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Sausage
Hits A Home Run
An All-American Meal with International Roots
 Summer
time often includes good ole' American outdoor activities, like
baseball, barbecue and street fairs. And whether they take the form
of Italian
sausage and pepper heroes, bratwurst or the common hot dog in
a bun, summertime menus are usually filled with sausages.
While a grilled
sausage in a bun is the ideal outdoor food - no plates, forks or
knives required - this casual cookout cuisine also is a perfect
introduction to ethnic flavors.
An American
Tradition
Sausage found its way to the pushcarts and hot dog stands of America
in the 19th century. In 1893, sausages became standard fare at baseball
parks when Chris Von Ahe, owner of the St. Louis Browns, began serving
sausage links during the game. Americans fell in love with this
easy to eat, convenient and inexpensive food. Today, Americans annually
eat about 26 million hot dogs and sausages in major league ballparks
and consume about 7 billion hot dogs and sausages throughout the
grilling season.
The Ethnic
Connection
While
sausage on the grill is undoubtedly an American tradition, the origin
of the links is widespread. From Germany's frankfurters to Vienna's
"wieners," it is likely that the North American sausage
came from a combination of eastern European sausages brought here
by butchers of several nationalities.
Ceci Snyder,
M.S., R.D., Director of Nutrition Communications for the Pork Information
Bureau for the National Pork Board suggests that discovering ethnic
food in the backyard with your kids is a wonderful learning experience.
"Teaching kids to be adventurous with food is a great way to
get them interested in the cuisine and culture of other nations,"
says Snyder. "And it's easy with sausages because it's a food
they already love."
Check your local
butcher for a variety of international options, including pork sausages
from:
Poland - Pork's naturally mild flavor hits home
when combined with garlic in Polish kielbasa. Grilled russet potatoes
are the perfect compliment. The kids can help prepare a slaw with
Poland's own carrots and cabbage.
Italy
- Fennel seed, garlic, nutmeg or coriander team up with pork in
sweet Italian sausage. Hot Italian sausage has red pepper for
extra zest. Serve with a macaroni salad and Italian bread and
have the kids pitch in by arranging an antipasto tray with fresh
veggies, olives and pickles.
Spain
and Mexico - Chorizo gets its characteristic flavor from
paprika, ground chile, garlic, cumin and coriander. A festive
salsa coupled with chorizo sausage and wrapped in a tortilla is
a great Mexican combination. Offer corn chips, guacamole and orange
wedges.
Great
Britain - "Bangers" are mild sausages seasoned
with herbs. Traditionally served with mashed potatoes and onion
gravy, England's "Bangers and Mash" can be transformed
into a fun outdoor meal. Serve the sausages on a platter surrounded
by grilled red onions and potato salad. This family-style meal
is a great way to celebrate a team win in the World Series.
Germany
- Bratwurst combines pork and veal with ginger, nutmeg and either
coriander or caraway. Top your bratwurst with sauerkraut and/or
Swiss cheese. German potato salad is the perfect accompaniment.
Cooking
the Links
Whether you call them bangers, kielbasa, wieners, frankfurters,
sags, dogs, brats or links, grilled sausages are a mainstay of
American cuisine and are especially ideal for outdoor cooking.
For grilling perfect sausages, Snyder recommends following these
simple tips:
Always grill
sausage over medium heat to prevent the casing from bursting and
losing juices. Sausage is finished cooking when it's nicely browned
and the juices run clear.
Ready-to-eat
sausages, such as kielbasa or hot dogs, are thoroughly cooked
and only need browning and warming on the grill. Fully cooked
sausages can be kept up to two weeks in the refrigerator in the
original wrapping or four to five days if opened.
Fresh sausages,
such as bratwurst, chorizo or Italian sausage, need to be cooked
before serving. Grill for 10-20 minutes, depending on shape -
links will take longer than patties. Or parboil in beer or water
for 15-20 minutes, then brown on the grill for 5-6 minutes. Fresh
sausage can be kept in the refrigerator for 3-4 days.
"Grilled
sausage is easy to prepare and provides a simple centerpiece for
a casual outdoor meal. With all the varieties and flavors available,
it's easy to turn this American holiday into an ethnic feast,"
says Snyder.
About the
Author...
For more information
on the basics of grilling pork and for easy-to-prepare recipes,
visit the National Pork Board's web site: TheOtherWhiteMeat.com.
also
see -> Coney
Island Hot Dog Eating Contest
More Web Sites of Interest:
Sausage
Links - UK - Bangers - Recipes and More
Barbecue Recipes
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