Around the World's Wurst. Pt. 1 🌞

From the U.S.

Fenway Sausage Bombs In
The Style of George



This dish is a tribute to my friend George, who works a sausage cart in front
of Fenway Park before Red Sox games. Maybe it has something to do with
the outdoor location or the frenzy involved in scoring a bomb before the
game begins, but to my mind George serves the finest sausage bombs
known to humankind. If he moved his stand, would definitely be seeing
fewer Red Sox games. George is also unique because his is the only food
stand, among the hundreds around Fenway, that provides Inner Beauty Real
Hot Sauce, which I make, with his sandwiches. It is one of my proudest
moments when see his customers happily splashing this sauce on their
sandwiches.

George sells a gazillion subs before and after each ball game, and the
regulars always call out whether they want theirs ‘loaded’ or not. In this
version you get it fully loaded, which I think is the only way to go.

The only thing you need to serve with this is a quart of beer, for that real ball
park feeling, even if you can’t be there.

red bell peppers, halved
2 green bell peppers, halved
3 red onions, halved
1/4 cup virgin olive oil
Salt and freshly cracked black
pepper to taste
2 tablespoons minced garlic
1/4 cup chopped fresh herbs
(oregs basil, thyme, or
sage, alone or in any combination
*1/4 cup Home-Style Inner Beauly
Hot Sauce (page 355) (you
may substitute your fav!
hot sauce or Tabasco)
16 3- to 4-ounce link sausages
or 8 extralarge sausages such as
kielbasa or linguica
8 sub rolls, each 8 to 12 inches tong


1 Rub the bell pepper and onion
halves lightly with about 2 tablespoons
of the olive oil, sprinkle with
salt and pepper, and grill over a
medium-hot fire for 3 to 4 minutes,
or until slightly charred. (In this
case, it’s better to have the vegetables
slightly undercooked rather
than too charred.) Remove from the
grill and slice into thin strips.

2. In a large bowl, combine the
grilled peppers and onions with the
remaining olive oil, vinegar, red
pepper flakes, garlic, herbs, and Inner
Beauty and mix well. This is
your “load.”

3. Over a medium to mediumlow fire,
grill the sausages slowly
for 10 to 15 minutes, or until o peek
inside shows no traces of pink.
While the sausages ere cooking, slit
open the rolls and toast lightly on
the grill for a minute or two, until
lightly browned.

4. Remove the sausages and rolls
from the grill and make people line
up and walk by as you furiously hustle
to put the sausages in the rolls,
asking if they want them loaded or
not. The loaded get heaping spoonfuls
of the vegetable mixture on the
bun before the sausage goes in.

*Chris Schlesinger's Famous 1980s Inner Beauty Hot Sauce

https://www.democraticunderground.com/1157150823


from 'Big Flavors of the Hot Sun"
https://www.goodreads.com/book/show/458483.Big_Flavors_of_the_Hot_Sun

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From Germany

BRATWURST IN ALE (Bratwurst in Ale)



4 pairs Bratwurst (about 1 1/2 pounds)
2 tablespoons butter
1 small bay leaf
2 to 3 cups ale or light beer
1 tablespoon butter
1 heaping tablespoon minced onion
2 tablespoons flour
salt and pepper
lemon and sugar (optional and to taste)

Prick Bratwurst on all sides with a fork.
Place in a large skillet with a cover and
add enough boiling water to cover.
Cover skillet and simmer 5 minutes.
Drain off water. Add 2 tablespoons
butter to skillet and brown wurst quickly
on all sides. Add bay leaf and enough ale
to cover sausages. Cover, bring to a boil,
reduce heat and simmer 25 minutes.
Remove cover and let ale boil rapidly
until it is reduced by almost half.
Reduce heat and simmer. Melt butter
in a small skillet and sauté minced onion
until golden brown. Blend in flour and sauté
slowly until mixture is the color of cocoa.
Add to the simmering ale and stir in until
smoothly blended and thick- ened. Season
to taste with salt and pepper, and a little
lemon and sugarif you like a sweet-sour flavor.

from "The German Cookbook"
https://www.goodreads.com/en/book/show/535158.The_German_Cookbook

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From Morroco

Grilled Merguez Sausages



Serves 4

*Four 4 -to 6-ounce lamb merguez sausages
*Harissa Sauce
Moroccan Country Bread

1. Heat a grill to medium-high heat.
2. Grill the sausages, turning frequently, until crusted and cooked through,
10 to 15 minutes. Serve with harissa sauce and Moroccan Country Bread.

*Harrisa Sauce:

You can purchase imported Moroccan harissa by the jar (Sources). Or you
can substitute Turkish red hot pepper sauce, available at Middle Eastern stores.

Makes about ¾ cup

1 garlic clove
Pinch of cumin seeds, preferably Moroccan
Pinch of coarse salt, or to taste
¾ cup water or broth
1 tablespoon harissa paste, or more to taste
Fresh lemon juice (optional)

Crush the garlic to a paste with the cumin and salt. Mix with the water or
broth and harissa in a small saucepan, set over high heat, and bring to a
boil, stirring. Pour into a small serving bowl and allow to cool slightly
before serving. Correct the seasoning with salt if necessary and, if
desired, lemon juice.

*https://www.dartagnan.com/search?q=lamb%20merguez

from "The Food of Morocco"
https://www.goodreads.com/book/show/11411970-the-food-of-morocco

Tune in tomorrow for Pt. 2!