Now as I mentioned before my husband, Joe, thinks that it is the way that sausages are cooked that make them special so here is a few of his tips:
- Pre heat the grill but not high heat. Throw your sausages onto a hot grill and they will burst.
- Wipe the grill with some oil prior to putting the sausages on.
- Don’t prick or prod the sausages – keep the juices and flavor in.
- Aim to cook slow turning regularly but not even few seconds.
- Have a thermometer and check the internal temp is above 70˚C
- Some boil their sausages before they BBQ, not what we do, tried it but not impressed with the final flavor.
I cooked this awesome chicken, bacon and sausage roll last week thought I would share the recipe as we enjoyed it so much. Made my own spice mix with hot chili pepper and cracked peppers, delicious.
Now we are in the market to change our BBQ and been looking around I found this new one,The Bugg at Beefeaters but hubby thinks it is too small, what do you reckon? Thinking about it with the amount we cook a bigger one is probably the better option. I quite fancy one that has 4 burners. Found one priced between 1001 -2000$ which is the top of our budget, it’s got a 10 year warranty so all I have to do is get him down to look at it.
As a family we tend to go for big fat sausages over thins ones and I get our casings from the Casing Boutique – they have a very good website with some clear instructions how to stuff your sausages, I always recommend that newbies go and read those tips before starting up.