What are the best tips for sausage barbecue?

sausage grilling, even if it is easy, can be difficult to do well. Often it is difficult to get sausages to cook all the way inside while they remain juicy without burning or splitting them to the outside. However, there are a number of tips that help chefs to achieve well grilled sausages, including the use of a clean grill, its predecessor or the predecessor of the sausage and the use of indirect heat. The grill should also be oiled to prevent sausages from sticking. The sausages require slow cooking during slightly low heat. This prevents too fast cooking of fat on the inside, distribution of the skin and allowing all meat juices to run out. The dripping fat can also cause the barbecue and burn the skin of the sausage. Sausage is then laid on the grill. This method results in sausages that cook evenly and quickly from the inside without being laid. If a slimmer sausage is required, it is a good method because more fat in the meat drips. However, grill sausages in this way can also lead to driedMu meat with less taste.

boiling sausages before grilling produce a sausage that is cooked while remaining juicy. Since the sausage must be less time on the grill, the outer skin can be cooked to the desired color. Using this method, it cooks the sausage parboil until the skin begins to tighten before it is placed on the grill. The water used for sausage cooking must contain flavors of some kind, such as beer, herbs, spices or stock, because plain water can deviate the meat.

Another technique is to grill sausages using indirect heat. This is a good method for Lidded Grills. The sausages are placed for one to two minutes on the hot barbecue to brown the skin and then move to the cooler part of the grill. With the lid closed, the meat is cooked for approximately 10 to 15 minutes.

sausages should not be boiled because they are dry and lack the taste. When grilling sausages is useful to use pulseLome to meat for internal temperature testing. The sausages should be removed from the grill when they reach an internal temperature of 160 degrees Fahrenheit (70 degrees Celsius). Higher temperatures may result in excessive sausage.