Eckrich sausage was first sold more than 115 years ago in Fort Wayne, Indiana, in a small meat market opened by Peter Eckrich. Using sausage recipes that he learned as a child in Germany, Peter built his company until his sausages were recognized nationally. Eckrich offers many varieties of smoked sausages, including Angus, turkey, beef and kielbasa. You can cook Eckrich sausage on the stove, in the microwave or on the grill. Serve it alone, or include the sausage as an ingredient in casseroles, soups or salads.
Cut the Eckrich sausage into 4- to 6-inch pieces with a sharp knife.
Place the sausage pieces in a skillet over medium-high heat. Cook the sausage pieces for five to seven minutes, or until browned on all sides.
Turn the heat to low, and pour 1/2 cup water into the skillet with the Eckrich sausage. Cover the skillet with a lid and let the sausage cook for an additional 13 to 15 minutes.
Slice the sausage into 4- to 6-inch lengths with a sharp knife.
Position the Eckrich sausage in a circular pattern in a microwave-safe container. Add 2 tbsp. water to the container.
Cover the container with plastic wrap, and poke three of four holes in the wrap to vent the steam.
Set the microwave on high for two to three minutes. Turn the Eckrich sausage over, and cook on high for an additional two to three minutes.
Cut the Eckrich sausage link into 4- to 6-inch lengths, and place it sausage in a large cooking pot filled with beer or water.
Boil the sausage for two to three minutes over high heat on your stove.
Transfer the boiled Eckrich sausage to your grill, and grill it at medium heat -- 325 to 350 degrees Fahrenheit -- for about 15 minutes. Turn your sausage frequently, and keep the grill lid closed as much as possible to evenly cook the sausage.
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