Johnsonville Irish O'Garlic Sausages

Yesterday we shot over to the grocery store to pick up some bratwurst to grill up for lunch while we were waiting for the ribs to smoke. The regular Johnsonville brats were totally sold out, which I suppose is what you'll find if you go on a beautiful Saturday in the summer. In the freezer case we spotted one solitary package of what I believe to be a new offering from Johnsonville, as I'd never seen them in the store prior to this trip.

If you thought Ireland's contribution to American cuisine was limited to potatoes and Lucky Charms cereal, boy were you wrong! These Irish inspired sausages are "spiced with a wee bit O' Garlic!" according to the package, and were raw sausage; not one of the fully cooked variety that Johnsonville also sells. In fact, when compared to the Original Bratwurst variety, the only addition to the ingredients list is garlic.

So for all practical purposes, these are bratwurst. You grill them exactly the same way, slowly over low heat, turning frequently to avoid burning. Make sure you never puncture a bratwurst during cooking; handle them with tongs that do not have sharp ends only, and never use a fork to pick them up. It usually takes around a half hour to cook them this way, but its absolutely worth the effort. You'll know they're done when they're browned on almost every side and little geysers of juice begin to spew out of the casing.

We all really enjoyed these and will absolutely buy them again. The garlic flavor wasn't overpowering, but added a little element to the taste that made these sausages a little more interesting. Like any good sausage, they go great with a beer. They are a welcome addition to the Johnsonville bratwurst line, give them a try if you see them in your local store.