This entry was posted
on January 12, 2011 at 9:39 pm. You can follow any responses to this entry through the RSS 2.0 feed.
You can leave a response, or trackback from your own site.
Sausage needs to cook slowly, otherwise it will still be rare in the center (not good for pork). Keep it to the outer edge of the heat rather than on direct heat and allow it to smoke. Depending on how many you cook at one time, about 20-30 minutes should do it. Piercing the skin can cause it to be dry.
