Barbequed Sausage Skewers Recipe By Chef Walter Staib

Barbequed Sausage Skewers
A recipe by Walter Staib

Serves 6
Skewers
6 8-inch to 12-inch skewers (bamboo or metal)
1 pound each Dietz & Watson® Kielbasa, Bratwurst and Knockwurst, cut into 2-inch pieces
2 medium onions, cut into large pieces
2 large bell peppers, cut into large pieces
Salt to taste
Freshly ground black pepper to taste
Vegetable oil
2 tablespoons unsalted butter
Barbeque sauce (Recipe to follow)

1. Make the Skewers: Make each skewer by placing a piece of kielbasa, then a strip of then the onion, then the pepper. Repeat with bratwurst & knockwurst. Repeat with the other five skewers.
2. Lightly salt and pepper each skewer, brush with a bit of vegetable oil and let marinate for 1 hour.
3. Heat the butter in a large skillet and add the skewers, searing them over high heat on all sides, about 2 to 3 minutes per side. Remove skewers and set aside.
4. Baste with barbeque sauce.

Barbeque Sauce
12 ounces barbecue sauce (Your favorite brand)
4 teaspoons Dietz & Watson® horseradish
2 teaspoons honey
2 dashes hot pepper sauce
1 pinch red pepper flakes

1. In a small bowl or glass, whisk together the barbeque sauce, honey, hot pepper sauce, red pepper flakes & horseradish.

Sauerkraut
Adapted from Black Forest Cuisine ©2006 by Walter Staib
Running Press Book Publishers, Philadelphia & London

Serves 6
3 tablespoons unsalted butter
9 slices lean bacon, diced
2 medium onions, peeled and chopped
1 clove garlic, peeled and chopped
4 cups Dietz & Watson® sauerkraut, rinsed and drained
1½ cups Chicken Stock
1 cup white wine, such as Riesling or Gewürztraminer
1/2 teaspoon caraway seeds
2 large apples, peeled, cored, and thinly sliced
1 large red-skinned potato, peeled and grated (about 1/3 cup)
Salt
Freshly ground white pepper

1. Melt the butter in a large saucepan over medium heat, add the bacon, and sauté until crisp, about 3 minutes.
2. Stir in the onions and garlic and sauté until golden brown, about 5 minutes.
3. Stir in the sauerkraut, stock, wine, and caraway seeds and bring to a boil over high heat. Reduce the heat to medium low, and simmer until the stock is reduced by three-quarters, about 30 minutes.
4. Incorporate the apples and potato, simmer until they are very soft, about 30 minutes more, and season with salt and white pepper.