Food Snob said:No, not hashISH, you druggies.
Oh damn! ;-)
Quoted message said:Day before yesterday, I grilled some
Johnsonville Hot & Spicy bratwursts over seasoned hickory wood. This
morning, I chopped 2 of the leftover ones up and set them to frying in
a tall non-stick saute pan, then I chopped some potatoes into ~1/2"
cubes and cooked it until the potatoes were browned, flipping it every
minute or two. A few twists of the old pepper mill, and a bit of
salt, and it was delicious.
99% of the credit goes to Johnsonville for coming up with the best
darned grilling sausage on the planet. If you haven't tried their Hot
& Spicy variety, you should. The regular Johnsonville brats are, IMO,
a bit too salty, and I am a person who likes a lot of salt.
Um, read the nutrition label Bryan! The hot and spicy's have more
sodium than the regulars. I made a regular and a hot and spicy the
other day, and the first thing I noticed about the hot and spicy's was
that they are too damned salty!! Then I read the nutrition labels on
the packages, and sure enough the hot and spicy's have more sodium per
serving than the regulars.
And I have to disagree with you on the flavors too! I love the regular
Johnsonville brats. One reason is that they seem to have more fat in
them (than the hot and spicy's anyway.) I cooked the two brats in the
same pan, and the regular shrank more as it cooked, and seemed to
exude more fat too. And there's something about the spicing of the
regular Johnsonvilles that I just LOVE! Yum!!
The hot and spicy's are good, but if I want hot and spicy, I can add
as much as I want! Yano? I have several varieties of hot pepper spices
and use them quite often! Hee hee!
PS: I like you new moniker. And yes, you are! ;-)
John Kuthe...
