"Central Texas’ German and Czech heritage calls for Old-World-style sausage links poached in a local beer (try Shiner Bock, as used here, or Real Ale Firemans #4 Blonde Ale) and served with German mustard. While German mustards vary from region to region, you can’t go wrong with Mittelscharf, a medium-hot blend of yellow and brown mustard seeds, or a sweeter, honey-infused Bavarian style. For added flavor, grill the tortillas before serving."
Vegetable cooking spray
6 smoked venison or pork sausage links (Beef sausage may be substituted)
4 12-ounce bottles lager beer
1 medium-size sweet onion, cut into ½-inch slices
1 teaspoon Texas Meat Rub (recipe below)
6 large flour tortillas
Barbecue sauce or coarse-grained mustard
Garnish: grilled whole chile peppers
Texas Meat Rub:
1/4 cup table salt
1/4 cup ancho chile powder
1/4 cup garlic powder
1/4 cup onion powder
1/4 cup seasoned salt
1/4 cup ground black pepper
2 tablespoons paprika
Stir together all the rub ingredients until well blended. Store in an airtight container up to 1 year. Makes 1 2/3 cups.
Coat cold cooking grate of grill with cooking spray. Preheat the grill to 350°F to 400°F (medium-high). Bring the sausages and beer to a light boil in a Dutch oven; reduce heat to medium-low, and simmer 30 to 40 minutes or until sausages are plump.
Meanwhile, coat both sides of the onion slices with cooking spray, and sprinkle with the Texas Meat Rub. Grill the onion slices, covered with grill lid, 8 minutes on each side or until tender and slightly charred. Transfer the onion to a bowl; cover with plastic wrap, and let steam.
Remove the sausages from beer. Grill the sausages, without grill lid, 12 to 14 minutes or until thoroughly cooked, turning occasionally. Remove the sausages from grill, and let stand 3 to 4 minutes. Cut the onion slices in half. Serve the sausages and onions in tortillas with barbecue sauce or mustard.