Seven ways to leave the chuck behind
By Danielle Rehfeld
Every Memorial Day, you can expect the same old burgers, hot dogs, relish, ketchup and mustard.
Frankly (no pun intended), I want something bigger and better this Memorial Day weekend. So I’m dialing it up by leaving the chuck and franks in their respective supermarket aisles. Instead, I’m going for the sausage.
I love the versatility of sausage. By choosing different types and preparing some toppings to go along with each, I can throw a huge spread on the table with lots for people to choose from.
The day before, I’ll prepare my toppings, put them in bowls and cover with plastic. At the party, I’ll throw my sausages on the grill or if it rains, pan sear until golden on all sides and finish in a 400-degree oven until cooked through. While my sausages are going, I’ll have a friend get the toppings and garnish ready and spread them on a big table.
While the sausages rest under foil, I’ll finish the variety of breads on the grill (if needed). Then grub is officially served.
If you’re feeling fancy, you can make little place cards by each type so people know which toppings go with which sausages.
These sausages can be found at many supermarkets, specialty stores and butcher counters. Below find some tips for preparing each dish. Remember, all the sausages need only be prepared according to package or my directions (above).
BOUDIN BLANC WITH SAUERKRAUT, DIJON ON BRICOHE HOT DOG BUN
Heat your kraut in the microwave and lightly toast your buns in the oven or on grill before serving.
SPICY MERGUEZ LAMB SAUSAGES, HARISSA AIOLI, ARUGULA ON A BAGUETTE
Mix harissa to taste with prepared mayo, spread on fresh baguette and top with sausage with arugula.
ITALIAN SAUSAGE WITH FENNEL, ONIONS, RED PEPPER ON A HERO
In olive oil, sautee thinly sliced fennel, onion and red bell pepper until soft. Season with salt, pepper, fennel seed, paprika and red pepper flakes. Can be made up to 2 days in advance. Serve warm with sausage on lightly toasted hero.
SEAFOOD SAUSAGE WITH CELERY ROOT REMOULADE ON A BUN