Barbeque season is upon us! To help give us a few pointers, we sat down with Robbie Bornais of the national award winning Robbie’s Gourmet Sausage Co. and discuss the perfect way to cook a sausage.
HOW TO BECOME A MASTER CHEF SAUSAGE BBQ’ER
In my professional opinion, there is no relevancy to cook times as it refers to a perfectly cooked sausage. The only scientifically proven method of determining the optimum time to remove a link from a BBQ, can only be measured accurately by the internal temperature reading of a good digital meat thermometer. These can be purchased at any hardware, department or specialty cooking stores. Prices range from $15 – $125.
As a side note, using these devices on a daily basis will guarantee you never eat another dry piece of poultry, pork, beef or game meat again in your life. You’ll go form novice cook to professional griller in a very short period of time.
HOW TO BBQ THE PERFECT SAUSAGE FOR YOUR FRIENDS AND FAMILY
Grill sausage on the top rack of BBQ or using an Indirect cooking method. Indirect cooking means to turn half or a third of your BBQ on while keeping an area of the grill unlit. The sausages should be placed on the area of the BBQ where there is no direct contact to flames. This will guarantee that your sausages won’t split open due to extreme heat, keeping all those lovely juices from the proteins inside of the casings, guaranteeing your sausages wont dry out.
Also, DON’T BE A PRICK!!! When cooking our sausages it is important to know that we do not add fat to our products. In fact, it’s the complete opposite. We remove fat, cartilage, veins and bone fragments. So, if you decide to prick or slice our sausage to drain out the fat through the cooking process, you are actually letting out juices from the meat, which will give the end product a dry and grainy texture. So, don’t be a prick. Kidding…but seriously, don’t!
So, here are some steps to ensure you master the sausage:
- Set BBQ temp anywhere from 375F to 425F
- Place sausages on Top rack of BBQ or over indirect heat.
- Close lid.
- Turn after 8 mins.
- Start checking temps when sausages are plump to the touch. If links start to squirt out juices, chances are either your BBQ temp is set to high, or the sausages are way overdone.
- The perfect Pork based sausage should read an internal temp of 152 degrees F.
- The Perfect Poultry based sausage should read an internal temp of 162 degrees F.
- Just insert your thermometer from the top of the links into its center. Once proper temp is reached, remove the links and wrap in tinfoil to rest for 5 to 10 minutes to allow the juices to settle. This will guarantee a much juicier sausage experience.
So now that Robbie has graced us with all this knowledge, use these helpful tips at your next BBQ to become a true Master Chef Sausage Griller.