| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
French |
July 1994 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Fresh beef and lamb sausage links with; about |
|
|
; rosemary |
| 2 |
lb |
Smoked whiskey fennel pork sausage links; about |
|
|
Homemade tomato ketchup; (recipe follows) |
|
|
Assorted mustards |
| 12 |
sm |
French loaves or hot dog buns; up to 16 |
| 4 |
md |
Onions; chopped |
| 4 |
|
Garlic cloves; chopped |
|
|
Four; (28-ounce) cans |
|
|
; whole tomatoes, |
|
|
; drained |
| 1/2 |
c |
Sugar |
| 1 |
c |
Cider vinegar |
| 1 |
ts |
Whole cloves |
| 1 |
ts |
Whole allspice; crushed |
| 1 |
|
Cinnamon stick |
| 1 |
ts |
Celery seed |
| 2 |
ts |
Dry mustard |
| 1 |
ts |
Paprika |
|
|
Tabasco to taste |
INSTRUCTIONS
ACCOMPANIMENTS
FOR HOMEMADE TOMATO KETCHUP
Prepare grill.
Grill fresh sausages on an oiled rack set 5 to 6 inches over glowing coals,
turning them, 10 to 15 minutes, or until cooked through (170F. on an
instant-read thermometer). Grill smoked sausages on rack, turning them, 5
to 8 minutes, or until heated through.
Serve sausages with ketchup and mustards on bread.
Make the tomato ketchup:
In a heavy kettle cook onions, garlic, and tomatoes, covered, over
moderately low heat, stirring occasionally, until onions are very soft,
about 40 minutes. Force mixture through a food mill fitted with coarse disk
into a bowl.
In cleaned kettle stir together puree, sugar, and vinegar and simmer,
uncovered, stirring frequently to prevent scorching, until reduced by half,
about 20 minutes.
Tie cloves, allspice, cinnamon, and celery seed in a cheesecloth bag and
add to tomato mixture with mustard and paprika. Simmer mixture, stirring,
until very thick, about 10 minutes. Discard bag and season mixture with
Tabasco and salt. Ketchup may be made 10 days ahead and chilled, covered.
Makes about 1 1/2 cups.
Serves about 12.
Gourmet July 1994
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