Sweet basil McJagger of the Derailers did a food post I would like to share.
With a respectful and friendly nod to Beerorkid, I offer a recipe. It may not be my favorite recipe, but it is one of the things I make the most. I hope you like it as much as I do.
See you in the heart center!
Slice and onion. Fry it in a pan. I use canola oil or bacon grease, depending on my mood and how much I hate my heart that day.
Cook the onions until they are dark. You’ll have to stir them so they’ll cook evenly. I like ’em really burnt.
Get your sausages and put them in a saucepan. I like Meyer’s Elgin sausage. They are smoked pork sausages made in Elgin, just a few miles away from Austin.
Pour some beer on the sausages. The cheaper the beer is, the better.
Boil it! The sausage is already cooked, so the boiling is just for flavor.
Get your kraut and add it to your fried onions. I like this kind of kraut because it has caraway seeds. You might like a different kind. Home made kraut is the best of all.
Add your sausage to the pan. Pour the beer/juice into the pan.
Cook it until the beer/juice is dry. Then slice the sausage on a plate.
Put some brown mustard on the slices. I’m not too picky about the brown mustard. I use HEB store brand. Then add some BBQ sauce. I like Stubb’s original. It’s made in South Austin.
Heap all that kraut/onion on the plate and viola! Lunchtime at the Basilrosa. Enjoy!