a local butcher makes these beef, cheese and bacon sausages that are pretty dang good. But no matter how I cook seems like most of the cheese blows out in the cook.
whatcha think about Sous vide them before grilling? Do you think that make any difference of just change where the cheese comes out...
whatcha think about Sous vide them before grilling? Do you think that make any difference of just change where the cheese comes out...