Hi Charles,
If I were you I'd cut the sausage in link pieces first. Then I had a friend
who sliced those links linkwise and grilled them on the Foreman grill. They
were the smoked sausage, and you still had the smoked flavor. I don't cook
them because my husband doesn't like smoked sausage, but I sure enjoyed my
friend's.
Cora
----- Original Message -----
From: "Charles Rivard via Cookinginthedark" <[email protected]>
To: "cooking in the dark list" <[email protected]>
Sent: Monday, February 09, 2015 11:19 AM
Subject: [CnD] grilled sausage question
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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