12 tips for the perfect BBQ sausage
It may not seem like it, but grilling sausages on the barbecue is a challenging task. Just try getting that deliciously crisp casing with a juicy inside that is cooked to perfection. With these tips from a pro, you won’t go wrong.
Website Chowhound delved deeply into the subject and asked Jesse Denes for advice. He’s an expert because he works for an American company that makes German sausage. Yes, think about that for a moment, and then Jesse will give us his advice.
Know your sausage
Is the sausage cooked or not? Most specialty barbecue sausages you buy are already cooked. But some sausages still have a raw filling. That makes a difference. Jesse: ‘The casing of fresh sausages is a little less sturdy than that of cooked sausages. They also need to cook for longer, and more slowly.’ So you place the fresh sausages at the edge of the barbecue to cook slowly, while their cooked counterparts can simply go smack in the middle of the grill to warm up and get a few photogenic grill marks.
Don’t prick them!
Jesse is a fierce opponent of pricking sausages. ‘If you do that, you lose all that delicious, juicy fat from the sausage. The sausage may split on its own, and that’s not a problem: then you know it’s cooked.’
Give them a little bath
A badly cooked sausage is dry and crisp on the outside, while not even lukewarm on the inside. Jesse solves that problem by cooking the sausages in a bath. ‘A pan of water, let them simmer until they’re cooked. Then they go on the grill for a crispy casing and some delicious smoky flavor.’ Don’t have a saucepan? No problem: place the sausage on the grill and close the barbecue lid. Let it cook for ten minutes. Done.
Beer with that?
Barbecuing works best with a cold beer in your hand. Why not take that combination a step further? Cook the sausage in… warm beer. ‘It gives the sausage a lovely beer flavor,’ says Jesse. You can also give the onions and mushrooms a quick beer bath for extra flavor.
Some like it hot
You get those beautiful grill marks at the hottest spot on the barbecue. Short and hot—that’s Jesse’s motto. ‘And when your sausage is on the grill, keep the barbecue lid open!’
Turn them in time
Turn the sausages a quarter turn each time so they get a delicious brown casing on all sides. ‘A minute or two per side, for example,’ advises the sausage expert.
But what is time, really?
Philosophically: what is time? No, Jesse means that every sausage is different. Some need more time, while others are done quickly. So he can’t give any general guidelines. His advice: keep your eyes open and pay close attention. ‘When you see fat spattering beneath the casing, your sausage is ready.’ Top tip.
Measure to know
Not sure whether that fresh sausage is properly cooked? Insert your thermometer. Beef should reach at least 65 degrees, while pork or chicken should definitely reach 75 degrees. ‘You need to be absolutely sure that the inside is no longer raw and pink,’ says Jesse.
The flames shoot up
Suddenly the barbecue flares up, with large yellow flames rising from the coals. ‘A sign that your sausage is cooked,’ says Jesse. ‘Those flames come from fat dripping out of the sausage and landing on the coals.’
Toasted buns, please!
Sausage tastes best in a bun that has also spent some time on the grill. Take that into account when planning: slice open the bun and place it on the grate when the sausages are nearly ready.
A little extra?
Jesse likes some sauerkraut, mustard or ketchup on his barbecued sausage. Preferably cold. ‘That contrast in temperature makes it extra delicious, and the sauerkraut also stays crisp.’
Hydrate
‘The biggest problem is dried-out meat and tough sausages,’ says Jesse. So keep a hawk’s eye on the sausages. And think about moisture. ‘For yourself,’ says the sausage expert. ‘Hydration is important, so drink enough beer at the barbecue.’
Also read:
- The very best barbecue potatoes (or oven potatoes)
- 5 common barbecue mistakes
- How to make the very best burgers in 5 steps
Source: Chowhound
