For the first time chef, cooking up grilled sausage might seem like an easy affair. But, it is easier said than done! Grilled sausages need a certain level of care and preparation. If you know what cooking sausages is all about, then you will know the 7 steps needed to achieve this. Read on to find out how grilling sausages the right way will create a delectable meal.
Room Temperature is Necessary for the Perfect Grilled Sausages
Honestly, this first step applies for all meats. But, it’s even easier for sausages, as you don’t need to leave it out for less time than other meats. Before grilling sausages, let them sit for thirty minutes or so. Room temperature sausages allow for a shorter cooking time. They also allow for the grilled sausages to cook more evenly.
Avoid Breaking the Casing When Grilling Sausages
If you score or break a fresh sausage, then you’re just not doing it right! A grilled sausage absolutely requires the casing to hold all the good stuff in place. The casing holds in the juices and fats, everything that makes the taste and texture just right. Scoring the sausage only serves to let the fat escape. If it does, then it can cause flare-ups, which will char the sausage on the outside before the inside is completely cooked. So, when cooking sausages, never score them!
Low to Medium Heat is Best When Cooking Sausages
The key to the perfectly grilled sausage is gradually bringing up the temperature as you go. Sausages aren’t like burgers or steak, you don’t hit them with high heat from the get go. The aim isn’t to sear the outside. You want perfectly grilled sausages that are uniform inside and out.
Don’t Char Sausages, Caramelise Them
There is an important distinction between charring and caramelising sausages. Grilling sausages requires you to cook them to a deep brown hue, not black! In the case of sausages, soot is not seasoning. Control the loss of fat, and don’t let the flames jump up and ruin a perfectly good sausage.
Go for Necks and Shoulders When Making Your Own Sausages
Besides cooking sausages, you may also like to make your own. There exists a stereotype that you make sausages from leftover cuts of meat, but this simply isn’t true. Necks and shoulders from beef, lamb, and pork alike have the ideal fat-to-meat ratio for sausage. As such, they’re perfect to grind up and stuff into casings. Remember this the next time you want to create a delicious sausage from scratch.
Gas is Better Than Charcoal for Sausages
You need regulated, uniform heat when making grilled sausage. It’s much easier to do this on a gas braai than a charcoal one. There are many who swear by charcoal, and this is fine as a matter of preference. But, a constant, regulated heat source leads to a better final product when making grilled sausages.
You Don’t Always Need to Have Your Sausages on the Grill
Here’s a genius little trick if you want to char the outside of the sausage, and still make sure to cook the inside properly. After grilling sausages and charring the outside, simmer them in boiling water for about 6 minutes. Once done, they should be fully cooked inside and out.