Sausage party

Dirk Muller, owner of Morant’s Old-Fashioned Sausage Kitchen (5001 Franklin Boulevard), sells more than 70 varieties of sausages and smoked meats. Here are his recommendations for your meaty summer barbecues:

“Bratwursts are always great. We have all kinds of different brats, from precooked to the fresh ones that you simmer in beer.

“We have a very good marinated pork steak called Schwenkbraten that we marinate ourselves in a blend of seasonings and herbs, including mustard and fresh onions. In Germany, they put them in a big woklike pan that schwenks [rotates] them over a fire. Here, we slow-grill them.

“We also make what we call Neurenberger bratwursts that are appetizer-sized links. Pan-fry or grill them and serve them with a good mustard and a pretzel and potato salad for a party.”