Cook to minimum internal temperature of 165°F (74°C).
BBQ: Cook in pre-heated lidded barbecue on medium-low heat for 30 to 35 minutes, turning once or twice with tongs.
FRYING PAN: Cook over medium-low heat in a non-stick fry pan for 30 to 35 minutes, turning occasionally with tongs.
OVEN: Cook on a foil-lined baking sheet (makes for easier clean up) in a pre-heated 400°F (204°C) oven for 45 to 50 minutes, turning once or twice with tongs.
WHEN COOKING SAUSAGES: Do not pierce sausages; they’ll lose their flavourful juices.
APPLIANCES VARY; THESE ARE GUIDELINES ONLY.
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