Tag Archives: labor day

smoked-crocodile-andouille-sausage-1S-502

Grilling Sausages: The Ultimate Guide

The perfect grilled sausage!

The perfect grilled sausage! Photo by Steven Depolo

Grilling sausages perfectly can be a tricky endeavor, but an essential skill that all grill lovers should have. The versatile and delicious sausage must be treated with care and respect, finding the perfect balance between heat, fire and timing. Too much fire and you end up with a charred, shrunken and unappetizing lump of coal; cook it too long, and the sausage will dry up; cook it too little, and it will not only be raw, but also mushy. The perfect grilled sausage should have a nice char, a crispy skin, loads of juiciness and be cooked throughout.

Impossible? Never! We give you the top three tried-and-true methods for grilling sausages perfectly, every single time, so you’ll be ready come grilling season.

grilling sausages

Photo by: Martin Abegglen 

GRILLING SAUSAGES: THE TECHNIQUES

There are several methods to getting a sausage to grill perfectly, so take note and sharpen your grill skills.

 

METHOD 1: Straight-Up Grilling 

Grilling over moderate fire is the most straightforward method for grilling sausages.

Perfect char marks.

Perfect char marks. Photo by: Didriks

What you’ll need: a grill, a food thermometer, patience

How to do it: follow the two-zone fire method by dividing your grill into two sections, one hotter than the other (you control this by the amount of coals on each side). Place the sausages over moderate fire, and using food thermometer, test the temperature of the sausages until it comes up to 150 degrees F, and the exterior is nicely browned.

What to look out for: overcooking – make sure your heat is not too strong, or you’ll end up with a burnt coal. Also, flare-ups are common due to the fat content of sausages.

 

METHOD 2: Poach, Then Grill

This time-honored method is followed by grilling devotees around the world.

Grilling sausage tip: poach before grilling.

Grilling sausage tip: poach before grilling. Photo by: Austin Keys

What you’ll need: cold water, stove, pan, food thermometer.

How to do it: in a large saucepan, add the sausages and cover with cold water, and bring to boil over low heat. Test the internal temperature of one of the sausages with a probe thermometer – when it reaches 150 F, take them out and place them on the grill to finish cooking.

What to look out for: while this is a fairly fool-proof method, because you’re not grilling the sausage for that long – just enough to get the browning and charring – you won’t get a ton of smoky grill flavor.

 

METHOD 3: The Beer (or Wine) Hot Tub

Poaching or simmering the sausage in a beer, wine or sauce will reduce cooking time and add spectacular flavor.

grilling sausages in a beer bath prior

Delicious sausages simmering in a bath of beer and spices. Photo by: J. Kenji López-Alt

What you’ll need: a disposable aluminum pan (if you’re doing it directly on the grill) or a large saucepan (if you’re doing this on the stovetop), food thermometer, water or liquid ingredient of your choice (beer, stock, wine), and any other ingredients or seasoning you want (onions, peppers, spices, etc.).

How to do it: place the sausages in the pan and cover with the cold liquid and/or other ingredients, and place it over a hot fire to bring it to a simmer. Once it starts simmering, move it to a low-heat section of the grill (or lower the stove fire), and cook slowly. When the sausage has reached the 150 F (test using a food thermometer), it’s done and can be transferred to the grill for the final char. For more on this method, visit this step-by-step grilling sausage guide the food-loving folks at Serious Eats.

What to look out for: make sure that you don’t boil the liquid, which will cause it to evaporate. If you lose some fluid, make sure you replace it.

 

GRILLING SAUSAGES BONUS TIPS:

  • Before you even start grilling (or poaching), let sausages come to room temperature. They’ll cook much faster.
  • After the sausages have reached the final temperature (150-160 F), let them rest in a warm place (the edge of the grill, for example, or a hot plate) for about 5 to 10 minutes, so the juices have a chance to settle. If you cut or bite into it directly, you’ll lose a lot of moisture. Warning: if the meat is pink, put the sausage back on the grill, it’s raw.

Here is a video on how to barbecue a Curly Q Sausage

Get that grill fired up! We’ve got great sausages to serve up this Memorial Day! Shop Sausages >

 

 

Labor Day Cookout Gourmet Feast!

Bye Bye Summertime! A Sophisticated Gourmet Labor Day Cookout Menu

Labor Day Cookout Gourmet Feast!

A Labor Day Cookout Feast! Left to Right: Bacon Scallops by Kate, Gourmet Chili Dogs by Bev, Succotash by Profiteroles & Ponytails, & Key Lime Pie by Galaxy Desserts.

It’s… inevitable. Summer, with all it’s fun under the sun, is almost over. Labor Day weekend  is almost upon us, and with it, the unofficial close to the summer season. But before we unpack the sweaters and bring out the comforters, there’s still time for a last summer hurrah! Get ready for a Labor Day Cookout! Celebrate a fun-filled, warm and beautiful long weekend with family and friends… and great food, of course!

Labor Day weekend celebrations are all about barbeques and grilling, picnics and cookouts, so we’ve prepared a summery Labor Day Cookout Menu for you, with recipes as fresh as they’re unfussy, as down-to-earth as they’re sophisticated, with the freshest ingredients of the summer season.

  Labor Day Cookout Menu

Appetizer
Grilled Bacon Scallops by Kate
Salad
Summer Succotash by Profiteroles & Ponytails
Main
Gourmet Chili Dogs by Bev Cooks
Dessert
Key Lime Pie by Galaxy Desserts

 

Grilled Bacon Scallops by FramedCooks.com

Bacon Scallops for a Labor Day Cookout

Summer on a stick! Photo: Bacon Scallops by Kate of FramedCooks.com

Start off your meal with an easy, summer-ready appetizer.  Plump sea scallops wrapped with bacon, brushed with olive oil, seasoned with salt and pepper, and grilled to perfection.  Add a squeeze of lemon and you have the most delicious start to a Labor Day cookout. Grilled Bacon Scallops Recipe

Summer Succotash Salad by Profiteroles & Ponytails

Colorful Labor Day Cookout Salad

The most colorful Labor Day yet! Ph: Saccutash by Profiteroles & Ponytails

An outdoor meal is never complete without a fresh, seasonal salad. This Succotash Summer Salad by Profiteroles & Ponytails could just as easily be a meal by itself. Sweet corn, juicy grape tomatoes, plump edamame, avocado, onions and sweet pepper. Drizzle with some lime juice, olive oil and season with salt and pepper, and you’re done! Summer Saccutash Recipe

 

Gourmet Chili Hot Dogs by BevCooks.com

Gourmet Chili Hot Dogs For Labor Day Cookout

(Hot) Dog days of summer! Gourmet Chili Hot Dogs, Ph: Bevcooks.com

A stylish, sophisticated version of an American classic we all know and love? That’s what we’re talking about! There’s no need to get complicated, to get gourmet. Bev of Bevcooks.com made these barkin’ hot dogs with grilled Polish Kielbasa, slid those puppies into fresh baguettes, then ladled a generous portion of her amazing sweet and spicy chili and finished off with shredded cheddar, diced onion and cilantro. This recipe inspired our Labor Day Cookout Menu, so run for the recipe, now!  Gourmet Chili Dog Recipe

Key Lime Pie by Galaxy Desserts

Key Lime Pie For Labor Day Cookout Desesrt

A flourishing finish! Key Lime Pie by Galaxy Desserts

Our Labor Day Cookout dessert is the most labor-less of them all! These gourmet key lime tarts are made by Galaxy Desserts in California, featuring an all-butter shortbread crust and a filling made out of real Key limes. Just take out of the freezer and serve. Order here >