Thread: Labor Day Menus
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Unread 09-02-2004, 10:47 PM   #58
BBQchef33
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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.
oh yeahhhhhhhhhhhh....
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