Spicy Sausage Skillet
December 12, 2007 – 9:37 am 
1 pkg. (1 lb.) smoked sausage, cut into 3 pieces, cut lengthwise in half
1 Tbsp. butter
1 onion, cut crosswise in half, sliced
1/4 cup GREY POUPON Hearty Spicy Brown Mustard
2 cups sauerkraut, drained
Cook sausage in large skillet on medium heat 5 to 7 min. on each side or until browned on both sides. Remove sausage from skillet; cover to keep warm.
Melt butter in same skillet. Add onions; cook 3 min. or until tender, stirring frequently. Stir in mustard. Add sauerkraut; mix lightly. Cook 10 min., stirring occasionally.
Top with sausage; cover. Cook an additional 5 min.
People who consider themselves “grill masters,” are always so proud aren’t they? They possess a certain confidence and panache. Who’s the grill guru in your family? If you’d like to claim that special spot in your backyard, read the simple tips below, call over some friends, and get to grilling!
Now that you are a grill guru, or at least have mustered up the courage to attempt cooking outside, what should you make? Hot dogs are the perfect option for a beginning griller, and I happen to know some grill masters that love a good dog now and then! If hot dogs sound a little humdrum, please do reconsider … follow these tips and your dogs will be anything but boring.
You know, until last week, spicy brown mustards have never been a favorite of mine. When Grey Poupon debuted their new Hearty Spicy Brown Mustard, I had to try it so I could write an accurate post. It was love at first spicy, creamy, onion infused spoonful. This is a “wow” mustard. Since my first sample, I’ve found myself dipping into my little jar, just eating it plain. Now that’s a good mustard! There are three distinct flavor profiles happening with Hearty Spicy Brown; zest from fine, brown mustard seeds, a trace of horseradish heat, and the proverbial taste of sweet onion. These flavors mingle together magically.
Ketchup … all American right? Hardly! There are a few variations on its exact origin and initial nature but most think it originated in Eastern Asia as salty, pickled fish sauce possibly with tomato. The word “Kei chup” in Cantonese literary means the juice of tomato. English and Dutch sailors brought the Asian ketchup to Europe, where many flavorings, such as mushrooms, anchovies and walnuts, were added to the basic fish sauce.
