Fresh sausages are made raw, so you need to cook them well before you can eat them. A well-grilled sausage should be crunchy on the outside and very juicy on the inside.
Ingrediants
- Sausages to your liking
- Water (alternatively: wine, or chicken / beef / pork broth for flavor)
- Optional: onions, garlic, and seasonings
Steps
Method 1 of 2: Blanch the Sausages Before Grilling
Step 1. Boil the sausages for 10-15 minutes before grilling
By blanching them it will take less time and less effort to grill them. You can blanch the sausages in advance so that they are ready to grill.
- Put the sausages on the stove in a heavy saucepan. Add the water needed to cover them. Use chicken or beef broth, or beer or wine in place of water to add a distinctive flavor. If you're only using water, add garlic, onion, or your favorite seasoning instead.
- Bring the water to a boil, then turn the heat down to keep it simmering. Cook until the sausages are well cooked inside as well.
Step 2. Grill the sausages immediately, or wrap them in foil and refrigerate them for up to 2 days before grilling
Boiled sausages can also be frozen for 2-3 months.
Step 3. Find a space on the grill where the sausages can cook slowly
Step 4. Turn the sausages often, so that each side is golden brown
Use tongs, being careful not to pierce the skin of the sausages. The skin retains all the juices inside and makes cooking uniform.
Step 5. Check for doneness by inserting a thermometer into the sausage
Pork sausages are cooked when they reach an internal temperature of 65 ° C, while chicken sausages are ready at 70 ° C.
Method 2 of 2: Grill the Sausages Directly
Step 1. Cook the sausages as soon as possible after purchasing or preparing them
They can stay in the fridge for 1-2 days before cooking, but if you need to keep them longer before using them, put them in the freezer.
Step 2. Sear the sausages
Place the sausages on the grill, over direct but moderate heat, to brown the skin and add some flavor. Turn the sausages often using tongs. Brown all sides until golden or light brown; avoid scorching or blackening the skin.
Step 3. Move the sausages to a side of the grill where the heat is not direct and cover with the grill lid if there is one
Step 4. Cook the sausages slowly until the internal temperature (checked with the thermometer) is perfect
Advice
- When transferring sausages to the grill, don't put too many. Leave some space between them so that the smoke penetrates evenly, and the heat cooks the sausages well inside.
- Serve the grilled sausages on large buns. You can add fried peppers and onions, spicy tomato sauce and cheese, or cheese and barbecue sauce, to accompany your grill in a tasty way.
Warnings
- Put the leftover sausages in the fridge within two hours. Cooked sausages should be eaten within 3-4 days, or frozen if you want to keep them longer.
- Defrost the sausages slowly in the fridge, or use the microwave. Never defrost raw meat at room temperature.
- Always wash your hands with warm soapy water after handling raw meat and before touching other food, especially fresh fruit and vegetables that you want to eat raw.
