best outdoor gas grills The Sausage, Newly Gracing Summer Grills

Florence FABRICANTMAY 1990 this is a digital version of an article from the print archive of the times, before its online publication began in 1996.To keep these articles as they appear initially, the Times will not change, edit, or update them.There are occasional copywriting errors or other problems during the digitization process.Please send a report of such issues to archid_feedback @ nytimes.com.Sausage always season the melting pot of America, why not try it on the grill this summer?Last year, fish and vegetables with cross grill marks were popular.The portion of red meat is limited, and roast chicken becomes a common meal.Bold and bronze sausages can add to the vitality of the Memorial Day weekend, when the grill is removed from the warehouse so the outdoor entertainment season can begin.Grilled sausage is not only delicious, but also in line with today's interest in new flavors, national dishes and ordinary dishes.They have more changes than ever before, sometimes smoking and getting thinner and can be used to lose weight.A plate of sparkling, UHThe hot, flavored polished sausage on the grill will definitely support the main course, and even a little sausage will add a welcome, delicious flavor to the dish or menu.For example, a skewer on a toothpick can be used as an appetizer, or a hot sausage slice can be placed in a simple plate of pasta with fresh tomatoes.Advertising sausages exist in almost every dish and have a long history: they are mentioned in Homer's Odyssey.For a long time, they have been considered the food of the poor and a means to turn the humble flesh crumbs into something worth eating.Advertising like "salad" and "sauce", the word "sausage" comes from the salt Latin "sal", which has long been used as a preservative ".Salt and fat are an integral part of any sausage mix, but today's sausage makers are reducing both, often replacing pork in classic Italian sausages with chicken or turkey and kielbasa.Joe Cutler said: "We found that people are getting more interested in sausages now, especially if sausages are made from poultry instead of pork or beef, the owner of Corralitos Sausage Company in Waterville, California, a long-A local producer of more than 20 sausages has been established.According to the latest food and beverage trends, some manufacturers offer something novel, such as winey duck sausage with green pepper, delicious seafood sausage, turkey and chicken sausage with Grilled Jalapeno, sausage made of venison or wild boar.Local traditional producersIn the Bayu area, the Midwest, New England and elsewhere in the state of Luis AnnaWith the revival of the industry, they are looking for a national market for their products."You can continue selling sausages by coming up with innovative ideas," said Dale Zoll, president of Kessler's, a company in Pa Lemoyne.Start making German near HarrisburgSausage 75 years ago.In 1988, he hired the French chef, Daniel Barbet, to develop specialty sausages such as pine and curry lamb, several kinds of seafood sausages and boudin blanc with herbs."We are also trying to control fat and salt," said Mr.Zoll said.Shari Thomas, owner of ore Conelius classic country rabbit.She said her company's hot Italian and French salesGarlic sausages made with rabbit meat and rabbit hot dogs have tripled over the past year.The fat content of these sausages is only about 10%.Traditional pork sausages can contain up to 40% of fat depending on the type.Seven years ago, Bruce Edles of San Francisco founded a sausage company there, named after him, and now sells about 10,000 pounds of sausages to restaurants and shops every week and by mailSeven of his 17 sausages were made from chicken, turkey, or both, with a fat content of only 9 to 12%."People are starting to realize that quality sausages are becoming more and more common and that fresh sausages don't have to be full of fat and chemicals," he said .".Sausage is basically a meat filling made of pizza.Whether it's short and fat, like a sausage, or smooth, like a sausage, a good sausage has a certain hardness, or a bite, especially when stuffed in the shell.The cleaning link of animal intestines provides convenient casing materials.In parts of the world where meat supplies are limited, oats, rice or other grains are added as fillers.Although Mr.Aidells used turkey thigh meat in some of his sausages, and less ideal cuts and pieces left by slaughter are most commonly used in sausages.In the