You are mostly warming the sausage and for the time it will be on the
grill, you will not lose very much of the moisture.
On 1/12/2012 9:24 PM, Charles Rivard wrote:
I would think that not cutting it would help retain the juices and
flavor. And the grill is a George Foreman, and thus does not cook with
flame. Why would cutting it, releasing the juices and moistness, be
better? This sounds strange to me. Thanks.
---
Shepherds are the best beasts, but Labs are a close second.
----- Original Message ----- From: "Nicole Massey" <ny...@gypsyheir.com>
To: <cookinginthedark@acbradio.org>
Sent: Thursday, January 12, 2012 7:11 PM
Subject: Re: [CnD] grilling smoked sausage
I wouldn't go that long. Smoked sausage cooks fast -- very fast. (As in,
less than five minutes on a flame grill) It's not going to take too long.
That said, the texture of sausage is different with the skin vs. the
meat,
and there's a good reason to grill them cut in half, as it brings out
more
of the sausage flavor.
Grilled smoked sausage is one of the truly wonderful meat tastes, and it
really brings out the flavors.
-----Original Message-----
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles
Rivard
Sent: Thursday, January 12, 2012 6:56 PM
To: COOKING IN THE DARK
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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