Can't be arsed with pubs sometimes so summer brings beers at ours. Minimal fuss.
A kilo Elmar's nurnberger sausages , a loaf of rye, some mustard and saurkraut – Hollywood!
A few pickles to kick off with then pop the sausage on the charcoal burner placed in the middle of the table. No dictatorship of the propane master here. Just cozy communal woody smoke warmth. Magnificent.
Just in case you were wondering, the table you see is made of Jarrah weatherboard salvaged from a mate's shed and the centre-piece is an old 3 lidded stainless steel ice-cream freezer top I found on the farm. Just remove the lid and pop in the charcoal burner. Too easy.
Weihenstephaners and Löwenbräu all night finished with Seven Hills (South Australia) Sweet White Sacramental Wine (copy line ahhmmmm Sunday's Best, Seven Days a Week!). Sweet.
Funny night. Best was the story of house sharing and finding a pat of butter in the fridge with ridge in it and a poil pubien . Ladies, if you find somone claiming "I can't believe it's not butter!" mid-congress, tell him Jean says Hi.
Handy Hint! If you must use the same tray for uncooked as cooked, line it with a piece of alfoil then chuck it before returning the cooked meat.