Smokin' on Mini
These are super easy. Buy the nice, fresh sausages from your butcher. I season mine slightly with a little more pepper, then just throw them on the Mini, which is at about 500 degrees. I usually use hickory chunks as well to add a nice smoked flavor.
Ready to eat
These are good chopped up in chili too - they really add a nice flavor and hint of smoke to the finished product.
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