Creative cooking with BBQ leftovers -

We have many hobbies here at Tramp's Camp. Being certified BBQ judges is certainly a favorite one for us both. When you judge, you take a bite or two out of each piece of meat. Ziploc bags are provided for your leftovers after tasting and scoring. We end up with quite a selection of various meats, each piece with bites missing. Some meats we gently reheat and eat in their original form. Other meats are frozen for use later in chili, soups or other recipes.

Last month we judged our first BBQ competition of the 2012 season. One of the categories was sausage. The cooks had to make it on site. We never know what type of meat we are eating with the sausage category - it could be venison, pork, beef, chicken or some other mystery meat. We wanted to use our leftovers for breakfast one weekend and decided to replicate a version of a dish we had at restaurant a couple of months ago.


We took a couple of patties of the cooked sausage and chopped the meat up along with half an onion.

Saute the sausage and onion in butter until the onion is starting to brown a bit. Then add a chopped potato or two and a dash of salt. Cover and cook until the potatoes are done.

Add an ample portion of sauerkraut to the mix - yes, sauerkraut for breakfast.... Cover again and cook until flavors have mingled, stirring a couple of times.

Top with eggs cooked your favorite way and serve with a Mimosa made with fresh squeezed orange juice and champagne. And of course, cook and eat your meal outside on a lovely spring morning!

If you like sauerkraut, give this recipe a try - it really is tasty. You can use any kind of sausage - links or bulk - just fry the sausage before adding the onions if it is raw. We have used bockwurst and bratwurst with this dish, too, and it was delicious. You could also top this with some nice country gravy - such tasty goodness on your plate. Enjoy!