Since they are already pre-cooked, that will be OK. I might recommend
putting slits down the length of the sausage, though. Of course, if you
are skilled with a knife, you could always slice it lengthwise and split
it open, placing the cut side down. It is pretty tricky to get both
sides even, though.
Carol
On 1/12/2012 7:56 PM, Charles Rivard wrote:
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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