Hasty-Bake Oktoberfest (Grilling Grant's Way Cookbook)

September 05, 2011

Selection of pork sausages (bratwurst-weisswurst-knackwurst)-2 per person, several jars of good mustard (you have lots of options here so mix it up), 6 potates-peeled and cubed, 2 bell peppers (any color)-chopped, 1 large onion-chopped, olive oil, salt and pepper, hotdog buns (optional) Liberally coat the bottom of a large, lidded skillet with a good bit of olive oil. Heat on the stove over medium-high heat until hot but not smoking. Add the potatoes and stir to coat with the oil. Let them cook for a minute then, add the peppers and onions. Season the whole thing with salt and pepper to give it a good stir. Cook for several minutes, until the edges of the potatoes begin to brown and the vegetables soften then, remove from the heat. Light the grill, pull a beer from the cooler, and sit back and relax! When the coals have died down, cook indirectly with the sausages lined up across the grill rack, nestled up against each other. Place the skillet on the grill rack and close the hood. Cook them for about 5 minutes. You can always use any combination of pork sausages, but here (in Tulsa, OK) we get ours from Siegi's Sausage Factory. Siegi Sumaruk, a native of Linz, Austria, supplies the sausages for the German-American Society's annual Oktoberfest celebration. Enough said!