thought it might sound too " Canadian " lol
Darryl - swazies
TVWBB Diamond Member
This is a great idea, I also ferment my own cabbage. It is fabulous and using it like this sounds darn tasty to me.
CaseT
TVWBB Platinum Member
I like to mix the sauerkraut with sliced apples and onions and saute in butter. Then mix in sliced sausage or use the sauteed mixture to top a pork chop. So good.
timothy
TVWBB 1-Star Olympian
I like polish & kraut with potatoes, so good idea! I like to add some fresh shredded cabbage also ( or a bag of coleslaw mix w/ carrots)
Adds a nice texture.
Darryl - swazies
TVWBB Diamond Member
Homemade fermented cabbage is one of the better things that comes out of my kitchen.
I use it on a lot of things but never thought to use it with apples like that.
These are great ideas here.
I generally use it for sandwich toppers, tacos......the texture is great, and when making some brats. The recipe I follow was told to me by a very old German lady.......Basically all I could understand was the word Pilsener. It was a good start, but this old lady knew you needed a top shelf beer for the recipe. Basically Brats, butter, beer and kruat.
I use it on a lot of things but never thought to use it with apples like that.
These are great ideas here.
I generally use it for sandwich toppers, tacos......the texture is great, and when making some brats. The recipe I follow was told to me by a very old German lady.......Basically all I could understand was the word Pilsener. It was a good start, but this old lady knew you needed a top shelf beer for the recipe. Basically Brats, butter, beer and kruat.
timothy
TVWBB 1-Star Olympian
I'm German and Lithuanian and Sauerkraut is very dear and part of growing up.
Grew up in the Back of the Yards > Bridgeport>McKinley Park>Brighton Park areas on the southside of Chicago.
All those areas had a heavy influence of German/ Polish/ Lithuanian immigrants and most of my buddy's had Parents/Grandparents from the old country who crocked cabbage.
Stuff was amazing!
You guys need to try some Kugela.
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Tony-Chicago
TVWBB Wizard
Grew up on north side but currently near your old bbq grounds