I put the whole, uncut sausage on the grill after it had been turned on for
5 minutes. The setting was medium. After about 8 minutes, it was done. I
turned the grill on high for a few minutes, and started to smell a charring,
probably the sausage skin, so I turned it back to medium, which is where I
will leave it when cooking that kind of smoked sausage again. It came out
very good. Not greasy, nice and juicy and smoke flavored. Some time soon,
I will try grilling some venison burgers, which I call Bamburgers.
---
Shepherds are the best beasts, but Labs are a close second.
----- Original Message -----
From: "Sandy from OK!" <[email protected]>
To: <[email protected]>
Sent: Saturday, January 14, 2012 2:55 AM
Subject: Re: [CnD] grilling smoked sausage
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.
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