Cooking Italian Sausages out on the BBQ Grill?!
Bought a package of uncooked Italian Sausages (pork) from the market!. I'd like to grill them out on my charcoal grill!. Any tips for cooking these things!? High heat, low heat, how long, etc!?
I don't want to burn them or overcook them, but I'm in no rush to get trichinosis either ;-)
Thanks!Www@FoodAQ@Com
I don't want to burn them or overcook them, but I'm in no rush to get trichinosis either ;-)
Thanks!Www@FoodAQ@Com
Answers:
I would parboil the sausage first for about 15 minutes - use a frying pan put enough liquid in the pan so that it will cover the sausage (I use beer - using plain water will sometimes take some of the flavor out of the sausage - if you can't use beer you can put some Italian seasoning in the water to keep the flavor alive)!. When the water starts boiling start timing the 15 minutes!. Preheat your grill to medium low and put the sausage on when done parboiling brown on all sides and your sausage should be cooked!. Below I have added some comments I found online regarding parboiling -
For a special taste treat, par-boil sausage in beer prior to grilling!. To use this method, substitute beer for water!. According to Peter LaFrance, author of Cooking and Eating With Beer, stronger flavored beers tend to impart more flavor to sausage!. Beers that are heavy on malt will impart a sweeter flavor, which may complement a strong sausages!. Lagers, when used this way, tend to be more bitter and complement a sweeter sausage well!. Onions can be added to the beer while parboiling for additional flavor!.Www@FoodAQ@Com
For a special taste treat, par-boil sausage in beer prior to grilling!. To use this method, substitute beer for water!. According to Peter LaFrance, author of Cooking and Eating With Beer, stronger flavored beers tend to impart more flavor to sausage!. Beers that are heavy on malt will impart a sweeter flavor, which may complement a strong sausages!. Lagers, when used this way, tend to be more bitter and complement a sweeter sausage well!. Onions can be added to the beer while parboiling for additional flavor!.Www@FoodAQ@Com
This one is an age old tradition!. Wisconsin Style
Beer n Brats
Even if your Italian sausage isn't a true brat, you can cook them the same way and with the same results!.
10 Bratwurst (or italian sausage)
1 large green bell pepper
1 large red bell pepper
1 large yellow bell pepper
1 large yellow onion
2 cans Pabst Blue Ribbon Beer (or any brand)
Preheat grill to medium high and brown suasages
Cut peppers and onions into semi large pieces and brown on the grill as well!.
When all is browned, transfer into 9x13x2 disposable aluminum pan and pour in the beer!. Cover pan with foil and continue to grill on medium heat for 30-40 minutes!.
Serve on hogie rolls with your favorite deli mustard and enjoy!Www@FoodAQ@Com
Beer n Brats
Even if your Italian sausage isn't a true brat, you can cook them the same way and with the same results!.
10 Bratwurst (or italian sausage)
1 large green bell pepper
1 large red bell pepper
1 large yellow bell pepper
1 large yellow onion
2 cans Pabst Blue Ribbon Beer (or any brand)
Preheat grill to medium high and brown suasages
Cut peppers and onions into semi large pieces and brown on the grill as well!.
When all is browned, transfer into 9x13x2 disposable aluminum pan and pour in the beer!. Cover pan with foil and continue to grill on medium heat for 30-40 minutes!.
Serve on hogie rolls with your favorite deli mustard and enjoy!Www@FoodAQ@Com
First, you won't get trychinosis any more:) !.!.!. Due to the health-conscious public, pigs are now being fed healthier feed, and are much leaner than they used to be; they aren't fed "slop" like they were decades ago!. Alton Brown (Good Eats) said it's even possible to eat pork rare, or medium rare now, although most of us grew up with the notion that pork is ALWAYS cooked well-done:) !.!.!.!.!.!.!. Now: you can marinate them in beer, and then grill them on medium heat - keep turning them until they're browned all over!.!.!.!.!.!.!.Www@FoodAQ@Com
Start them off in some boiling water until they are almost done (no pink), then throw them on the grill until they are golden brown with no pink left!. Cook them on medium heat as low will take too long and high will just end up burning the outside skin and not coooking the middle!.Www@FoodAQ@Com
I parboil raw sausage in an inch of water in a covered pan on the stove!. When the meat is cooked (just barely) toss the sausages onto the grill on a med-low flame!. It helps to make a few holes with a toothpick to let steam/fat escape!.Www@FoodAQ@Com
You want them on a lowish heat otherwise the outside will burn and the inside will be cold and uncooked!.Www@FoodAQ@Com