[elwoodblues]

My family is having our second annual "Sausage fest" (ha, ha, get it.) We are going to local meat markets and picking up some house specialties, grilling them up and comparing. So far we have:

Cajun Brats
Hawaian Sausage (teriyaki/pineapple flavorings)
South African Sausage
Dogs (from a local place that makes killer dogs)

I'm also going to make some stuffed pablano peppers with Chorizo from one of the local places (recipe below.) Of course all are being done over charcoal (not the outdoor gas ovens that many call grills.)

Chile Rellenos:
Fresh Corn - 4 cobs shucked, oiled, seasoned and grilled
Chorizo Sausage - 1 pound, cooked
Pico de Gallo - 1 cup
Monterey Jack Cheese -1 cup grated
Chipotle Puree - 2 teaspoons
Serrano Chiles - 2, seeded and diced
Poblano Chiles - 6, flash roasted at 500 degrees, peeled and seeded

Procedure:
Combine first six ingredients and season. Fill poblanos chiles and place in casserole dish.
Reheat over at 400 degrees until hot in center.

I'll probably do these on the grill as well instead of the oven.