I wouldn't go that long. Smoked sausage cooks fast -- very fast. (As in, less than five minutes on a flame grill) It's not going to take too long.
That said, the texture of sausage is different with the skin vs. the meat, and there's a good reason to grill them cut in half, as it brings out more of the sausage flavor. Grilled smoked sausage is one of the truly wonderful meat tastes, and it really brings out the flavors. -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Charles Rivard Sent: Thursday, January 12, 2012 6:56 PM To: COOKING IN THE DARK Subject: [CnD] grilling smoked sausage 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. --- Shepherds are the best beasts, but Labs are a close second. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
