General Discussion


Wisconsin Sausage Cooking Methods


General Discussion

Wisconsin Sausage Cooking Methods

cecelia | Nov 5, 2003 09:50 AM

Maybe this has been previously posted but want to share what I learned recently from some WI friends.

Take any brautwurst, pierce them and cook for 1-2 hours at a low temperature in some cheap beer mixed with lots of onions. When convenient, brown or blacken the sausages on a grill or over flame. Return sausages to beer and serve when you like. Freeze leftover for an easy meal later.

My husband loves sausages, not me as I am trying to lose weight. However, these are so good and very tender. I admit to some taste tests.

The Good Life website told of a similar way to cook Italian sausage and once again these were great. I used the Roundy's brand spicy Italian sausage as they were the cheapest that day. Cooked in water with lots of pepper flakes, garlic and Italian spices. Grilled and throw them back in for a bit and freeze the leftovers for later. Absolutely wonderful sausage/pepper/onion/mushroom/cheese/spag sauce sandwiches.

I learned how to smoke turkey from these WI folks and how to heat up cheese curds gently in the microwave so they taste fresh again. Thanks to WI people.

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