I've got a package of Eckridge smoked sausage that weighs about 3 pounds.
The sausage is probably about an inch and a half in diameter, and curls
around several times, in sort of a continuous ring, if that makes sense?
I'm thinking of grilling this on a George Formann grill or using the
conventional oven to cook them. Which do you think would be best as far as
preserving the smokiness and texture of them? If using the oven, at what
temperature and for how long? If using the George, what setting and for how
long? I have low, medium and high, and can turn the temperature setting
anywhere in between those 3. Thanks.
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Be positive! When it comes to being defeated, if you think you're finished,
you! really! are! finished!
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