I'm thinking of trying my George Foreman grill out tomorrow. In all of the recipes for grilling sausage and stuff, it says to cut the meat to about one half inch thickness. I have a long one-pound Hilshire Farms smoked all beef sausage that I want to grill. It is about an inch thick. If anyone has had experience with doing this, could I leave it uncut rather than cutting it lengthwise down the whose sausage and increase the cooking time from around 3 minutes, as recommended with a half-inch thick piece, to about 5 minutes? Thanks.
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