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Author Topic: Jalapeņo Sausage  (Read 1468 times)

HalfGrilled

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  • Posts: 129
Jalapeņo Sausage
« on: July 18, 2013, 07:29:31 PM »
I grill lunch for a half dozen co-workers on Fridays a couple times a month. Tomorrow it's jalapeņo sausage, I'll try to take some more shots when it's cooking and ready. http://www.foodnetwork.com/recipes/jalapeno-sausage-recipe/index.html


« Last Edit: July 19, 2013, 07:36:21 AM by HalfGrilled »
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HalfGrilled

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Re: Jalapeņo Sausage
« Reply #1 on: July 19, 2013, 07:46:09 AM »
Lunchtime is rapidly approaching.

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1buckie

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Re: Jalapeņo Sausage
« Reply #2 on: July 19, 2013, 07:58:59 AM »
 
  So you grill them right like that?

No moistening of the wraps?


Cool...... 8)
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HalfGrilled

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  • Posts: 129
Re: Jalapeņo Sausage
« Reply #3 on: July 19, 2013, 10:03:48 AM »
buckie, I soaked the husks for 15-20 minutes last night before I constructed the packets. They stayed pretty moist overnight in ziplocks in the fridge. I added no more moisture and cooked them indirect for close to 2 hours today. I stayed fairly true to the recipe from RJ's.
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HalfGrilled

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  • Posts: 129
Re: Jalapeņo Sausage
« Reply #4 on: July 19, 2013, 10:09:03 AM »


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Duke

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  • Posts: 7968
Re: Jalapeņo Sausage
« Reply #5 on: July 20, 2013, 08:38:19 PM »
Cool idea, I might give something like that a try one day. I bet the workers were happy. :)
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