The Beer Fox says, “Marinated sausages, perfectly dressed, for a steamy night around the grill!”

Recommended Brew: Rio Grande Elfego Bock, Rio Grande Brewing Company, Albuquerque, New Mexico USA

Style: Bock – Sparkling Copper Mahogany in color – Aroma of toasted Munich malt and a touch of woodsy hops, with light flavors of sweet caramel and chocolate.

Recommended Specialty Mustard: Sierra Nevada Porter & Spicy Brown Mustard, Sierra Nevada Brewing Company, Chico, California USA

Porter & Spicy Brown Mustard – Deep Yellow Ochre – The sweetness of deep-roasted barley malts, with hints of toffee, produce a complex, rich and smooth elegance within a mustard base of exotic spices.

Fat City Sausages:
3 lbs. variety sausage - bratwurst, Italian, knackwurst, turkey, or chicken)

Elfego Bock Marinade:
4-1/2 C. Rio Grande Elfego Bock
1 medium onion, chopped
1 tablespoon Chinese parsley
pinch of fresh ground pepper

In large skillet or Dutch Oven, steam sausages, covered, in a scant ¼” water for 20 minutes. Drain.

Mix together Rio Grande Elfego Bock, onion, Chinese parsley, and fresh ground pepper, as a marinade. Arrange steamed sausages in non-metallic baking dish. Cover with marinade.  Store in refrigerator overnight.

After marinating, remove from marinade and place on rack of a hot charcoal grill, 4 inches from heat. Grill, turning frequently and brushing with marinade, until sausages are browned on all sides and heated through.

Serve with Outlaw Sauce:
2 tablespoons olive oil
1 tablespoon minced shallots
½ teaspoon dried minced garlic
6 oz. Rio Grande Elfego Bock
1 C. Sierra Nevada Porter & Spicy Brown Mustard
1/8 C. lemon juice
pinch of salt

Sauté shallots and garlic in olive oil until fragrant, about 1 minute. Add Elfego Bock. Boil and simmer 1 minute. Add Sierra Nevada Porter & Spicy Brown Mustard, lemon juice and salt. Blend well and heat through. Serve with Fat City Sausages.

* Health Benefit: Rich in zinc, high quality protein, iron, vitamin A