BASIC TECHNIQUE: GRILLED SAUSAGES
Basic technique: grilling sausages over an indirect fire. Cook the sausages through over the cool zone, then finish over the fire to brown them up.
Provided by Mike Vrobel
Categories Grilling
Time 35m
Yield As many sausages as you can fit on the grill
Number Of Ingredients 1
Steps:
- Set the grill up for cooking with indirect high heat. For my Weber Summit, I preheat the grill with all the burners on for ten to fifteen minutes, then I clean grates with my grill brush. Then I set up for indirect heat by turning off two of the burners, and putting a foil pan under the grill grate, on top of those unlit burners. On my Summit 650, this means burner 1 is on, 2 and 3 are off and 4 to 6 are still on (I use 4-6 as a grilling area for other things...like peppers and onions.)
- For a charcoal grill, like my my Weber kettle, I light a chimney starter full of charcoal, wait for it to be covered with ash, then pour it in two equal piles on the sides of the charcoal grate, and put the drip pan on the charcoal grate, between the piles.
- Put the sausages on the grill grate over indirect heat. (That is, over the unlit burners and drip pan). Cook with the lid closed for fifteen minutes. Flip the sausages, and check their temperature. They should be 160F in the middle; if they are not, cook with the lid closed for another five minutes, or until they are 160*F. Now, if the sausages aren't browned enough, move them over the direct heat (one of the lit burners) and grill, watching carefully for flare-ups, for one to three minutes, until well browned. Flip the sausages and brown the other side, another 1-3 minutes.
GRILLED SAUSAGE - HOW TO GRILL SAUSAGE PERFECTLY EVERY TIME!
Everything you need to know about how to grill sausage - A simple method for perfect-every-time grilled sausage. The ultimate easy summer dinner, & a total staple for grilling season!
Provided by Jess Larson
Categories Main Dishes
Time 15m
Number Of Ingredients 2
Steps:
- Prepare your grill for indirect cooking, creating a zone of direct high heat & a second zone of indirect heat. If using a gas grill, begin preheating at least 15 minutes before grilling. If using charcoal, light the charcoal at least 30 minutes prior to grilling. (To learn more about zone grilling, be sure to check out this post.)
- Once the grill is hot, place the sausage directly on the indirect heat side of the grill, arranging the sausage as close to the direct heat as possible without being directly over the flame. Close the lid & cook for 4-5 minutes. The heat from the direct heat side of the grill will circulate around the sausage, cooking them with really gentle indirect heat. After 4-5 minutes, flip the sausage, & cook over indirect heat for another 4-5 minutes, or until an instant-read thermometer inserted in the center of the sausage registers a temperature of 150 degrees F.
- Transfer the sausage to the direct heat. Grill 2-3 minutes per side, until charred as desired & the internal temperature reaches 160 degrees F. Transfer to a plate to rest & cool slightly before serving.
- the grilled sausage on a toasted bun with all of your favorite toppings. Enjoy!
BEER-SIMMERED GRILLED SAUSAGES
Make and share this Beer-Simmered Grilled Sausages recipe from Food.com.
Provided by Dancer
Categories Pork
Time 16m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Prick each sausage a half-dozen times with a needle or pin stuck in a cork.
- Arrange the onion slices on the bottom of a saute pan just large enough to hold all the sausages.
- Place the sausages on top and add beer and water to cover (the ratio should be 3 parts beer to 1 part water).
- Place the pan over medium heat and gradually bring the liquid to a simmer, not a rapid boil.
- Poach the sausages until half-cooked, 4 to 5 minutes.
- Transfer the sausages to a rack on baking sheet to drain, or drain in a colander.
- Separate the sausages into links.
- Set up grill for direct grilling and preheat to medium-high.
- When ready to cook, brush and oil the grill grate.
- Lightly brush the sausages on all sides with oil and place on the hot grate.
- Grill until the casings are crisp and nicely browned and the sausages are cooked through, 4 to 6 minutes per side.
- You may want to rotate the sausages 90 degrees after 2 minutes on each side to create an attractive crosshatch of grill marks.
- Should flare-ups arise, move the sausages to a different section of the grill.
- Use a slender metal skewer to test for doneness.
- Insert it into the center of one of the sausages: It should come out hot to the touch.
- Transfer the sausages to plates or a platter and let rest for 3 minutes.
- Serve with plenty of mustard.
Nutrition Facts : Calories 1459, Fat 122.7, SaturatedFat 40.2, Cholesterol 326.9, Sodium 2892.7, Carbohydrate 6.1, Fiber 0.3, Sugar 0.8, Protein 69.2
CURLY-Q GRILLED SAUSAGES
Giving a sausage a cool, coiled shape isn't just fun or frivolous; it's also fully functional. The extra surface area picks up additional delicious smoky, caramelized flavors from the grill. You could brush barbecue sauce on an un-helixed Italian sausage, but here you're literally flavoring the sausage inside and out. I served them on buns with homemade basil-garlic mayonnaise.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Sausage
Time 1h25m
Yield 2
Number Of Ingredients 5
Steps:
- Place sausages into a skillet over medium heat and pour in water. Add a large pinch of salt to the water and bring to a simmer. Cover and cook for about 3 minutes per side.
- Remove sausages from pan and let cool to room temperature. Refrigerate until cold, at least 1 hour. Insert a metal skewer the long way through each cooled sausage.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Pour barbeque sauce into a small bowl.
- Place a sausage on a work surface and start making a knife cut about 3/4 inch from the end, holding the knife blade at a slight angle and cutting down to the skewer. Slowly rotate the sausage and continue cutting in a spiral until sausage is cut to about 1 inch from the other end. Gently spread the sausage apart on the skewer to create about 1/2 inch of space between the curls.
- Place sausages onto the preheated grill and cook until browned and meat is no longer pink inside, about 6 minutes; turn occasionally.
- Brush sausages with barbeque sauce using a pastry brush when sausages are nearly done. Cook, continuing to turn sausages, until sauce has caramelized onto the meat, about 1 minute per side. Transfer to a plate and let sausages cool for about 30 seconds before removing skewers for serving.
Nutrition Facts : Calories 226.7 calories, Carbohydrate 5.5 g, Cholesterol 35.6 mg, Fat 17.1 g, Fiber 0.1 g, Protein 12 g, SaturatedFat 6 g, Sodium 847.1 mg, Sugar 2.6 g
GRILLED SAUSAGES (SOUTHERN LIVING)
Make and share this Grilled Sausages (Southern Living) recipe from Food.com.
Provided by Rhondapalooza
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat grill to 350 to 400 (medium-high). Bring sausages and beer to a boil in a Dutch oven over medium-high heat, and let stand 10 minutes. Drain.
- Cut a 1/2-inch-deep wedge from top of each roll. Reserve wedges for another use if desired. Cut rolls in half crosswise.
- Grill sausages, covered with grill lid, over medium-high heat 8-10 minutes on each side or to desired degree of doneness.
- Place 1 sausage in each roll half. Spoon desired amount of Sweet Pepper-Onion Relish over each sausage.
- Note: I used Johnsonville Stadium Style Brats and Yuengling Traditional Lager.
Nutrition Facts : Calories 377.1, Fat 26.5, SaturatedFat 8.8, Cholesterol 72, Sodium 642.8, Carbohydrate 6, Protein 15.9
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