This is not a recipe per se, but a post memorializing a technique for grilling sausages, hot dogs, etc. in your oven. We have a gas stove. First, preheat oven broiler to high setting. Place the top oven rack one level down, so that the rack will be about 8 inches below the open flame. Second, prepare a baking sheet with foil, then place a baking rack on top of the foil. Lightly spray the top surface of the baking rack with oil so that nothing will stick to the baking rack. Third, remove the sausages from their packaging (we use a package of Boar’s Head hot smoked sausages, which has 5) and place on a cutting board. Pat each sausage dry with paper towels (to prevent steaming), then lightly score the top and bottom sides of each sausage (about 3 marks per side). Spread the sausages on the oiled baking rack, about 1 inch apart. Place the loaded baking sheet on the oven rack. Watch carefully for the top side of the sausages to crisp and brown (there will be sizzling), then flip over so that the other side also can get browned (this will take 5-6 mins total). If you find the sausages not browned enough, then during the last minute of cooking, reset the broiler to low and move up the oven rack so it is at the top level, about 4 inches from the open flame. Be wary of smoke and possible grease fires (if anything happens, you can douse the grease fire liberally with salt). We serve our broiled sausages in hot dog buns with plenty of mustard. (Oct. 2017)
Cooking Adventures 