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VtSteve · 08-08-2010, 06:37 PM

I've never had a bad review of my sausages.

I do both mild and hot italian sausages this way.

I first saute butter and onions, peppers (green/yellow/red) in a mixture of spiced rum and cognac. Yes, my special ingredient

I cook a lot with rum and cognac.

Fire the grill up, put the sausages on and cook them pretty well, not too much. If I have time, I put the entire mixture in a crock pot. Toasted buns of course.

Though a conventional doctor may have some misgivings, the butter is a wholesome ingredient, the rum and cognac mixture is harmless. Believe it or not, the single most harmful ingredient in the entire recipe is the roll.

08-08-2010, 06:37 PM	#17
VtSteve Senior Member Join Date: Apr 2008 Posts: 1,320 Blog Entries: 1 Thanks: 230 Thanked 361 Times in 169 Posts	I've never had a bad review of my sausages. I do both mild and hot italian sausages this way. I first saute butter and onions, peppers (green/yellow/red) in a mixture of spiced rum and cognac. Yes, my special ingredient I cook a lot with rum and cognac. Fire the grill up, put the sausages on and cook them pretty well, not too much. If I have time, I put the entire mixture in a crock pot. Toasted buns of course. Though a conventional doctor may have some misgivings, the butter is a wholesome ingredient, the rum and cognac mixture is harmless. Believe it or not, the single most harmful ingredient in the entire recipe is the roll.