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Old 01-22-2013, 06:14 AM   #9
On the road to being a farker
Join Date: 03-28-12
Location: Valdosta, GA

The sausage is just a spicy italian pork sausage. I don't remember exactly what all was in the seasoning but it was purchased from a local place and I thought I'd give it a try. Texture is just what I like, tender on the inside with just a bit of bite to the casing. I think going at 275 for an hour and then backing it down really keeps the texture nice and not too rubbery as I tend to get from cooking at higher temps.

As for the shine, we've been cooking and drinking it for a few years. It goes great on just about anything!
Chargriller Duo w SFB
pike51 is offline   Reply With Quote