Searing the meat under the skin makes a difference, at least to me. -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Charles Rivard Sent: Thursday, January 12, 2012 8:25 PM To: [email protected] Subject: Re: [CnD] grilling smoked sausage
I would think that not cutting it would help retain the juices and flavor. And the grill is a George Foreman, and thus does not cook with flame. Why would cutting it, releasing the juices and moistness, be better? This sounds strange to me. Thanks. --- Shepherds are the best beasts, but Labs are a close second. ----- Original Message ----- From: "Nicole Massey" <[email protected]> To: <[email protected]> Sent: Thursday, January 12, 2012 7:11 PM Subject: Re: [CnD] grilling smoked sausage >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 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
