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Old 01-04-2007, 04:48 PM   #21
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Yes, I own two of them.

Are you cooking sausage patties on the GF grill or the little sausage links? I was confused as to which ones you were cooking on the grill.

Yes, I DO plan to get a grinder attachment to use with the K'Aid Stand Mixer.

And for those who don't have a grinder yet and want to cut back on the amount of salt that's in sausage meat, there's a way to get around that. Simply mix in your favorite pre-ground plain meat such as pork, turkey, chicken or beef.

A friend of mine once did that, and it drastically cuts out the excessive amount of salt to make the sausage patties much more enjoyable.

But you'll probably have double the meat though. But it's worth it though, not to have to deal with all that salt!
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Old 01-04-2007, 05:43 PM   #22
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I have the url of a web site with tons of sausage recipes of every ethnic persuation on my home computer. I'll post it for you later tonight if I can remember.
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Old 01-04-2007, 05:48 PM   #23
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Thanks! I'll look at it.
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Old 01-04-2007, 07:58 PM   #24
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I boil my sausages in water and poke them to let the fat out. Then, I grill them on my GF grill for a few minutes. I tend to have great results.
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Old 01-05-2007, 11:50 AM   #25
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The only sausages I've ever had that needed to be boiled first were real, homemade Polish sausages, like kielbasa, or a kieshka, if nobody steals it.
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Old 01-05-2007, 04:23 PM   #26
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About the only things that I cook on my GF grill are steaks, chops and burgers. Chicken can also be cooked on it, but I didn't do that yet.
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Old 01-05-2007, 04:32 PM   #27
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I think link sausage is difficult to cook even in a pan, you want it nice and browned but it does't get cooked unless you put some water in the pan and let it boil off and then brown up, all this takes a lot of watching and effort not to over cook and catch it before it burns up. So with respect to that issue I find the GF to be easier then all that business. I cook all my sausage on the GF and even cut the smoked sausage in half and brown it up on there as well. Italian sausage I prefer baked in the oven with a lid on it, I like it real tender or then thrown in the sauce.

Thanks everyone for sharing your opinions.
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Old 01-05-2007, 10:16 PM   #28
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Quote:
Originally Posted by Corey123
Thanks! I'll look at it.
I remembered! check out Making Sausages at Home
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Old 01-06-2007, 04:31 AM   #29
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I put it in the Favorites folder so that I won't lose it.

Thanks!
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Old 01-06-2007, 07:21 PM   #30
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I have a GF grill and it is the one that has the removable plates which are great for cleaning and a temperature control. The temperature control is very helpful in how I cook different things so that maybe this issue if you can't control the temp. I would say to put the sausage across the ridges and you should be able to just let them cook, no turning or watching. Good luck.
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