Mulay’s Sausage Grilling Tips & Recipes

The In Good Taste Denver team are big fans of Colorado’s Mulay’s Sausage company for several reasons. The biggest is taste – their products are simply delicious. But we also like the things that are more about the values of the company such as: It’s woman-owned and family-run, headed by Loree Mulay Weisman. It is the first and only meat company to be certified free from all “Big 9” food allergens (wheat, milk, eggs, soy, peanuts, tree nuts, fish, shellfish, and sesame). Their products are antibiotic free, specifically No Antibiotics Ever (NAE) were given to their heritage hogs. The products are also gluten free, as certified by the National Celiac Association. They are also certified Paleo and Keto and adhere to the Paleo Foundation’s highest quality standards with no sugar, nitrates, preservatives, grains, legumes, or fillers. All of that should be enticement enough to purchase and serve Mulay’s Sausage – it sure worked on us. Our thanks to Mulay’s Sausage for sponsoring the following grilling tips and recipes to help you experience their tasty products.

4 Essential Grilling Tips from Mulay’s Sausage

1. Have everything ready to go for the meal before you put the sausage on the grill.
2. Don’t overcook for best taste and juiciness!  8 – 10 minutes, 145º.
3. Pink is the color of the meat – we don’t add fillers and it’s lean and clean.
4. Allow yourself time to sit back and enjoy your meal and your summer.

3 Recipes from Loree Mulay Weisman of Mulay’s Sausage

Bratwurst Tin Foil Dinner

Serves 4

Ingredients:
2 pkgs Mulay’s Bratwurst
1 ½  lb bag mixed fingerling potatoes, cut into bite size pieces
½ head purple cabbage (approximately 6 cups), sliced into thin strips approximately 4” long
½ cup olive oil
1 onion, sliced into thin strips
1 cup mushrooms, sliced
1 cup chopped parsley
10 cloves garlic, coarsely chopped
1 TBS coriander, ground
1 TBS dry mustard, ground
1 tsp caraway seed
2 TBS apple cider vinegar
Kosher salt and coarse ground black pepper to taste (use liberally)

Instructions:
Preheat grill or oven to 400°. Lay two large, heavy-duty sheets of tin foil, approximately 18” by 24”, one on top of the other, on a large clean surface and bring up edges to make a large “boat” set aside.
Put cut potatoes in a large bowl, add ¼ cup olive oil and salt and pepper to taste, and mix until well until coated.  Pour mixture into the tin foil boat.
In the same bowl, put in sliced cabbage, onions, mushrooms, parsley, garlic, and spices.
Add remaining olive oil and vinegar, mix well and pour over the potatoes.
Line the Brats up on top of the cabbage and potatoes. Tightly seal the inner layer of the foil boat.
Double wrap the boat with the second sheet of foil and seal tightly.
Slide onto a flat baking sheet to transfer to grill or oven and cook for 1 hour.
If cooking over a flame, keep flame low to avoid scorching the bottom.
Remove from grill. Be careful because it will be hot when you open the foil package.
Serve with hearty rolls or rye bread and spicy brown mustard.  Prost!
Note: for glamping, cook in campfire with good hot coals, away from flame for 3 minutes. 

Bangers ‘n Mash Boats

Serves 4

Ingredients:
1  pkg  Mulay’s British Banger
2 mashed potatoes (approximately 3 lbs of potatoes)
½ cup milk
¼ cup butter
1 medium white onion, sliced into thin strips
½ cup beer (preferably a full-bodied beer)
Salt and pepper
Chopped Parsley to garnish
*optional: pretzel buns

Instructions:
Mashed Potatoes:
Fill a large, deep pot ½ way with water, add 2 TBS salt and bring to boil.
Cut potatoes into large cubes.
Boil potatoes until soft, drain and mash while warm adding ½ cup milk to a silky consistency.
Add salt to taste.
Cover in a bowl and keep warm.
Put mashed potatoes in pastry bag for piping onto brats.
Substitute a plastic bag for pastry bag, cutting an angled corner off the bottom of the bag (start small, the size of a quarter, and increase hole if needed).
In a small sauté pan, heat butter over low heat and sauté onions until tender and starting to brown.
Add ¼ cup beer to pan to deglaze.  Cook a few more minutes until liquid is incorporated.  Set aside.
Grill Bangers for 10-12 minutes until done.  Do not overcook!

While Bangers are cooking, put warm potatoes in pastry bag for piping onto brats per instructions above.
With a sharp knife carefully cut bangers in half lengthwise, being sure to not cut them all the way through.
Open sausages and pipe the mashed potatoes straight down the middle of each sausage. Repeat until all sausages are filled with mashed potatoes.
Sprinkle onions and parsley on top. Serve & enjoy! *optional – serve on a roll or bun for that sandwich feel.
Note:  Want it faster? Use leftover mashed potatoes; Dairy Free?  Sub Oat milk for milk and Olive oil for butter.

Mulay’s Grill Extravaganza

Serves 8

Ingredients:
1 lb chicken thighs
¼ cup olive oil
1 TBS salt
1 tsp pepper
2 10oz packages antibiotic free (ABF) Bacon
2 packages of Mulay’s Italian Sausage
8 ciabatta rolls
1 onion
1 yellow and red peppers

Instructions:
In a large bowl, combine chicken thighs with olive oil and spices, set aside.
Evenly coat the grill basket (both sides) with a non-stick spray.
On a large baking tray, place the open the grill basket with one side resting on the tray. Begin by layering bacon on the basket grill, perpendicular to the wires, until all is covered.
On a flat surface put a sheet of plastic wrap down that is a little larger than the basket grill.
Place 1 pkg of sausage on plastic and cover with another sheet of plastic.
Push sausage flat with your hands then roll out with a rolling pin or pint glass until it is the size of the basket grill. Take off top plastic sheet and carefully layer sausage on top of bacon.
Place the chicken pieces on top of the sausage layer, cutting in half any really thick pieces.
Repeat the sausage layer with the second package of sausage and then the bacon layer.
Close grill basket. Place grill basket on a hot grill and turn the temperature down to low.
Close lid and let cook for 20-25 minutes until brown.
Flip and continue cooking another 20-25 min. until done. (If using a smoker, set at 325º and let cook for 1 hour, flipping halfway through.)
Remove from grill and transfer to a cutting board. Cut into 9 even squares.
Serve on a toasted ciabatta roll with sautéed onions and peppers.
Note: See the recipe being made, below. And see the finished product in our featured image, top of page.

Variations:
Use Mulay’s Chorizo and top with roasted green chilies
Use Mulay’s Breakfast and top with poached egg serve with side of fruit

For more recipes, and to order sausages, visit the Mulay’s Sausage website.