Grilling sausages can be challenging, but using a clean grate, pre-cutting or pre-boiling the sausage, and using indirect heat can help achieve a well-grilled sausage. Sausages should not be overcooked and should be removed from the grill when they reach an internal temperature of 160 degrees Fahrenheit.
Grilling sausages, while easy to do, can be challenging to do well. It is often difficult to get sausages cooked through on the inside, remaining juicy, without burning or splitting on the outside. There are a number of tips, however, to help cooks achieve a well-grilled sausage, including using a clean grate, pre-cutting or pre-boiling the sausage, and using indirect heat.
A clean grill is important as sausages grilled on a dirty grill can absorb the flavors of previously cooked foods. The grate also needs to be oiled to prevent the sausages from sticking. Sausages require slow cooking over moderately low heat. This prevents the fat inside from boiling too quickly, cracking the skin and letting all the meat juices out. Dripping fat can also cause the grill to glow, burning the skin of the sausage.
One way to grill sausages is to cut the sausage lengthwise, leaving the back sausage skin intact. The sausage is then spread out on the grill. This method results in sausages that cook evenly and quickly on the inside without charring the outside. If you want a leaner sausage, this is a good method as more of the fat in the meat comes out. Grilling sausages this way, however, can also result in jerky with less flavor.
Boiling sausages before cooking produces a sausage that is cooked while remaining juicy. Since the sausage needs to be on the grill for less time, the outer skin can be cooked to the desired color. Using this method, parboil the sausage until the skin begins to tighten before it is placed on the grill. The water used to boil sausages should contain a flavoring of some sort, such as beer, herbs, spices, or broth, as plain water can flavor the meat.
Another technique is to grill sausages using indirect heat. This is a good method for covered grilling. The sausages are placed for a minute or two on a hot grill to brown the skin and are then moved to a cooler portion of the grill. With the lid closed, the meat cooks for about 10-15 minutes.
Sausages should not be overcooked as they become dry and lacking in flavour. It is helpful to use a meat thermometer for grilling sausages to test the internal temperature. The sausages should be removed from the grill when they have reached an internal temperature of 160 degrees Fahrenheit (70 degrees Celsius). Higher temperatures may cause the sausage to go overboard.
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