{"id":5268,"date":"2021-07-09T18:08:55","date_gmt":"2021-07-09T18:08:55","guid":{"rendered":"https:\/\/chef.shangeryou.com\/how-do-i-grill-sausages-properly\/"},"modified":"2026-06-09T09:47:26","modified_gmt":"2026-06-09T09:47:26","slug":"how-do-i-grill-sausages-properly","status":"publish","type":"post","link":"https:\/\/chef.shangeryou.com\/es\/how-do-i-grill-sausages-properly\/","title":{"rendered":"How do I grill sausages properly?"},"content":{"rendered":"BBQ sausages are delicious. Read about making and cooking sausages and which meat thermometer to use to cook the perfect sausage.\n\nIs there anything more delicious than a barbecued sausage? That\u2019s right, there isn\u2019t! Here I will teach you to cook the perfect grilled sausage. To enjoy the perfect sausage, you must prepare them in advance so that you can cook them carefully before eating them. Your grilled sausages should burst from the inside with clear juices and form a crisp skin crispy on the outside when cooked perfectly on any type of grill. You can grill sausages by using two different methods. One way is to partly boil the sausages before you start to grill them; the other method is by directly grilling the sausages. I will have a look at both ways to cook the sausages.\n\n\n\nDirect grilling<\/span><\/strong>\n\nIf you want to use this method you should first sear the sausages by placing them directly on the grill. Grill at a moderate temperature and this will give them flavour and brown their skins. You can brown or deep brown the sausages by turning them frequently with your tongs, but DO NOT let their skins burn or blacken. You can place and cover them in a position on the grill where they can receive indirect heat.\n\nThis technique can be used to cook sausages as soon as you make or buy them. These sausages can be stored in a refrigerator for 2-3 days but if you want to keep them for longer then store them in the freezer.\n\n\n\nPart boil the sausages before grilling<\/span><\/strong>\n\nBefore grilling the sausages, first boil them for 10-15 minutes. This process, called parboiling<\/i><\/em>, simplifies the cooking of the sausages by reducing their cooking time. It\u2019s a good idea to parboil sausages in advance and cook them up when you feel like it.\n\nTo parboil your sausages, put your sausages in a big pan or pot. Then fill the pot with enough water to cover them. You can give your sausages a unique combination of tastes by using chicken or beef stock, wine and or beer instead of water. I like to user use garlic or onions to really give the bangers a herby and delicious flavour. Get your water boiling and lower the heat to a simmer and cook until the sausages turn a grey colour. You can then either wrap up the sausages and put them in the fridge (use these after 2 days) or put them in the freezer. Frozen parboiled sausages can be cooked up to 3 months after freezing.\n\n\n\nWhen you grill these beauties make sure that all sides of them are nice and brown. Use tongs and turn the sausages as they cook, make sure that you don\u2019t puncture the sausages as the juice will leak out and the sausage may be dryer than you want it.\n\n\n\nIf you want perfect sausages (of course you do), their internal temperature should be 65 degrees Celsius (150 degrees \u2109) if they are made with pork but if they are made with poultry then their temperature should not be less than 70 degrees Celsius (160 degrees \u2109). It\u2019s of extreme importance that you check the cooked temperature as they cook.\n\n\n\nYou can buy perfectly good sausages from any supermarket or butchers but if you\u2019d like to make your own here a recipe that we love. Buy enough ingredients to make 24 pork sausages, preparations take 1 hour, then rest for 2 hours.\n\nWhat you require to make delicious homemade sausages is a meat grinder\/ mincer with a funnel accessory. If this is your first time making homemade sausages then using natural hog casings is a good idea as they are strong and make nice\u00a0thick plump sausages.\n\n\n\nMain Ingredients<\/strong><\/span>\n\n900g pork shoulder\n900g pork belly\n1 teaspoon ground ginger\n3 tablespoons chopped fresh thyme\n1 tablespoon ground coriander seeds\n3 tablespoons chopped fresh sage\n1 tablespoon white pepper\n1\/2 teaspoon ground nutmeg\n110g fine breadcrumbs\n1 1\/2 tablespoons salt\n2 cloves garlic, minced\n3m to 3.5m (32mm) natural hog casings\n\nhttps:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/07\/Chefstemp-bbq-bangers-1-1024×683.jpg\n\nMethod<\/span><\/strong>\n\nCarefully remove the rind and rib bones and roughly dice the pork belly. Put it through a meat grinder to make ground pork using a 5mm plate. Do the same with the pork shoulder. Throw in the breadcrumbs, herbs, spices, coriander, seasoning, and garlic and leave the concoction to rest for a couple of hours.\n\nWhile it\u2019s all resting, soak the casings in cold water following instructions on the packaging. Take the blades out of the mincer and attach the sausage funnel, put the end of the casing over the attachment and roll the casing down the shaft, rolling it up at the base so that it\u2019s bunched. This will allow you to make plenty of sausages without having to replace the casings. Put the meat back into the grinder.\n\n\n\nTie the start of the sausage casing in a knot and support the sausage meat as it is piped into the casing, try to avoid air bubbles and don\u2019t pack the meat in too tight. You will get around 8 sausages per metre if you measure each one out to 10cm squeeze the end of the sausage and twist the casing 3 times to secure it. Do this until all the sausage meat is used and tie a knot after the final sausage. It\u2019s best to let the completed sausages spend one night in the fridge before you cook them.\n\nhttps:\/\/www.chefstemp.com\/wp-content\/uploads\/2020\/04\/finaltouchx10-2-e1607718414763.jpg\n

Finaltouch X10<\/strong><\/h2>\nThe Finaltouch X10 thermometer from ChefsTemp gives an accurate reading not only for the inside of food but for surface temperatures as well.\u00a0 The diversity of the thermometer\u2019s usage is second to none compared to other thermometers.\u00a0 By <\/span>getting a reading within 1 second, the Finaltouch X10 from ChefsTemp is prepared to take on any task it is given.<\/span>\n\n\n

Click Here To Get Your ChefsTemp Finaltouch X10 Now!\u00a0<\/a><\/h3>","protected":false},"excerpt":{"rendered":"

BBQ sausages are delicious. Read about making and cooking sausages and which meat thermometer to use to cook the perfect<\/p>","protected":false},"author":1,"featured_media":5269,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[194],"tags":[307],"class_list":["post-5268","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-latest-blogs","tag-barbecued-sausagecooked-temperaturegrilled-sausageinternal-temperaturemeat-thermometersmoderate-temperature"],"acf":[],"_links":{"self":[{"href":"https:\/\/chef.shangeryou.com\/es\/wp-json\/wp\/v2\/posts\/5268","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chef.shangeryou.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chef.shangeryou.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chef.shangeryou.com\/es\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chef.shangeryou.com\/es\/wp-json\/wp\/v2\/comments?post=5268"}],"version-history":[{"count":1,"href":"https:\/\/chef.shangeryou.com\/es\/wp-json\/wp\/v2\/posts\/5268\/revisions"}],"predecessor-version":[{"id":7038,"href":"https:\/\/chef.shangeryou.com\/es\/wp-json\/wp\/v2\/posts\/5268\/revisions\/7038"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chef.shangeryou.com\/es\/wp-json\/wp\/v2\/media\/5269"}],"wp:attachment":[{"href":"https:\/\/chef.shangeryou.com\/es\/wp-json\/wp\/v2\/media?parent=5268"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chef.shangeryou.com\/es\/wp-json\/wp\/v2\/categories?post=5268"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chef.shangeryou.com\/es\/wp-json\/wp\/v2\/tags?post=5268"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}