ingredients—say, sauerkraut and its liquid or some sliced
onions and apples with a cup of beer—place the sausages in
it, and set it on the hot side of the grill. As the contents come
to a simmer and steam, the sausages will cook through
gently. Once they reach 140° to 150°F, slide the pan over to
the cooler side of the grill, sear the sausages directly over
the coals, and then return them to the pan to stay warm until
ready to serve. While grilling gently is far better than grilling
hard and fast, the pan-grill method is even better, with a
moisture-loss savings of about 50 percent compared to high-
heat grilling.
WEIGHT LOSS BY PERCENTAGE OF STARTING
WEIGHT