|Sausage Sampler Skewers
Grill and serve in front of the TV over a bowl of mashed potatoes – a portable variation of a German classic.
3-4 lbs cooked sausages of similar size – knockwurst, veal bratwurst, smoked bratwurst, etc.
2 onions, cut for kabobs
Cut sausages into 1.5 - 2 inch lengths and skewer a piece of each sausage on skewers alternatively with onion sections. Mist with oil and grill with medium to medium-high heat to brown and heat through. Serve with mustard, mashed potatoes and hard rolls.
Mashed Potatoes – Reduced Fat
2 pounds Russet potatoes, peeled
1 TBS kosher salt
8 TBS (1 stick) salted butter
1 cup fat free half & half
sea salt and white pepper to taste
Place the potatoes in a large saucepan with kosher salt and enough water to cover. Bring to a boil, reduce to a simmer, cover and cook until tender – test by piercing into the center with a fork, if the potato falls easily from the fork, they are done. Drain pot, rinse in hot water and place back onto warm stovetop.
Meanwhile, simmer half & half over very low heat, stirring regularly, to reduce slightly - keep warm. Soften butter to room temperature.
Mash or whip potatoes, add butter and blend and then add the warm half & half as needed. Season to taste with fine sea salt and white pepper and serve immediately. – Chef Michaelangelo (mick) Rosacci, Tony’s Meats & Specialty Foods