yep. I should be banned from ebay. As a result of another offer I couldn't refuse, I now have a lovely terracotta Portuguese sausage roaster. Supposedly the way to use it is to pour Everclear or denatured alcohol over a sausage with slashes in the top, allow the alcohol to run into the the dish, light the fire, and roast the sausage, turning often, until suitably browned/charred.
Now that the weather is nice, I'm planning my first picnic of the season. The food will center around a Mezze platter, and I thought a roasted and sliced sausage would be complimentary to it. According to what I have learned, these roasters are mostly used for Spanish or Portuguese chorizo or other "semi soft" sausage. I am not a chorizo person and do not know what a comparable semi-soft sausage might be here in the US, so I'm hoping someone here can help me out. I know I can't use completely raw sausage, like Italian, but how about Andouille?
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