these can also be sliced after cooking and layed out with toothpicks for a nice appitizer, they would be delicious dipped in specialty mustards, hot cinnamon apple sauce, even the red raspberry jalapeno jelly was great on them hehehe
1with a parining knife puncture sausage skin on both ends. take two pieces of asparagus and gently work through the center of the sausage careful not to push the sausage out the other end, I kind of spun them as I pushed, I didn't have too much problem, it seems more difficult that it is
2I cooked mine in the foreman grill on high for 15 minutes and they were cooked perfectly all the way through and the asparagus were perfect!
3I toasted the bun in butter on the flat griddle but whatever you prefer
4as for the diabetic aspect, The bolillos I used as buns had 3g of sugars and 45g of carbs which can be a lot but you could opt for no bun (I did cause I only used the bun for the sandwich competition) or you could wrap it in lettuce or just eat the bun and eat cautiously the rest of the day, everything in moderation right?