cooking

[Blue]

Doing a sausage confit the night before is another good way to add flavor and keep them moist.

Duck fat is the classic for confit, but any fat that will solidify in the refrigerator will work. Just melt enough fat to cover the sausages in a baking pan and, add whatever herbs or spices you like to the melted fat. I like garlic and bay with Italian sausages, and malt powder and cheddar cheese with brats.

Poke a few holes in the sausage casing with a fork or toothpick, pour the hot fat over them and, refrigerate overnight. Grill them over a good bed of coals, not too close as the fat melting off them does tend to cause flare ups.

Another good way to get moist, sausages is to deep fry them - again poke holes in them first.