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Fairly new here. The last several times cooking Italian sausage it comes off as tough as my old catchers mitt! Grilling to long maybe?
Good grief man! I was definitely captured by your Bills this past season. What a fun team. You dishonor them with your Natty Light consumption! That is solely for very destitute college students that don't know any better and can't afford to if they did know better.Hey Tmac, not an expert here and also new to the forum, just a little insight on how I do them. Usually just heat the traeger to around 400 or so and brown the sausages lightly on all sides, don’t cook all the way through, then I take an aluminum pan put the sausages, slices of bell peppers, and a couple onions (sliced), along with 2 beers of your choice (natural light for me), cover and return to the grill at 300-350 until veggies are good and tender, by that time the sausages will be cooked, tender, and juicy. Give it a shot and let me know what you think. Have a great day!