[glock rocks]

I make sausage (with no FDA approved rat droppings) with a fairly low fat content. One hint I picked up from Alton is to simmer them below a boil rather than boil them. That keeps the moisture in as the sausage gets up to a food safe temperature. I only use the tongs on em... if they get punctured, they'll be too chewy. The manufactured varieties usually have a lot more fat in them, so poking them doesn't hurt so bad, imho.

Generally, I put a half dozen in a saute pan, pour in a can of beer, simmer to cook, then pour off the beer, put in a bit of olive oil (or butter in the case of brats) and brown them in the same pan (or if it's a grill day, roll them to coat with oil and throw them on the grill until GBD). Sauteed onions go on the bun.

I'll have to try your kraut idea... usually it jumps straight from of the bottle onto the sourdough around here. Oh, yah, and Gulden's mustard. Yum.

[GRRRRR]

Well GR, couldn't find a 'picnic' shoulder at our regular butcher today...but did get 'the same thing' with the big leg already cut out of it...plus, no fat cap.

I'm gonna try essentially the same thing but will cover with foil earlier as it finishes...

Cribs, our buthcher, said we gotta make a reservation to get the full bone in shoulder...hey, either way, it's gonna be right tasty!

[Fawnn]

I should have been more specific. I don't literally "boil" them. It's a slow-simmer "bath."

I haven't made them for awhile because I can't tolerate Johnsonvile brats anymore. But, Wellshire Farms have some I'm going to try.