How to Perfectly Grill Sausages, Each Time
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Time to read 2 min
Simple is Best
Grilling the perfect sausage may seem simple, and can be. After all, the last thing you want is a sausage that is burnt on the outside and undercooked inside. The secret used by chefs and butchers is a simple two-step method: gently simmer first, then finish over direct heat. This simple technique ensures juicy sausage, crispy casing and perfect snap when you bite into it.
The Secret: Simmer First, Grill Second
At-home chefs quickly become grilling pros with a simple two-stage cooking process that guarantees consistent results.
Step 1: Simmer the Sausage
Place your sausages in a pan and cover them with your choice of beer, broth or water. Bring the liquid to a gentle simmer (not a rolling boil) and cook for about 5-10 minutes.
Simmering gently cooks the sausage all the way through, while keeping the meat tender and preventing any rupturing of the casing. Beer (particularly a lager or light ale) is especially popular for grilling sausages because it adds flavor and aroma while cooking.
Step 2: Finish over direct heat
Once the sausage is fully cooked through, move it to direct heat on a grill or hot pan. Cook for 2-4 minutes, turning occasionally. This step crisps the casing and creates a deliciously caramelized exterior.
Avoid the top sausage grilling mistakes: Cooking only over high heat. This burns the outside before the interior cooks. Piercing the sausage! Poking holes releases juices and dries out the meat. Boiling instead of simmering. Boiling causes the casing to burst and the sausage to lose flavor.
Sweet Potato and Andouille Bisque
10 minutes
30 minutes
4
Soups
Cajun
Ingredients
- 1 yellow onion diced
- 2 large carrots diced
- 1 T Fresh Ginger diced
- 2 cloves fresh garlic diced
- 1 cup white wine
- 3 cups chicken stock
- 2 large sweet potatoes diced and roasted in olive oil salt and pepper until soft
- 2 links of Bovine & Swine Andouille sausage, diced
- 1/8 tsp ground clove
- 1/8 tsp allspice
- 1/8 tsp nutmeg
- 1/8 tsp cayenne
- 1⁄4 cup heavy cream
Instructions
- Dice sweet potato and toss in olive oil salt and pepper.
- Place on baking sheet and roast until soft (don’t add too much color to the sweet potato in the baking process).
- In a pot add the onion, garlic, ginger and 1 T olive oil. Sweat until onions are translucent.
- Remove the onion mixture from the pot and set aside.
- Add the diced andouille to the pot and brown with a little olive oil. Once brown, set aside for later.
- Add the onion mixture and roasted sweet potatoes to the pot and turn the heat on medium. Add white wine and reduce by half. Add chicken stock and simmer for 10 min.
- Blend mixture in the blender until smooth.
- Add the diced Bovine & Swine Andouille to the soup and simmer.
- Add cream simmer for 5 min.
- Salt and pepper to taste.
- If you'd like, add fried sage for garnish.
Ready to Grill
No matter the presentation, the perfectly grilled sausage must first start with a high quality sausage. Start with the best of the best when you shop Bovine & Swine's lineup of small batch sausages.
Video : Meet Bovine & Swine
The Author : Chef Joel Tate
Originally from Washington, Joel Tate’s culinary journey began at Red Oak Grill in Jackson Hole. After spending time at Red Oak Grill and as head chef at a Jackson Hole ranch, Joel joined Fine Dining Restaurant Group in 2002, working at Rendezvous Bistro under founding executive chef Roger Freedman. With an unmistakable talent in the kitchen, Joel soon moved from sous chef to executive chef to culinary director for the entire company. Now the culinary talent behind Bovine & Swine, Joel is also the vice president of production for the Jackson Hole based craft meat company.
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