Fried Summer Sausage

        Hunting Camp Special

 

                                                                   -By-

 

Neil Waring

Revered Wyoming Chef, outdoor cooking expert, admired woodsmen and honored citizen.

 

Fried Summer Sausage

First prep the summer sausage by slicing the roll of sausage into ¼ inch slices or somewhere near that. Slice on a plate or the kitchen counter—do not use a cuttingboard as someone may have used it previously to slice strange vegetables such as beets or rutabagas and that stuff could contaminate the fine rich taste of the summer sausage. Don’t forget to throw away those little wrappers around each slice and don’t give them to the dog cause he might puke under the table and someone could put their Christmas socked foot in it.

Place skillet on electric stove and turn heat to super high--if using a gas stove turn burner up until the little blue flame is approximately 4 inches high. When skillet is smokin stand back and toss in slices of summer sausage (remember to open kitchen door and window before tossing summer sausage into skillet) let it sizzle till the neighbors call the fire department. Place slices on un-toasted white bread and eat.  De--licious!!

 

Chef Notes—Buy only the cheap Summer Sausage in the Mall cause that gourmet stuff might not blacken up just right. Happy Eatin!

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