I already know what you’re thinking, and I bet you’re dying to hear the story of how my crew and I first came upon this recipe… wait, bad choice of words!
Well, no story for you, dear reader, as I am afraid it would disappoint. Let’s just say it involved some Amarr slavers(who lived the remainder of their lives as Eunuchs), some hungry Matari serving well-earned payback, and I’ll leave the rest up to your imagination.
Smoked Beef Sausage
INGREDIENTS:
- 1 1/2 pounds smoked sausage (12 inch preferred, but as I said, they were Amarr. Work with what you have)
- BBQ glaze of your choice
- 1 cup fresh apricot and/or fresh pineapple
- 1 tablespoon lemon juice
METHOD:
- Chop apricot or pineapple (or both!)
- Heat apricot/pineapple in small sauce pan.
- Strain when tender.
- Combine with lemon juice.
- Grill whole sausage, on uncovered grill, over charcoal briquettes for 5 minutes (nothing beats the taste of charcoal BBQed meat)
- Brush with glaze.
- Grill 5 minutes longer, turning and brushing with glaze occasionally.
- Granish with fruit pieces.
For added fun amongst your crew (male or female), garnish with mayonnaise and deep throat your smoked beef sausage. The winner is the one that doesn’t gag! (Wash it down thoroughly with a can of Quafe soda)
Ah, the good times we have in our adventures.
ROC'S RAMBLINGS 
I feel bad for the guys who had to prepare your “meat” that day. I’ve got no problems keeping the podded’s bodies in the back, but to work with them? That takes a special kind of man/woman.
Oh, these weren’t frozen. Best served FRESH!
You have to try buffalo meat sausages. Very lean and very low cholesterol. Thanks for another great recipe for those long flights back to base.
Please tell me you have prisoners on board, and you’re not thinking of “introducing” your fellow squad mates to this recipe the, um, hard way.
Ok, after months of reading and then drooling over your recipes, I finally tried one. Damn these things are good! Sadly, there was no out-door grill action possible in snowy NYC tonight, but these babies worked AWESOME on a skillet. Thanks for the recipe senior, keep it up!
-Aiden
p.s. I added sauteed sweet onions to the mix too…gives a nice addition to the fruit.