What about Saturday night?

[slacker]

Please gastrophiles, ideas for the Castle Dore Rowing Club barbecue. And no salami jokes, please.

Ribeye steak, caramelised onions, horseradish, ciabatta - fine and dandy,

but how can I enliven the sausages in finger-rolls, or hotdogs as we mistakenly call them? Aplle chutney? Gingerbread? Or even apple chutney? Sage and tomato salsa?

[Jinmyo]

but how can I enliven the sausages in finger-rolls, or hotdogs as we mistakenly call them? Aplle chutney? Gingerbread?   Or even apple chutney? Sage and tomato salsa?

I'm sorry, but I have no idea of whether we are discussing sausages or hot dogs. What are "finger-rolls"?

[slacker]

Thank you. Sausages are to be cooked on a charcoal barbecue, and stuffed in bread rolls of approximately the same length. But how to mke them more interesting?

In this little corner of the world, we call this a hotdog.

I'm struck that a less seedy topic heading might attract more useful advice.........

[Basilgirl]

Julia's braised sauerkraut and a lot of Gulden's spicy brown.

[Katherine]

Thank you. Sausages are to be cooked on a charcoal barbecue, and stuffed in bread rolls of approximately the same length. But how to mke them more interesting?

In this little corner of the world, we call this a hotdog.

I'm struck that a less seedy topic heading might attract more useful advice.........

If you want to make it really interesting, you could serve them with ketchup and mustard, and let the ketchup-lovers and ketchup-haters duke it out in your backyard as entertainment.

[Jinmyo]

Well, you make a braised chopped fennel and onion "marmelade".

But what kind of sausages? German? Italian? Mexican? Spanish? Portugese? English?

Pork? Beef? Lamb? Venison? Rabbit? Turkey? Liver?

[tryska]

o0r you could go with a dipping sauce of simply enough, spicy mustard and currant jelly simmered together.

i like the idea of a sweet and sourish sauerkraut tho.

[Basilgirl]

i like the idea of a sweet and sourish sauerkraut tho.

I make a sweet/sour kraut too - it is kraut, brown sugar, mustard & pickle relish, simmered. Great on any type of pig product sausage.

[tryska]

you could probably fold that right in witht he sausage (or frankfurter) inside the dough. provided the kraut isn't too wet.

oh wait - disregard..sounds like your talking about a plain old hotdog, now that i'm reaidng. for some reason, finger roll made me think pigs in blankets with cocktail weenies.

my prefered hot dog toppings are a line of ketchup on one side, a line of spicy mustard on the other, and sweet relish in between. :D

however, the kraut recipe above would make a great topping - especially instead of the sweet relish in between.

Edited August 8, 2003 by tryska (log)

[tryska]

I'm struck that a less seedy topic heading might attract more useful advice.........

word.

what you do with your sausages on saturday night are entirely your business.

[slacker]

Alas all is lost, except onion marmalade is done (for rib-eye ciabatta). Poor old Hugo did his back in on Thursday night, so I've got to work all Sat. and prepare nothing. Cabbagey thingy sounds excellent, and will try this another time.

It's AWFULLY hot in Cornwall today. Must go and but ice-cream.

Thanks for the help, egulleteers. xx