My favorite being hot hungarian smoked. I don't make my own so I buy
sausage, bring it home and stab it in numerous places in order to
render fat while cooking. I prefer more of a lower fat sausage. Then
I grill it until it is really well done. Boiled potatoes are good
with this; I've never done pots on the grill. Maybe I'll try that.
This type of meal I like to eat very simply. Sometimes I'll serve
with French bread, or a very dark dark rye bread such as
Schinkenbrot. It's about the easiest thing under the sun, and when
this sausage is grilled over lump charcoal it is dynomite. I get the
sausage from the local farmer's market. The stuff in the supermarket/
grocery stores just is not the same. If you want your sausage
juicier(fattier)just don't stab it.
I tend to cook it to the point where it is almost(but not quite)
burned.
We used to make sausage for many years. We tended not to make it as
fatty as normal, so I am used to that.