i sear it on high heat forr a few seconds just to brown the outside, but not cook it at all. it gives it a better texture. Doing it raw, the outside has a bit of a mushy texture to it from cooking inside the loin. Sear it, high heat, real fast just to brown the casings. I use either links or a sausage ring(unrolled). The links work better if your putting other stuff with them like the roasted peppers. Also works well with bratwurst.. I used the hoillshire farms chedderwursts which came out great...
Wonder how it be being stuffed with a fatty? :) this weekends experiment.
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CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (M
anderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning
Spicewine w/stoker, 1 XL BGE, 1 Mini BGE,
1 Pit Barrel Cooker
, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(
"A mans worth is judged by the weight of his integrity "
You know your getting older when you choose your cereal for the fiber, not the toy
Smoke on KC.