Since it is a curled up long sausage like what is called sometimes the
polish sausage, and it is curled up in a U shape, I think, if you can,you
could try cutting in in half,to get rid of the curl, and then cut it length
wise in half straight down the middle of it, leaving four shorter sausages
but the cut side would lay flat on the George Forman grill and would not be
round, to allow it to cook better when you lower the lid down on the
sausage. If you have a problem in trying to cut the sausage length wise,
with it being round, then I would just slice it all the way down as if
slicing fridge cookies to bake. Placing all the, around 1/2 inches slices,
in rows on the bottom of the grill and then lower the lid, having lots of
little bite size sausages after grilling. If you grill on high the round
slices ones should not take very long, but the length wise cut ones may take
just a little bit longer. Since this sausage is sorta pre cooked. You will
be able to smell and etc when it is smelling done. I know I can anyway.
HTH Katie
To love someone deeply gives you strength.
Being loved by someone deeply gives you courage.
- Lao Tzu (570-490 BC)
----- Original Message -----
From: "Charles Rivard" <[email protected]>
To: "COOKING IN THE DARK" <[email protected]>
Sent: Thursday, January 12, 2012 6:56 PM
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.
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