Cincinnati Sausage Sandwich

Brats, metts, and other interesting sausages will all work for this goetta-crowned design; you really can't go wrong. Boost the beer flavor of the recipe by boiling the links in your favorite brew before grilling. Especially if you are serving a large party, keep them simmering in a large pot of beer and then char to order. The sausages will stay warm for hours.

Yield: 8 sandwiches , Prep time: 5-10 minutes , Cook time: 10 minutes



1. Preheat the grill. Prepare your ingredients: Remove the woody portion of the asparagus and toss the in olive oil, salt and pepper. Cut the cheddar slices in half.
2. When your grill is hot, place the sausages and asparagus on the grill. Close the lid and let the asparagus cook for 1-2 minutes, rotate, and cook until they are tender. Remove the asparagus from the grill once it is tender, but keep the sausage on the grates until it is cooked completely. 
3. While the sausage is still cooking, add your goetta to a sauté pan over high heat, cook, and crumble. Turn off the heat when the goetta is finished cooking.
4. Once the sausage is almost finished cooking, turn off the grill, place half a slice of cheese on top of each link and close the lid for 1 minute, or until the cheese starts to melt.
5. To assemble the sandwiches, place the cheese-covered sausage in the buns, top with grilled asparagus, and finish with the goetta crumbles. Serve hot from the grill.

Tips + Tricks

**If you choose to use some hearty, crusty bread -- like we've pictured here -- instead of traditional buns, here is how to create the perfect pocket: Slice the bread into pieces twice the width of the sausage. Cut each slice without completely cutting it in half, leaving a spine of crust. Place the sausage in the bread and assemble from there.