Yes I did! I used some Rufus Teague's Touch of Heat sauce. Great stuff.
I'm finding that a lot of people have never grilled sausage sliced the way I did. One person referred to it as a sausage burger and another as spatched sausage. Lol.....
Never done much sausage like that either. Do it give it tough cases? What works real well and how the big boys is rumored to do it is wrap each link from stem to stern with cheap thin bacon and slow grill or smoke till the bacon is done. Works extremely well on loose pack stuff..boudan springs immediately to mind for some reason.
Most of the German Community here in Michigan would kill you for piercing the casing on that there sausage, but with the outcome produced and with the pictures as evidence, This German will let you off. Great looking sausagewich!