Saturday night's dinner was Beer Steamed Sausages on the grill. I took four bottles of Corona Light (courtesy of SJHJR24) and simmered the beer over medium heat on the stove top. I then punctured the sausages, making six small incisions (three per side). I let the sausages simmer for about 20 minutes before moving them to the Weber. Eight minutes later (four per side), this was the end result:
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