We have all witnessed the charred outside of a barbecued sausage and then bitten in to find it’s raw or even frozen. This is all done to rapid and uneven transfer of heat or flames. If you want a sausage that tastes good and is an even temperature all the way through then try these 3 simple steps:
1 Is the barbecue ready to cook on? The flames need to have died down and the charcoal glows white. At that point you can start to cook. It doesn’t matter that the heat may start to go down. This is better than the coals still heating up.
2 Make sure the sausages are ready to cook. Nothing is worse than frozen or raw sausage. The many scare stories of food poisonning at barbecues come down to meat not cooked properly and maybe kept around too long before eating. One quick way to get a sausage up to heat is to simmer them for about 10 minutes in water or stock. Not only does this get them nice and juicy but it gets them to a consistent temperature.
3 Probe. An instant read thermometer should tell you when your food is ready to take off the heat. These are inexpensive, very easy to use and simple to clean. Safe cooking temperatures depend on what you are cooking, so a crib sheet will be coming out next week.