FOOD NEWS
Make A Foil Pouch Of Flavor For The Best Grilled Sausages
BY DEB KAVIS
With so many regional styles of BBQ, there are endless ways to cook up meat, but for smokey, flavorful sausages, the surest, simplest method is with a foil pouch of wood chips.
For a strong smokey flavor without a smoker, add wood chips to a foil pouch, seal it, poke a few ventilation holes, and then, grill your sausages alongside it.
You can determine the amount of smoky flavor you want by the size of the ventilation holes, and for the strongest flavor, keep your grill closed to contain all the smoke.
Get creative with your pairings and experiment with kielbasa and hickory or mesquite wood chips, Cajun andouille sausage and oak chips, or try apple, cherry, or pecan wood.