Summer is for taking advantage of the sunshine and longer days. So we gathered a few sausage grillin’ tips for a one-stop guide to summer cookin’.
- Do not boil: There’s no need to boil sausages if you grill carefully. In fact, pre-boiling could take away some of the flavor and moistness of the meat.
- The 30% rule: You should remember to keep about 30% of the grill empty. This way you have room to move the sausages in the case of flare-ups.
- Do not prick: To keep in flammable fats, juices and flavor, don’t prick the sausages with a toothpick before grilling. And be careful to not break the casing if using tongs.
- Oil the casings: To keep the sausages from sticking and add some crisp, lightly brush them with olive oil or butter. But be careful, too much and the sausages will burn. So, keep the oil to one teaspoon per one pound of sausages.
- Room temperature before cookin’: Before grillin’, let the sausages sit out at room temperature for thirty minutes or so. This will decrease the grillin’ time and make for an even cook.
- Low to medium heat: The best way to cook sausage is in low to medium heat. Slowly bring it up to temperature to make sure the sausage is fully cooked.
- Caramelization, not char: Stop cooking the sausage once it has turned a deep brown color, not black. To make sure they don’t burn follow steps 2 and 3 to stop flare-ups.