I took the sausage off after exactly 12 minutes. If you want to go 100% grilled, you can always grill the vegetables before adding them to the aluminum tray with the sugar, vinegar, and sausages. Aside from seasoning the meat, it dissolves the protein myosin, one of the major components of muscle fibers. For regular hot dogs (natural-casing, please! Lv 4. Prep: 5 minutes Cooking: 28 minutes Makes: 5 servings. Essentially, a well-made sausage is a matrix of interconnected meat proteins. They really are one of the ideal foods for the backyard grill. I find that by building a two-zone fire with all the coals piled under one side of the cooking grate, I can move my sausages back and forth from the cool to the hot side, carefully monitoring their internal temperatures with a probe thermometer and finagling it so that the insides come up to 150°F (66°C) just as the exteriors reach a perfect burnished, crisp, deep brown. What happens next is sort of like what happens to the Incredible Hulk, but instead of the Hulk growing faster than his clothes, imagine his clothes shrinking in proportion to his body. Turn them frequently as they cook and move them to a cooler side of the grill as needed. always cook meat through if you plan to reheat [bacteria] best method is to reheat low n slow for moisture retention, but it'd be quicker cooking bangers from scratch. Just to confirm to my brain what my mouth was already telling it, I cooked up a few more sausages, this time weighing them before and after cooking to see how much fat and moisture were lost during the process. Learn more on our Terms of Use page. Some HTML is OK: link, strong, em. Cover, set aside. An apple a day? Onions and peppers cooked down in a sweet, vinegary glaze go perfectly with sweet or hot fennel-scented Italian sausage. Copyright © 2020 Leaf Group Ltd., all rights reserved. And if I'm grilling outside, I don't want to futz around indoors with a pan of simmering water. This easy pie dough recipe doesn't require special equipment or training. No good. Cook a sausage over high heat, and the casing and outer layers will quickly get very hot, causing them to contract a great deal. I pile up the coals on one side, place the trays on the hot side until the liquid is just barely simmering, transfer them to the cooler side, cover the grill with the vents open over the sausages (to encourage good convection current), then let them slow-cook until they reach close to their desired final temperature of 150°F. Here's what went down. Grilled Bratwurst With Beer, Mustard, and Sauerkraut, Grilled Italian Sausage With Sweet-and-Sour Peppers and Onions, Grilled Mexican Chorizo With Spicy Tomato-Caper Sauce, Grilled Bratwurst With Beer, Mustard, and Sauerkraut », Grilled Italian Sausage With Sweet and Sour Peppers and Onions », Grilled Mexican Chorizo With Spicy Tomato Caper Sauce », Chicken Sausage With Basil and Tomatoes », Gâteau Invisible Is French for Apple Cake That Disappears Quickly, Cook the Book: Paula Deen's Pumpkin Gooey Butter Cakes, The Food Lab: Why Chicken With Pan Sauce Is Always Better at Restaurants (and How to Make Yours Just as Good at Home). This is a good thing, because you'll have already stuck it a few times with your instant-read thermometer (right?). 9 years ago. Salt is also responsible for a sausage's good texture. What happened: Without enough heat, by the time you get any significant browning on the exterior, the interior layers will have already overcooked. I cooked the sausage for six minutes exactly on each side (set a timer!) // Leaf Group Lifestyle, How to Cook Bratwurst So They Don't Split, National Hot Dog and Sausage Council: Tips for Cooking Linked Sausages, The Joy of Cooking; Irma Rombauer, Marion Rombauer Becker and Ethan Becker. Before we get to the right way to cook sausage, let's talk about some of the wrong ways: A burnt and busted-open casing, sooty flavor, juices lost to the grill gods. Grilling meat like sausages can be tricky—you want that delicious caramelization on the outside, but still want juicy, succulent meat inside. Serve brat s hot. Or that your pork tenderloin were just a bit juicier and fattier? "With any fresh sausage, we always par-cook it,'' he says. Since I've already spent way too many words on sausages, might as well make this whole guide comprehensive. Sausages are a bit like steaks, with the optimal amount of marbling built right into them. Transfer the brats to another large disposable aluminum pan. Bratwurst simmered in sauerkraut and lager is a natural combination. The problem? Get the recipe: Grilled Italian Sausage With Sweet and Sour Peppers and Onions ». If you're from New York, you could also simmer the dogs in a jar of stewed onions. This means that, because you are cooking your meat to a set temperature, a well-made, properly salted sausage will retain more moisture than a pork chop or steak cooked to the same temperature. Similarly, if I'm going to take the time to poach a sausage, why wouldn't I use a liquid that will not only add flavor to the sausage, but benefit from having a sausage simmering in it as well? After all, it's extremely similar to the slow-start, hot-finish technique I use for Perfect Prime Rib, or when I grill a big fat steak. Slower cooking at the start means a more evenly cooked finished product. reheat in foil. More importantly, cooking fresh sausage ahead of time like that "toughens up" the casing so there's less chance of the casing sticking or falling apart once on the grill.