Aurora Catering's

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Moose Droppings
Yield - 60 to 70 Sausage Bites

2 LARGE YELLOW ONIONS (Sliced into rings)

In a large Dutch oven and over medium/high heat boil sausage, onions and two beers for about 15 minutes. Cook sausage until all of the beer evaporates and the onions start to caramelize. Preheat a bar-b-que pit, remove sausage from Dutch oven and place on the grill. Charbroil sausage until a golden brown color is achieved on all sides. Use tongs to turn sausage, a fork will puncture the skin and release the beer flavors. Remove the sausage from the grill and cut into 1 inch bites.

While the sausage is grilling, strain off the grease from the Dutch oven. Retain all of the onions and drippings. Return the bites to the Dutch oven, use small amounts of beer to deglaze the pan and sausages (About 1 ounce at a time.) The beer will foam and lift the "graton" from the bottom of the pan. As the beer reduces and caramelizes, add more beer until all is used.

Alternate Method
Leave the sausages whole and return to the sauce as instructed. The Brats can then be placed whole on French bread pistolettes smothered in the onion and white chocolate glaze.

Plate Presentation
Spoon the bites on to a large warmed serving tray, smoother the bites with the onion and white chocolate glaze. Serve immediately.

Chef's Notes:
The caramelized flavor that the beer imparts to this is dish is indescribable. This is a great Halloween treat!

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Contact us for further

Chef Emile L. Stieffel, Aurora Catering, Inc. email address:
Copyright 1995 Aurora Catering, Inc. All rights reserved.
4016 Red Cypress Dr., Harvey, LA 70058 Phone (504) -329-1344
Revised: December 20, 2011.