By Anne Wilson
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Dispose of the fat or it will flame up. Serve the duck with currant sauce or with a bowl of raspberry jelly. You may eat the apple and orange or discard. The duckling will be perfumed by the fruit. Smokers and Grills Smokers are available in hardware stores, and for rent when you are having a big party. However, it’s not difficult to turn your gas or charcoal grill into a smoker by damping down the vents and adding presoaked wood chips every 15 minutes. You can also use chunks of wood with charcoal from the same wood.
Then, poke and twist the back of the dull knife through the tube so you have hollowed out a 1⁄2- to 3⁄4-inch tunnel to stuff. Heat the butter in a skillet and add the onion. Sauté the onions until very soft. Add the herbs and turn off the stove. Let the herbs steep in the onion/butter mixture for 5 minutes. Add pepper. Add the muffin crumbs and mix thoroughly. Stuff the mixture into the tunnels in the tenderloins. Brush the tenderloins with olive oil. Grill on medium until the internal temperature reaches 155°F.
Mix the rest of the ingredients together in a large flameproof pan. Add the kielbasa to the bean mixture and cover with foil. Bake over indirect heat on the grill for 25 minutes or until hot and bubbly. Beer Sausages Marinating the sausage in beer ahead of time allows the flavors to meld before you char the meat on the grill. This dish tastes great when you uses authentic German sausages and goes well with sauerkraut, potatoes, or beets. Serves 16 Ingredients 16 of your favorite sausages 11⁄2 bottles or cans of rich beer, not light Prick the sausages with a fork.
Casse-croûte by Anne Wilson