Frankfurters aren't the only members of the sausage family that are great for outdoor grilling. Other precooked and smoked varieties also offer the basis for some interesting and flavorful summer sandwiches.
1/2 cup apricot preserves
1/4 cup chopped chutney
2 teaspoons prepared mustard
1 tablespoon butter or margarine
6 pineapple slices
6 smoked sausage links
6 plain or whole-wheat hamburger buns
Combine apricot preserves, chutney and mustard in small saucepan. Heat to simmering on grill or over moderate heat.
Melt butter in skillet on grill or over moderate heat. Add well-drained pineapple slices and brown on both sides, turning once.
Grill sausage 4 to 6 inches above moderate coals, turning once, until brown and fully heated. Cut grilled sausage links not quite through at 1/2-inch intervals and bring ends together.
For each sandwich, place grilled pineapple slice on bottom of bun. Spoon about 1 tablespoon sauce over pineapple and top with sausage ring. Spoon remaining sauce over and close with bun top. Makes 6 sandwiches.
8 precooked bratwurst
1 (1-pound) can sauerkraut
8 frankfurter buns
8 tomato slices, cut in halves
8 thin dill pickle slices
8 slices Muenster cheese
Grill bratwurst 4 to 6 inches above moderate coals, turning once, until brown and fully heated. Heat sauerkraut in saucepan on grill or over moderate heat.
Toast buns on grill, then spread with butter. Place 2 halved tomato slices on each bun bottom. Cover with 1/4 cup sauerkraut, 1 pickle slice and 1 cheese slice.
Top each with 1 bratwurst and close sandwich with bun top. Makes 8 sandwiches.