Ingredient Title Chef Category

The world's oldest convenience food

Sausages in one form or another are the world's favorite food. The British have their "bangers" the Germans their "Wurst," the Mexicans their chorizzos, on-and-on, round-and-round the globe our clever ancesters found ways to use small bits and pieces of meat. Besides being economical the virtuous sausages are quick and easy to cook.

You can dress them up, you can dress them down, any way you cook them they always look good, taste good, please the hungry hordes and your purse.

Roasted Sausages with Beer-Braised Onions

Rather than roasting you can grill these, if you please.

3 onions, peeled and slivered lengthwise
1 tablespoon vegetable oil
1 cup dark beer, the darker the better
1 teaspoon fresh thyme leaves
8 sausages, l l/2 to 2 lbs. Total

In ovenproof pan over high heat, stir onions in oil until a bit limp and beginning to brown. Add beer and thyme; cook until liquid is reduced by about half. Season to taste. Prick sausages all over with tip of a sharp knife and arrange in a single layer on onion mixture (you can serve now, if you have grilled the sausages -- just spoon onions over sausages in a bun). If oven-cooking, bake in a 375 F. oven until sausages are heated through, about 20 minutes. Makes 8 servings.

Sausages with Scalloped Potatoes

Any kind of sausage will do very well but the Mexican harissa-spiced merguez sausages or spicy Italian are terrific here.

1tablespoon butter
1 1/2 lbs. spicy sausages
1 onion, peeled and slivered lengthwise
5 cloves garlic, peeled and pressed or chopped
2 cups heavy cream
1 1/4 cups chicken broth (can be made from bouillon cubes)
1 1/2 teaspoons salt
Pepper
4 pounds potatoes, peeled, halved and thinly sliced

Melt butter and brown sausages; transfer to a plate. Add onion and garlic to pan, stir until slightly browned. Pour in cream and 1 1/4 cups broth; stir in salt and pepper. Add potatoes. Liquid should just cover; if it doesn't, add more broth. Bring to a simmer over medium heat, occasionally give them a gentle stir. Lower heat to barely simmer (be careful not to boil), uncovered until potatoes are tender when pierced, about 20 minutes. Arrange sausages on top of potatoes and bake in 350 F. oven. Bake until cream mixture has thickened and is well browned on top and sausages are cooked through, 40 to 45 minutes. Makes 6 or 7 servings.

Sausages and Artichoke Ragout

Use frozen artichoke hearts, canned hearts or freshly cook your own. Serve over polenta, pasta or rice.

1 tablespoon vegetable oil
1 cup cooked poultry sausages
1 onion, peeled and thinly sliced lengthwise
2 tablespoons minced garlic
1 cup dry white
2 cups chopped tomatoes
1 cup drained, pitted olives, cut in halves
1 tablespoon fresh rosemary, chopped (l teaspoon dried and crushed)
1 tablespoon chopped fresh oregano, l/2 teaspoon dried
Salt and pepper

Use frying pan with sides at least 2 1/2 inches tall and heat oil. When hot, add sausages and brown well. Remove and slice on the diagonal about 1/2-inch thick. Add onion and garlic to the pan, adding a little more oil, if needed. When they begin to brown add wine, broth and artichoke hearts; bring to a boil and stir occasionally until liquid is reduced by about half. Add sausages, tomatoes, olives, rosemary and oregano; bring to a simmer, lower heat, and cook 5 minutes. Season to taste. Makes 4 servings.

Saurkraut and Weiner Casserole

This winning combination is incredibly quick and easy. You can use canned, leftover, or thinly sliced raw potatoes. With raw you will have to cook a bit longer, of course.

2 cans, sliced potatoes, drained (about 3 cups)
1 can sauerkraut
1/2 cup mayonnaise
1 can mushroom soup
1 tablespoon yellow mustard, optional
1 tablespoon fennel, optional
6 or more wieners, in 1-inch chunks

Layer potato slices and sauerkraut in casserole. Combine mayonnaise, soup, mustard and fennel seed; pour over the kraut. Top with wieners and bake until potatoes are tender (if fresh were used) or until the casserole is hot and bubbling with wieners nicely browned on top. Makes 6 servings.

Hot potato salad in Frankfurter Bowl

Frankfurters stand at attention ringing the salad.

6 slices bacon, chopped
1 small onion, finely chopped
1 tablespoon flour
1 tablespoon granulated sugar
1 1/2teaspoons salt
Pepper
1/3 cup cider or white vinegar
1/4cup water or chicken stock
3 tablespoons mayonnaise
4 cups, diced cooked potatoes
1 lb. frankfurters, cut in half crosswise
2 hard-cooked eggs, sliced
Parsley, minced
1/2teaspoon celery seed

Preheat oven to 350 F. Fry bacon until crisp; remove from pan. To the bacon drippings add onion and cook until tender, but not brown. Blend in flour, sugar, salt and peppers. Add vinegar and water; cook until thick, stirring constantly. Remove from heat and blend in mayonnaise. Sprinkle potatoes with more salt and pepper then pour the dressing over; toss lightly. Stand franks upright around the inside edge of an 8-inch baking dish. Fill center with potato salad. To hold the frankfurters in place, put part of the salad in the center first. Bake 20 to 25 minutes. Top with egg slices, sprinkle with parsley and celery seed. Serve hot. Makes 6 or 7 servings.

It's hot dog time all of the time!

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