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How to cook fresh sausage on a bar-b-q?

post #1 of 18
7/3/07 at 4:14pm
Thread Starter 
I've been to some barbecue picnics where the lunch wursts were good but undercooked to me. Steak I like medium-rare. Sausages I like cooked enough so that some fat drips out the skin and there are nice grill marks on it but no burnt spots. I like a more cooked sausage. What do you all think?
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post #2 of 18
7/3/07 at 4:19pm
Just use lower heat, or, have a hot side and a cool side.
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post #3 of 18
7/3/07 at 4:21pm
Some sausages are good simmered in a flavorful liquid.

Brats are good simmered in beer and onions to cook completely. Some apple juice is good there too. Then grill for those good grill marks and grill flavor.
more than taste fine
me eat it all the time
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post #4 of 18
7/3/07 at 8:05pm
LOL phatch I do it exactly opposite! The results are awesome usually! I do it with beer for both brats and italian sausage. I wonder if it matters if you grill first or last? Opinion?

(The reason I grill first is because I want to get some of the rendered fat and grilling to give the flavor to the raw sausage. Then once I've got good grill and they are basically done except for the core part (that's 1/4" in the middle is still raw). That's when I put them in the beer and onions. I cook over direct and indirect heat with them. Moving them on and off the fire.
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post #5 of 18
7/3/07 at 8:34pm
Thread Starter 
I save the beer and drink it with lunch:smoking:
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post #6 of 18
7/3/07 at 8:37pm
Thread Starter 
getting to 9 PM here, not dark yet. I'll be lighting the colored sparklers soon. Happy Birthday USA
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post #7 of 18
7/3/07 at 8:56pm
Yeti what part of the world are you in?
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post #8 of 18
7/3/07 at 9:07pm
Thread Starter 
Central Oregon. land of elk and spectacular nature.
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post #9 of 18
7/3/07 at 9:12pm
Thread Starter 
Nature is gorgeous everywhere, but some places you have to look harder to find it.
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post #10 of 18
7/4/07 at 6:33am
LOL thanks! I was thinking it was already July 4th where you were. Doh on me! I'm such a literalist sometimes!
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post #11 of 18
7/4/07 at 10:07pm
If you're buying a good brat, there's still plenty of fat left to render on the grill.

There's a local sausage specialist, Colosimo's that makes an excellent brat and many other good sausages.

Phil
more than taste fine
me eat it all the time
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post #12 of 18
7/4/07 at 10:14pm
Thread Starter 
:bounce:The closest one I know here is Pepper Tree, 130 miles away where I used to live.

But I will be visiting NJ in a couple of days :bounce:
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post #13 of 18
7/5/07 at 4:54am
Since I sometimes get confused abiut various wursts, I did a Google search on Bratwurst and found this page:

Bratwurst, Wisconsin's Soul Food

Might be of some interest to others ...

Shel
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post #14 of 18
7/5/07 at 7:46pm
For me - I get best results by simmering the sausages first just in hot water, then leaving to cool a bit and then toss them on medium heat on the grill. Saves time once you start up the bbq too and can be done a while ahead.

Tip - if you want your sausages straight to put in rolls, par-cook as above, then stick a bamboo skewer thru the middle of it (lengthways :) ), then chuck on the barbie. Enjoy!
 Don't handicap your children by making their lives easy.
Robert A. Heinlein
 
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post #15 of 18
7/5/07 at 9:48pm
Thread Starter 
Nice tip DC, thanks.

Does the "DC" stand for "District of Canberra" or what?
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post #16 of 18
7/6/07 at 8:08am
I dislike my brats cooked in beer (or held in it after cooking). I cook them over medium heat on the grill and turn every couple of minutes. This slower cooking ensures the center is done, some of the fat is rendered, and the casing has some snap to it.

As for type of sausage, I love pork or pork and veal bratwurst, but for health reasons we often use turkey sausages. They're a bit leaner and more bland, so finding a well-spiced version is especially important. For you locals, I like Sendik's (Brookfield) turkey brats and Italians pretty well, although there's too much salt in the Italians.
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***It is better to ask forgiveness than beg permission.***
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post #17 of 18
7/6/07 at 5:40pm
Welcome Yeti :)

Ohhh...the DC is a secret - hehe not really, just initials. Very inventive :rolleyes:

P.S. I understand your Oregon - but why Yeti? Are you tall with white shaggy hair all over and stalk mountaineers? hehe j/k
 Don't handicap your children by making their lives easy.
Robert A. Heinlein
 
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post #18 of 18
7/6/07 at 11:27pm
Thread Starter 
Heh I started this Oregon Yeti name years back in online Scrabble because I lived in the Indian Himalayas for years and did a lot of trekking there.
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