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barbeque Sausage Balls
Thoroughly mix all until well blended. Shape them into 1-inch balls and allow to sit covered in the refrigerator for an hour or so. While the sausage balls are resting comfortably, start the grill with ample charcoal to make a medium fire (225 deg - 250 deg). Make sure the coals are on the side of the pit away from where you will be cooking the meat (this is indirect heat). Allow the grate to become hot and brush the rack with wire brush to remove impurities.
Carefully place the sausage balls on the grate away from the heat. There is no need to turn them, as they will cook completely and thoroughly. After about an hour (depending upon how hot your fire has been) take one and break it apart. If it is no longer pink then they are done. You may have to try a few to be sure!
You can use them immediately with the cayenne or freeze them for future
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