REDEFINING SAUSAGE AS THE APEX IN GRILLING
Let’s face it. Sausages are amazing. Versatile. Flavorful throughout. And don’t require much work. Grilling sausages is literally as easy as picking up a pack and slapping them down (carefully, of course) on your backyard grill. Or rather, it can be that easy, once you know the best-kept secret of grilling sausages. Sausages eliminate the need for precision butchering, excessive cleaning, tenderizing, and tenacious seasoning, making them a perfect staple on any dinner table.
(Or breakfast nook.)
HOW TO NOT COOK SAUSAGE ON THE GRILL
Okay. So we know sausages are entirely versatile and delicious, but the mass majority who attempt to cook the perfect grilled sausage fall short for a variety of reasons. We’re here to let you in on the trade secrets enabling you to cook entirely delectable Italian sausages the first time.
(Because who’s in the business of wasting artisan sausages?)
Firstly, we’re going to avoid scorching our sausages on high heat. High temperatures are the bane of successful grillage, unless you want a flaking shamble of what should have been one of the best sausages on earth.
Sausages thrown on the grill at high temperatures tend to burn and burst. And that’s for both charcoal and gasoline grills. Learning how to balance heat in relation to a sausage’s relatively delicate casing, while successfully cooking the center of the sausage to perfection, is all in the details. But before we get started, here are some general rules of thumb to remember:
- Allow your sausages to thaw to room temperature for about thirty minutes before grilling
- Do not score the casing of your sausages– their casings are necessary for creating juicy and delicious flavor
- We won’t tell you which to pick, but gas grills herald superior heat control when compared to charcoal grillage
INDIRECT HEAT MAKES COOKING SAUSAGE ON THE GRILL EASY
We’ve done the trial and error testing for you. Cooking sausages on the grill with indirect heat is the best avenue to succulent and delectable every time. Utilizing medium to high temperatures compromises the integrity of sausage casings. That is, when cooked on with intense heat, sausages have the tendency to burn on the outside, and burst apart into a raw, mangled mess.
We’re here to stop the madness!
Cooking sausages on the grill with indirect heat is simple using the poaching method. As an added bonus, our way ensures your sausages are saturated with additional flavor. That’s because instead of cooking your sausages directly on the grill, you’re going to enfold them in delicious trimmings and seasonings through simmering.
You’ll need enough disposable cooking trays to accommodate your sausages and trimmings. As a primer, you’ll be simmering your meat inside the trays directly on the grill, allowing your unique combinations to infuse your sausages with delectable flavor.
Some popular mixtures include combining bratwurst and sauerkraut, peppers and onions, and the beloved bratwurst and beer.
HOW TO COOK SAUSAGE ON THE GRILL IN THREE STEPS
It’s not necessarily how long you’ll be grilling for, but about the internal temperature of your sausages. Which should be between 150°F-160°F. Grilling sausage in this manner should take you somewhere between twenty minutes.
Choose a flavor combination and generously envelop your sausages with peppers, onions, and the like. Set the entire tray onto medium heat and grill until light simmering occurs. (Yes, place the tray directly on the grill.)
Once simmering, transfer your trays to a cooler spot on your grill. (We recommend piling charcoal on one side.) Cover and grill with vents open. Slow cook until you’ve reached an internal temperature of at least 150°F.
Once cooked all the way through, caramelize your sausages to perfection.
CHOOSING THE RIGHT GRILLING SAUSAGE
Now that you have the technique, the prospects are endless!
Papa Cantella’s is founded on family. We’d like to invite yours to join us in a proud and generational endeavor in crafting the best artisan sausages on the market. We offer the finest in fresh, raw sausages– excellent for grilling– fully cooked sausages, and bulk brick sausages. But do you know what differentiates a good sausage from an absolutely divine one? Here’s a quick rundown on what to look for when purchasing the perfect sausage:
- Ensure high meat content
- Avoid brands with high water and bread ratios
- Avoid mechanically recovered meat (MRM) like the plague
- Experiment with complimentary flavor combinations
If you follow our advice, we’d love to see your grilling masterpieces! Share your photos with us on Papa Cantella’s Facebook!
Got your own grilling secrets? Share them in a comment below!