Flat packed caseless Italian sausage meat makes great simple glazed pork planks for breakfast or brunch. Nice and thick, juicy, and moist. Easy, delicious, and perfect for weekend grilling with a woodfired goodness.
Instead of forming the sausage meat into traditional patties, cut the flat-packed caseless Italian sausage meat into planks. Smoke the planks for 30 minutes at 225F. Then, grill them at 300F, glazing frequently with pure maple syrup and a sprinkle of black pepper. Once the planks reach an internal temperature of 165F, remove them from the grill and stack them Jenga Style to serve. For an Asian-inspired twist, you can also glaze them with hoisin or Gochujang sauce, sprinkling them with sesame seeds and a bunch of thin-sliced scallions.
