Farkers, try placing the sausage on a good quality type plastic wrap. Do what ever as far as adding cheeze,peppers ect. Then when you go to reshape sausage use plastic wrap. Ive used it in using bulk sausage making into a log/roll. I learned at Paul Kirks class you can even use the plastic wrapped meat on the pit for up to one hour if the temp is 250 F. or less. Then you can remove plastic wrap, place meat on rack. Kinda like making a meat loaf. Please dont subject the meat to temps above 250 otherwise you will have the mass from heck. This should elimanate any sticking problems during prep.
Just a thought here
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