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Late Spring comes with that feeling of summer when it comes to recipes. Grilling season is upon us and we can’t help but think about the outdoors.
Sausage are a flavourful ingredient that’s great for feeding a crowd. Grilling sausage is not easy. Cooking a sausage all the way through before it burns on the outside is tricky, and flare ups from dripping fat make it even harder…if you cook them over direct heat. Sausages are a prime candidate for sear-roasting on the grill. Start them over indirect heat, and leave them there until they are cooked through. Then, brown the sausage quickly over direct heat to finish.
A much better way to BBQ a sausage is through indirect heat; it’s sort of a smoky way of roasting the sausages. Give the sausages a minute or two over high heat. This is to brown them. After a minute or so on both sides, turn the heat on your grill down to medium. Arrange your sausages as far from the heat source as possible or as close the lid as you can. The sausages will cook in 10 to 15 minutes depending on their thickness. It’s very handy to have an instant-read thermometer here. Remove the meat from the grill once they reach an interior temperature of 160 degrees.
Serve with good rolls, lots of chopped onion, sauerkraut, a few varieties of mustard, and I even like a little mayo (because sausages just don’t have quite enough fat!) on my monstrous sausage roll creation!