Recipe - Grilled Sausages

2 pound Fresh beef and lamb sausage
links with rosemary; about
2 pound Smoked whiskey fennel pork
sausage links; about

ACCOMPANIMENTS
Homemade tomato ketchup;
(recipe follows)
Assorted mustards
12 small French loaves or hot dog
buns; (up to 16)

HOMEMADE TOMATO KETCHUP
4 md Onions; chopped
4 Garlic cloves; chopped
4 cn (28ounce) whole tomatoes;
drained
One half cup Sugar
1 cup Cider vinegar
1 teaspoon Whole cloves
1 teaspoon Whole allspice; crushed
1 Cinnamon stick
1 teaspoon Celery seed
2 teaspoon Dry mustard
1 teaspoon Paprika
Tabasco to taste

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 (170°F. on an
instantread thermometer). Grill smoked sausages on rack, turning them, 5
to 8 minutes, or until heated through.

Serve sausages with ketchup and mustards on bread.

HOMEMADE 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 purée, 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 One half cups.

Serves about 12

Gourmet July 1994

Posted to recipeludigest by Sandy sandysno@pctech.net on Mar 16, 1998