♫ Gotta smoke me a fatty brisket
♫ Got my barbecue shoes on
♫ Gotta smoke me a fatty brisket
♫ I got my barbecue shoes on
♫ Got my natural casing
♫ Got the hogs on the run ♫
(saxophone)
- [Voiceover] Welcome to BBQPitBoys.com.
Today we're cooking up some sauerkraut stuffed sausages
at the pit and it's easy to do,
but first toast we're doing sausages on the grill
and it is good.
Alright, for this recipe you're gonna need some sauerkraut.
Get some good quality sauerkraut or make your own.
You're gonna need an onion, right?
And you're gonna need some good sausages.
Alright, these are Italian-style sausages.
This recipe won't work with just any sausage
and we'll show you why.
And of course, you're gonna need some butter.
Alright, let's put this together.
Now the first thing you want to do is
cut yourself up an onion, right?
Cause we're gonna be adding onion to our sauerkraut,
so the trick here is you wanna cut
your onions real thin sliced.
Now if you've never had sauerkraut stuffed sausage before,
man, you're missing something out of your life.
You definitely gotta check this out.
Now, like I said, cut it nice and thin, just like that.
Okay?
This will allow it to get a good cook
as it's mixed in with the sauerkraut.
Alright, simple enough.
Now we're gonna take a black-iron pan,
we're gonna put it over a fire here,
and we're gonna add about two tablespoons of butter.
Alright, get some fat,
some sweet butter works really good with this, right?
Oh, man, getting hungry.
Now, in the hot pan you're gonna throw those onions in
and we're gonna cook 'em down a bit,
just brown 'em, just slightly.
Oh, yum.
Smells good!
Now you're gonna add just a little bit of sauerkraut juice
as we cook this down, just a little bit.
Keep it nice and moist.
We don't want to fry 'em.
Kinda poaching em down, right?
Alright.
Cheers, we're eatin' good.
Alright, we've got the onions the way we want 'em.
And now we're gonna add the sauerkraut.
And here we've got about two pounds.
A good bit of sauerkraut to the amount of
sausage we'll be using.
Just get it in there and now we're gonna cook it down
and this may take 20 minutes to half hour.
Just do it nice and slow, you're in no rush, right?
And you get 'em so they look just like that.
Oh, man.
Take it off the grill and we're gonna let it cool down.
(grunts)
Now here I've got some shredded cheese, right?
Use your favorite cheese
and this is all cooled down now, so you can handle it.
And the cheese kind of binds it, right?
It's not really melting in,
but it is binding the sauerkraut.
Now here's the trick, you take a sausage
and these Italian-style sausages with
a natural casing work really well for this.
And you just stuff, yeah.
Use your fingers, just the way she likes it, right?
Just get it in there, now!
So like that, use your finger to make a hole,
just makes it easier to get it in there, alright?
And you just stuff, now you could do this, say,
the night before if you got a family picnic going on
or you got some tailgatin'.
And you just keep stuffin'.
Now again, like I said, not all sausages out of
the grocery can be stuffed like this, right?
These Italian-style sausages work really well, right?
With that natural casing.
But there are some national brand sausages
that you can do this as well.
So again, use that finger and stuff.
Oh, man.
This is gonna be good.
Again, for those who fell asleep,
that's what it should look like.
See how it expanded?
Good!
And we're eatin' good tonight, Martha.
(chuckles)
And it's not chicken.
(rock music)
Alright, these sausages have been stuffed.
Now we're gonna place over direct medium heat.
We don't it want really hot because you might blow these up.
Right, so a good steady medium heat, direct like that.
Put the cover on and it's only gonna take maybe a half hour.
Now we're about 15 minutes into this
and you might want to turn 'em, right?
It all depends on how hot those charcoal is
that you got goin' on, right?
Oh, man, look at that.
It smells good!
And of course, if you got cool zones on that fire,
you just move them sausages around.
That's all.
Now be sure to make a ton of these
because they'll go real quick.
(rock music)
And through the miracle of time,
these stuffed sausages are done.
Take a look at that.
Oh, man.
Neighbors'll be climbing the fence on this one.
You can definitely smell this a mile down the road.
Look at that.
Now, get yourself some fresh rolls
and if you have to, just freshen 'em up a bit.
Again, sometimes it's all about the roll too, right?
You gotta have a good roll.
Man.
Now for those of you who might be wondering,
stuffing these sausages with the kraut produces
an amazingly tender meat texture on the inside, yeah.
Alright, now you dress up these sausages
the way you want, right?
Usually just a little bit of mustard.
Oh, that'll work.
In our case, we're gonna hit it with a little bit of heat.
A little habanero chipotle works just fine.
Like I said, you do it the way you want.
And of course, we do apologize for eatin' in front
of you like this, but we call this pit master privilege!
♫ I got my barbecue shoes on
♫ Gonna broil some legs and get some barbecue action
♫ Ooohee, man ♫
- [Voiceover] Now let me show you what one of these
looks like on the inside.
Yeah.
Buttery sauerkraut and onion filling.
Just don't get any better than this.
Oh, and by the way,
these work really well as pit boys h'ordeurves.
(laughs)
Just get yourself a toothpick.
(music swells)
(flames crackling)
So the next time you're looking for a recipe for your pit,
check out BBQPitBoys.com.
(bird squawking)