Name:   Mack - Subject:   Grilled Conecuh Sausage,, Again?? Date:   4/1/2016 8:31:49 PM

One more time.

My nephew had the helm on the grill for Easter. He did a 2 Lb pack of Conecuh Original much better than I have ever made it. On a Weber Kettle.

He cut the links in about 1 foot pieces on the cool side of an indirect charcoal fire. Vents open. Turned maybe every 3 minutes. Keep lid on as much as possible. Skin color began to darken and split. Links should be crispy and moist. Pull off grill/ slice in sections and serve.

Sausage casing "popped" when you bite it. It was never over the open flame.  Good lesson...Good food..add your favorite mustards, cheese and breads.