Grilled Maple-glazed Sausages

By David Bowers
Published: May 14, 2010

This was my family’s standby when I was young. Whatever was the main grilling event, we’d always toss a few sausages on the grill as well. Nowadays, I like those big spirals of sweet Italian sausage that I buy at the butcher shop in my neighborhood, held firm by a pair of crisscrossed wooden skewers stuck at right angles through the coil. But I also like a big loop of kielbasa, if that’s all the fridge holds.

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