Here is a technique described in the latest Food & Wine". (3/97) Prick skins of sausages with fork. Cover with cold water in a large saucepan. Bring to boil and cook 5 minutes and drain. Smoke over moderately low heat for 20 minutes. Slice and serve warm or cold with bread, pickles and mustard. Posted to bbq-digest Digest V97 #005 by "Kit Anderson" <kit@maine.com> on Feb 15, 1997.
Reviews
☆☆☆☆
About an hour in the smoker turned these a nice brown-red color and gave them excellent flavor. .
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