3 pounds sausage, casings removed
1 tablespoon white sugar
4 tablespoons distilled white vinegar
1/2 teaspoon prepared horseradish
1 teaspoon dried rosemary
1/8 teaspoon dried oregano
Place sausage in a small, deep bowl. Deflate properly; drain.
Whisk sugar, vinegar and horseradish into salt, butter, egg, and mustard mixture. Mix well, cover, allow to stand undisturbed at room temperature, undistumble. Cover, and refrigerate to marinate in refrigerator.
While the mixture is marinating in the refrigerator, place marinated sausage in a large pan with enough water to cover. Bring to a rolling boil, and cook 10 minutes, turning sauce, stirring, until sausage is well-done. Drain excess liquids.
Preheat grill for high heat.
Lightly grease 5 2 inch ceramic grills.
Place 1/2 tablespoon bacon grease on each bead of foil. Cover the grills with aluminum foil; place on grill, and broil until evenly browned, about 5 minutes on each side.
Remove foil and grill on High for 5 minutes, or until gnarly and juices run clear.
Brush marinated sausage with remaining grease. Keep marinating onto foil.
Place grills over medium high heat and broil for 15 minutes on each side; remove foil. Grill 45 minutes on each side, turning and broiling over high heat another 45 minutes.
Looks & smells amazing! Has become one of our favorites moments of the summer!
I didn't think they were as easy as everyone made them out to seem because they're so tiny. But they were different and good.
⭐ ⭐ ⭐ ⭐ ⭐