past, sausages were cured by drying or smoking, so that they could survive for a long time in a storage room or a long trek across the border without refrigeration, and these methods are still in use.The sausage is the same as the sausage, and there are many kinds of smoked sausages that can be eaten without cooking.Fresh sausage must be cooked thoroughly.Like pizza and tacos, sausage has become a mainstream food.German-Frankfurt sausage with sauerkraut can be found at any stadium, along with splash of fennelThe fragrant sweet sausages or hot sausages, onions and peppers of the Italian street market are familiar all over the country.In recent years, the popular brass French flavor, the kielbasa Ruddy of garlic coils, and the Spanish and Mexican pepper sausages have also expanded far beyond their regional and ethnic boundaries.Charles Gaspar, 65, vice president of Gaspar sausageyear-Old business in North Dartmouth.Other consumers are looking for the food near New Bedford, the area's popular traditional sausages linguica, chourico and morcela.The sausages were originally introduced by whale hunters and fishermen who settled in the New Bedford area.In the list of shocking sausages on the US market, plump kosher beef "specials", mellow pork and veal sausages should be added, like sausages with Wis SheboyganSimple, typical, delicious American country or breakfast sausage.Seekh kebab is a mix of spicy crushed lamb wrapped in skewers with skewers, grilled with skewers, served in many Indian restaurants, but easily prepared at home.British sausage, Meggs in North Africa, lucanica in Greece, Blanco in France and Budan Bino are also produced and sold in specialty stores."Sausages are very convenient because they are prepared very quickly and many sausages are preheated and only need to be re-heated ,"Cutler said."That's what people want today."Advertising, whether you're cooking or heating, a variety of sausages, or even large pieces of bologna sausage, tastes the best on the grill.Find the right link...These sausage manufacturers and food stores deliver sausages by mail.Most people send their products at night or the next dayAir service;charges vary.Some companies require a minimum order, and if the amount exceeds the quantity you can use at one time, the rest can be frozen for about two months.Adres, 1575 Minnesota Street, San Francisco, California94107;415-285-6660.A wide variety of smoked and non-smoked pork, poultry and wild sausages, Kajar sausage, Italian sausage and gilesbara sausage.Balducci's, 424 Avenue (Ninth Street), New York, New York, NYY.10011;800-247-New York 2450,800-822-1444 elsewhere.7 kinds of homemade Italian sausage and various Aidells sausages.Classic country rabbit companyO.1412 cases, Hillsboro, Ore.97123;503-359-9103.French-and Italian-Rabbit sausage, nitritefree hotdogs.Dada, 399-419 St.Paul Avenue Jersey City, New JerseyJ.07306;201-792-0748.Duck, venison and wild boar sausage.Fred in the Singh the companyWis 1030 Milwaukee North Third Street.53203;800-558-9998.Sausages from Germany and Eastern Europe.Sausage Company in GaspaO.Box 436, North Dartmouth, Mass.02747;800-542-2038, 508 in Massachusetts-998-2012.Portuguese sausage.Advertising Grace market, 1237 Third Avenue, New York (71 th Street)Y.10021;212-737-Extension 0600 212.Italian, Cajun, poultry and wild sausages from different producers.Kessler's, 1201 Hummel AvenueO.Box 126, Lemoyne, Pa.17043;800-382-1323;In Pennsylvania, 717-763-7162.German-There are a variety of sausages, French, wild and seafood.K-Paul's mail order in Anna, LouisO.New Orleans, Los Angeles, 770034.70177-0034;800-457-2857.Cajun sausages.New brownforth Smoke HouseO.Case 311159, New Braunfels, Tex.78131-1159;800-537-6932.German sausage.Sausage maker, 177 Military Road, BuffaloY.14207;716-876-5521.Sausage-Manufacturing equipment and housing.Zingerman's, 422 Detroit Street, Ann Arbor, Michigan.48104;313-663-3354.A variety of sausages including poultry, andavel, and Italian sausages....A grill for working barbecues, usually outdoors on a device that uses charcoal coal balls or propane gas fuel, has begun to move inside.Not only major electrical manufacturers such as GE, modern maid and JennAir, offering more barbecue options for their range and cooking range, as well as a lot of small countertop grills suitable for indoor use.At the same time, the outdoor grill, especially the one using propane, has become more sophisticated with thermostats, rotisseries and other options.Charcoal and gas grills for outdoor use