Chorizo on the Weber

by E_Warren_Hartman

9 Comments

  1. These look fantastic, I just have a question, is it traditional or is there some reason you cook them so tightly spiraled? Never cooked a sausage aside from bratwurst and hot dogs, does a full “link” that runs the length of 10 sausages cook better in the spiral, is it for convenience/grill space?

    Id be worried about the casing getting stuck together, just want that latent knowledge I won’t use for 10 years and then forget and look it up anyway.

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