On July 9, 2003, Randall Simon, then the first baseman of the Pittsburgh Pirates, hit the head of a runner's costume with a baseball bat. In 2007, after a one-race tryout the previous year, The Chorizo rounded out the group of five Sausages fans see today. The Hot Dog joined the race in the middle-1990s. In 1994, the live Sausage race resumed on Sunday, May 29 – the day the Brewers retired Robin Yount's number 19 jersey – and became a fixture at every home game since.Īt the outset, the Sausage Race featured only three entrants: The bratwurst, the Polish sausage, and the Italian sausage.
The three made their way to home plate with The Bratwurst (worn by Dillon) winning the first-ever live race.įor the remainder of the 1993 season, the Sausages raced live only at those games with particularly high attendance. On June 27, 1993, as the Sausages approached Milwaukee County Stadium on the scoreboard video, the left field doors swung open and – much to the surprise of players and fans – out came the larger-than-life mascots. In the fall of 1992, Milwaukee graphic designer Michael Dillon of McDill Design presented an idea to Gabe Paul, who was the Vice President of Operations for the Brewers, to transform the race from the scoreboard to live action. The Famous Sausage Race began as a scoreboard animation in the early 1990s with just three characters – The Bratwurst, The Polish and The Italian – running toward Milwaukee County Stadium against a backdrop of the city of Milwaukee. The second features them in a parody of the Running of the Bulls with ESPN employees. The first, set at ESPN's cafeteria, was shown at American Family Field on. The sausages have starred in two SportsCenter spots for ESPN. They also have a twice-yearly home-and-home relay race against their Pittsburgh Pirates counterparts, the Racing Pierogies. The sausages appear at many local charity events, including an annual 5K run/walk in their honor, with proceeds going to Brewers Community Foundation, and are available for personal appearances on non-game days. On Sunday afternoon home games, the Sausages tag off to miniature versions of themselves, dubbed the Little Weenies, who finish the remainder of the race. They sprint down the warning track, around home plate and continue toward first base. Donning over-sized foam sausage costumes that measure 7 ft 3 in (2.21 m) from the top of the head to the knees of the runners, the contestants start their race between the dugout and the baseline around third base. They finish Sunday afternoon races for their Racing Sausage counterparts.Įmployees of the Milwaukee Brewers or American Family Field usually run the race. As for my moistening agent, I added some homemade chicken broth.The regular sausages tag the Little Weenies. I also added a large clove of garlic to each tray. But I also had some gorgeous organic Japanese eggplants, so I quartered them lengthwise, chopped them up, and added them to the trays too. In my case, I was cooking Spicy Italian Sausages with Fennel, so I went the iconic route and accompanied them with onions and sweet peppers.
This process will be quick-a couple of minutes max-and when you’re done, the sausages will be gorgeous, juicy, and supremely flavourful. After about 15-20 minutes, check their temperature-you’re looking for an ideal temperature of 150º F.Īt that point, your sausages are ready to be moved to the hot side of the grill so you can crisp them up and apply a perfect char to them. It will likely take about 15-20 minutes for your sausages to cook properly, but that will allow the sausages and the bed of sauerkraut to commingle. When the liquid begins to bubble, move the pans over to the cool side of the barbecue. You place your mixture in disposable-but reusable!-foil pans, you nestle your sausages on top, and you place your pans over the coals in a two-zone barbecue. So, if you’re cooking German-style sausages like brats or wieners, you might provide them with a bed of sauerkraut moistened with beer or wine.
The idea here is to create a moist bed for the sausages that will allow them to cook more gently while imparting them with flavour. Kenji López-Alt developed for Serious Eats. Luckily, there is a solution, and it’s a pretty foolproof one, too.Ī couple of years ago I became a convert to the “Simmered ‘n’ Grilled” sausage method J. Other times they burst and spill their precious juices all over your coals, drying up and causing flare-ups.Īnd then there are times when you leave them sitting on a fire too long and they dry up and get shrivelled and tough. Sometimes your sausages cook too quickly on the outside, but not on the inside. There’s certainly no need to feel ashamed.
Hands up: how many of you out there have encountered difficulties cooking sausages over a charcoal grill?
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