Grilling itself is an extremely important, but last stage of preparing sausage. Shopping is the first step. We should choose products that are medium or thickly crushed. It will definitely work feast, Podwawelska Whether Silesia. Sausage will also be a good choice … white. Let’s give up sausages that will not work on the grill.
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Another thing is cutting sausage before grilling. Although this aspect strongly polarizes gourmets. Supporters of this solution say that thanks to this the sausage does not crack and is baked more. In turn, opponents of cutting believe that in this way we deprive fat sausage, which is a taste carrier. Therefore, the answer in this matter is not clear and depends on our preferences.
The third thing is seasoning. Here we also have to keep a sense, because some sausages (e.g. village) are already naturally seasoned. If we buy a neutral product in taste, we can add favorite spices. The most frequently chosen are garlic, caraway seed, marjoram, pepper (sweet and sharp) and pepper. Some sausages also taste good with coriander, rosemary the thyme.
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First of all, we should remove the sausage before grilling from the fridge to reach room temperature. We also need to warm up the grill properly. Then we put the sausage on aluminum trays or directly on the grate. Raw sausages need to be grilled from 20 to even 30 minutes. In the case of Silesian or white brewed sausage 7-8 minutes on each side. The ideal grilled sausage should have about 70 degrees Celsius inside. If we do not have a thermometer, we must pay attention to her skin to make it perfectly baked – it cannot be too pale, but it cannot burn.
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