How do you grill gourmet sausages?


 
C

ChangL

TVWBB Fan
Every sausage I've ever grilled has always come out either dry or undercooked. I'm paranoid about eating an undercooked chicken sausage. I've been told to grill it for 15 minutes. At the 15 minute mark, it's always dry.

Does anyone have a foolproof method of grilling juicy, yet fully cooked sausages?

Chang
 
The only reliable way I've found is to use an instant read thermometer. The drawback is that you puncture the sausage. I generally cook em to about 160.
 
Use a thermometer and cook till 165, they come out perfect every time.

You can always simmer them in beer and sliced onions and then brown them on the grill, that works good too
 
I have started cooking mine indirect. When you can see juices bubbling under the skin they are ready. Just have to take care that the casings dont split and let the juices out.
 
It is hard to find a good chicken sausage that isn't dry when thoroughly cooked because the fat content in chicken is to low. If your making your own add a bit of pork fat to the chicken to get the fat content up.
 
A lot of dryness is probably coming from the chicken itself. Who knows the fat ratio in it. Try working with a beef/pork combo. If chicken is a must, I would do what John suggested. Beer, and a ton of onions and bell peppers. Or Rub the sausage down with Olive oil first ( I perfer extra virgin) then put your rub on. let sit for 20-30min. I perfer to cook indirect around 300-325. Gives you a little more control with them. The oil will give the sausage a thicker skin or bark as it starts to cook. Like Paul said, once you start to see the skin bubble they are done. The oil on the casting will give you a little more time before they split.
 
Bob Sample said:
It is hard to find a good chicken sausage that isn't dry when thoroughly cooked because the fat content in chicken is to low. If your making your own add a bit of pork fat to the chicken to get the fat content up.
Click to expand...

+1. In an effort to reduce fat in healthy chicken sausage, the fat is reduced to a point that the sausage dries out. Fat is key in sausage.
 
Todd Phillips said:
Like Paul said, once you start to see the skin bubble they are done. The oil on the casting will give you a little more time before they split.
Click to expand...

that's my favorite way to tell when pork brats are done - Once they're spurting or look like shriveled fingers - they're (pork) still good but a touch overdone.

I'm sure I've tried a chicken brat but I don't remember much about it.

.....calorie counts:
-Johnsonville says 260 per original pork brat
-This random link (heh) says 148 per chicken brat - both very similar weights (82g pork vs 84g chicken) depending on fat/skin ratio too.

I don't know if I'd call them gourmet if you don't like them (^w^)
 
Off topic but since you guys are talking about chicken sausages check out the salt content on those babies, WOW!!!! Stick to pork unless you like the taste of chicken sausages.
 
it is hard to make yourself not overcook chicken sausages (or chicken, for that matter) if you are paranoid about eating undercooked chicken.
when the juice runs clear or the thermometer tells you they are done , you have to trust and take them off the fire.
then and only then will you achieve chicken nirvana. :p
 
I usually zap mine for a couple of minutes in the microwave and then onto the grill and once the clear juices really start flowing then I pull them off and never had a problem yet with not being done or dry
 
Actually if you experiment a bit with times and temperatures and get them the way you like them it should be highly repeatable.
So once you have it dialed in just do it the same way, and its just simple and works. Sausages indirect are boring, nice grill marks
make them look tastier.
 
You must log in or register to reply here.

 

Back
Top