should not be used indoors because of the smoke and smoke they produce.The Compact Grill is especially useful for grilled sausages, which are small and do not require very high heat or long cooking, most of the grill used indoors is electric and comes with a simple grill non-smoking drip tray.They do not use lava beds or ceramic materials when fat drops onto them.AdvertisementWeber, the largest brand of barbecue equipment, has launched several desktop charcoal or gas grills for outdoor use.About $35 to $50 per vehicle.The maverick industry has a range of electric desktop grills, some for indoor use only, some for outdoor use only, and some for both.Prices are $59.95 to $249.95, plus freight.The company's address is 5 Stahuber Avenue, N Union.J., 07083 (800-526-0954).A new desktop grill that can be used anywhere is the Astroflamm imported from Austria.It has a stone heated by a pair of burners that use Sterno fuel.It takes about 20 minutes to heat and it is easy to clean.It costs $99.90, including shipping costs, from astroflamü.S.A.Hayward, California 3434 Otter Court94542 (415-727-9399).G-Ferrari has a range of Italian stylish, non-smoking, desktop electric grills that range from $99 to $300.Can be ordered from G-3 Ferrari at Coast point, No. 1 sellake Street, Connaught Walker.06855 (203-852-1278).Maxim produces a light, small, electric broiler and barbecue food for about $35.This is good for small work, but not as effective as some of the bigger, higher power grills.Can be ordered from Salton-Maxim, 550 Business Center Avenue, Mount outlook, sick.60056 (800-233-9054).The grills are sold at department stores and home goods stores, including Zabar's in downtown New York, 80 streets and Broadway in Manhattan, Bloomingdale and Macy's.When cooking, have A gentle "hot link and country flavor" (Alfred.Knopf, 1990, $19.Authors Bruce Edels and Dennis Kelly suggest cooking sausages with mild heat.They said: "When baking sausages, you should try to keep the flames to a minimum and turn them often when cooking to make sure even Brownings."It takes 12 to 15 minutes for raw fresh sausages, and 7 to 10 minutes for cooked sausages to be completely heated.An instant-The thermometer should be registered at 160 degrees.The author also said,Cooking sausages by steaming or poaching, which may reduce the drop of water and glitz on the grill, should also be cooked slowly and gently.They advise not to tie the sausage because it will dry the sausage.Some people prefer to poke them in order to release some fat.Although more of a variety of premium sausages are available by mail and retail than ever before, some chefs may still want to make sausages at home.It can be done simply in a food processor.Mr.Aidells recommends freezing the meat parts first before grinding them to ensure that they remain cool enough during grinding to prevent corruption.The sausage mixture can be made in bulk and made into a meatloaf instead of stuffed into a sausage coat.A sausage-The filler attachment of the meat grinder or electric mixer is applied to make the linked sausage in the shell.Some fat and salt is necessary in order to produce a good flavor and texture.Pork fat is best because of its high melting point, but can be used instead of beef board oil.The federal Department of Agriculture prohibits the use of preservatives in sausages marked fresh.Many brands of Italian sausage and breakfast sausage sold in the supermarket are made of meat, fat, salt and seasonings.In pickled sausages, some sodium nitrate is needed as a preservative.Commercial pickled sausages vary depending on the brand, the brand is well made, the taste is delicious, and it varies depending on the sweeteners, water, booster and other preservatives listed on the package.Fresh sausages must be refrigerated for no more than two or three days.They can be frozen for about two months.Sausages that do not require cooking can be kept for longer periods of time, refrigerated or stored in a cool place.Rice and pecan salad made with grilled venison sausage (adapted from hot links and country flavors by Bruce Edles and Dennis Kelly, Knopf, 1990,19 $95) Preparation time: 10 minutes plus the preheating time of the grill, if cooking time is used: 45 minutes 1 cup raw wild riceSalt1/2 cups pecan slice 1 tablespoon peanut oil 1 pound deer duck or wild boar sausage2 scallions 1 cup chopped fresh Italian flat4 glasses of sherry vinegar or red wineWine vinegar 1/2 cup walnut oil Freshly ground pepper to taste.1.Wash rice well.Cook 3 cups of