With Labor Day just around the corner, I think I’ve come up with the tastiest, super-easy way to entertain. I’m a sucker for a perfectly grilled sausage so I’m heading in that direction. From that caramelized casing that snaps at the first bite, to the complex blend of spice and sweet, and luscious juice that makes your lips smack, it’s like a party in your mouth!
Given the endless variations, versatility and availability of classic and artisanal sausages at just about every marketplace, grilled sausages are the kind of one and done flavorful ingredient that people love.
Yet, for anyone who’s ever thrown uncooked straight-from-the-refrigerator, sausages on a hot grill expecting an easy crowd-pleaser only to be heart-broken when the casing bursts before they're cooked through or worse, like flare-ups that warrant a fire extinguisher, I’ve got some tricks to share:
- 1. Take it slow and steady
Please, for the love of sausage, honor its preference for a smooth transition in temperatures. Take the sausages out of the fridge and let them adjust to room temp.
- 2. Cook first, then brown
Set up your grill with two heat zones. So easy! Light up a grill. If you have a gas grill, you know the drill. If you’re using charcoal or hardwood, just wait for the fuel to become ashy or glowing embers. Then pile up on one side of your grill to make a hot zone and leave the other side as your low-heat zone.
- 3. Ready to grill!?
Start the links on the low side to gently cook them through. Then, move them to the hot side and let them get a bit of caramelly char. Platter them up and allow them to rest for a few while you gather everyone at the table.
That’s it! This method is pretty much fool proof, yet if you’d like a bit more detail, check out my Sausage Party journal entry.
Oh, and you can play around with this technique in a variety of ways, like poaching brats in beer and sauerkraut before finishing them on the hot side of the grill and serving with a variety of tangy mustards.
This Labor Day, I think I’m just going to simply chill some beers, gather friends and a few different types of sausage to grill, whip up a few yummy sides, and invite everyone to dig in. I’m salivating right now. How about you?
Happy Labor Day!
P.S. I'd love to hear your stories about wearing white after Labor Day! Reply to this email and tell me yours, I’m all ears.
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