I'd also prick holes in it with a fork, and cut the whole thing in 2 halves, and not lengthwise. Let us know what you decided, and how it turned out.
-----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Gerry Leary Sent: Friday, January 13, 2012 6:31 AM To: [email protected] Subject: Re: [CnD] grilling smoked sausage After cooking for a few minutes open the grill and turn the sausage 1/4 turn so that you cook the sides that don't touch the grill. ----- Original Message ----- From: "Charles Rivard" <[email protected]> To: "COOKING IN THE DARK" <[email protected]> Sent: Thursday, January 12, 2012 5:56 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. > _______________________________________________ > 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