water in heavy 2-mediumto-3-quart saucepan.Add rice and 1/2 teaspoon of salt.When the water is boiling again, cover it and cook for 40 minutes or until the rice is soft.2.Warm up if using a grill.3.When cooking rice, make a piece of toast pecan with peanut oil-Low heat, stirring constantly until there is a slight brown color, about 5 minutes.Transfer any oil left in the pan to a large bowl.4.Grill or pan-Fry the sausage with medium fire, often flip until it turns brown and cook it in 12 to 15 minutes.Take it out of the heat and place it for 5 minutes.5.Add rice, scallions, parsley, vinegar and walnut oil to the pecans.Mix the rice evenly with oil and vinegar.Season with salt and pepper.6.To serve, pile the rice mixture on a plate or in a shallow bowl.Cut the sausage at one angle, arrange it on the rice and serve it at one time.Output: 4 copies.Skewer sausage (adapted from "cucina rustica" by Viana La Place and Evan Kleiman, $1990,20.95) Preparation time: 15 minutes, plus warm-up time for cooking time: 12 to 16 minutes.Inch cube country bread 2 to 3 tablespoonsVirgin olive oil1.Make sausages in a few places.Place in the water for about 10 minutes, cover and sim.Drain and cut each piece into 5 pieces.2.Preheat the grill or grill.3.Line 4 skewers, starting with the bread cube, and place 6 slices of bread and 5 slices of sausage on each skewer.Brush gently with olive oil.4.Place the skewers on a very hot grill, or turn from the heat source of the broiler at 4 inch until the bread and sausage are surrounded by gold and hard crust.Output: 4 copies.Moroccan roast mutton sausage (adapted from "Mediterranean Kitchen" by Joyce Goldstein, Morrow, 1989,22 USD ).95) Preparation time: 15 minutes, plus preheating time for baking time: 8 to 12 minutes 1 pound of thin mutton, ground with Z pound of mutton, minced pork or beef fat2 water1 scoop 1/2 tablespoon fresh cilantro2 garlic2 paprika1 1/2 teaspoon tablespoon fresh parsley2 ground floor coriander1 cumin1 1/2 teaspoon 1/4 teaspoon cinnamon3/month teaspoon pepper or taste1 1/4 teaspoon salt1/2 teaspoon freshly ground 2 tablespoons of pepper Olive oil Advertising 2-legged pig shells (optional) 1 large green pepper, 8 pieces of core cut (optional) 2-Onion size, peeled and packed (optional ).1.Mix all ingredients except olive oil and three optional items evenly in a large bowl.If making sausage, please use the sausage attachment on the heavy sausageDuty mixer, fill the shell with mixture, twist and tie, make 8 4-inch links.Or 8 in shape-3-inch-Long lozenges, slightly fat in the middle, form or become 8 pieces around the metal skewers.2.Preheat the grill or grill.3.If the sausage is a casing, poke it 2 to 3 times with a fork and brush it with oil.Bake each side for 3 to 4 minutes until cooked.For lozenges, cook for 3 to 4 minutes each with oil brush.For meatloaf, brush with oil and bake for 4 to 5 minutes each, or stir fry at high temperature.4.If needed, before the barbecue, the sausage can be worn on four skewers alternately with green pepper blocks and onion blocks.Output: 4 copies.Grilled Andouille sausage and sweet potato salad (adapted from "the thrill of grill" by Chris Schlesinger and John Willoughby, $19 tomorrow.90) Preparation time: 20 minutes, plus warm-up grill time: 30 minutesSize sweet potato, about 3 pounds, peeled and quartered1 pound French sausage (kielbasa or sausage can be replaced) month mustard3 wood grain spoon with thick typeFreshly squeezed olive oil cup balsamic with sugar 1 large red onion, peeled and chopped Salt and freshly ground black pepper, sample 1/2 cups of chopped parsley.1.Boil about four quarts of water, add sweet potatoes and soften until about 15 minutes.Drain and allow for cooling.2.Preheat the grill or grill.3.Bake or roast sausages on medium heat, often flip until brown and cooked, precooked sausages for 8 to 10 minutes, uncooked sausages for 12 to 15 minutes.Remove the sausage from the fire, Slice 1/4Inches thick, set aside.Advertisement4.In a medium-sized bowl, stir the mustard and oil together, then add vinegar and sugar and stir well.5.Cut sweet potatoes into 1/2Put them in a big bowl.Pour the seasoning on it and season it with onions, sausage slices, salt and pepper.The potatoes are well mixed but gentle so the potatoes remain in shape.Sprinkle with parsley for heating or cooling.Output: 4 main courses or 6 to 8 side dishes.A version of this article appears on page C00001 of the national edition of May 23, 1990 with the title: sausage, the newly released Summer Grill.