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Hey Folks-
Looking for suggestion on how to cook venison sausage ahead of time.
Going winter golfing with the lads.
Wish to cook the sausages and hold them somehow without them drying out until after the round when we eat.
No grill at the course; everything is closed- but they will let us into the bar to sit and eat- drinks are always open !!
Appreciate any suggestions-
Cheers
Parboil them, finish them off on a small propane bbq on your tailgate. Have buns and the fixings....we do that the odd time turkey hunting.
Rick's suggesting is good, but I would smoke them, then grill them later. I have a stove top smoker that I use on the BBQ. All you need to do after cooked is grill to heat and brown.
Could always wrap em in tinfoil hot, put em in a small lunch cooler with one or two hot pocket things ya put in ur gloves.
If they have a microwave at the course then grill them at home, put them in an air tight container along with a little water.
When you get to the lunch reheat in the sealed container and serve.
Precook them, vacuum pack them. Even cold on a crusty bun with Dijon and sweet peppers.....where are ya playing?
PLaying on Long Island. 50 degrees and they still are using real greens-Quote:
Originally Posted by terrym
Saw a foursome out on Sunday at a local course, 8C and windy. No for me, I used to golf in the winter but I had rules, had to be 10C and no wind or I stayed home. There was one year that I golfed for 11 months out of the 12.