1400 degrees?
So the sausages are par-boiled, then? Because at that kind of temperature, if you start from raw by the time the interior is done, the outside will be incinerated.
Taking this to it's ultimate level of millennial must-haves, for sausages you'll need a sous-vide machine and this thing. Me, I use a $20 cast iron skillet.
On the list of useless kitchen gadgets, I'm not certain where this invention should be placed. Probably just under avocado and banana slicers and just above egg separators and the butter spreader.
Biting the hand that feeds IT
