Sausage Cook Question

JMCXL

I am having trouble with cooking sausage on the Egg (or anywhere).  Please let me know your successful method for grilling sausage.  Mine always start leaking and the finished product is dry.  Thanks for any assistance...

lkapigian

Low and slow , they don't like high heat, refers out the fat especially Craft Sausage ....poaching @ 180 ish first is a great hack then crisp the casing

Stop Poking the Sausage.....pull@ s1.50 ish

JMCXL

lkapigian said:

Low and slow , they don't like high heat, refers out the fat especially Craft Sausage ....poaching @ 180 ish first is a great hack then crisp the casing

Stop Poking the Sausage.....pull@ s1.50 ish

Thank you, will try lower temps to start the cook

lkapigian

JMCXL said:

lkapigian said:

Low and slow , they don't like high heat, refers out the fat especially Craft Sausage ....poaching @ 180 ish first is a great hack then crisp the casing

Stop Poking the Sausage.....pull@ s1.50 ish

Thank you, will try lower temps to start the cook

A little EVO on the skins is great ....,you will like the results with a slower cook

Canugghead

lkapigian said:

Low and slow , they don't like high heat, refers out the fat especially Craft Sausage ....poaching @ 180 ish first is a great hack then crisp the casing

Stop Poking the Sausage.....pull@ s1.50 ish

The poaching hack works great for bacon too.

Agree on no poking, but how do you know it's 150'ish without poking with Thermapen 

lwrehm

It has been my experience that poaching a fresh sausage prior to grilling has an adverse (In my opinion) effect on the texture of the final product.  Grilling a fresh sausage on the egg or any grill is, like most has said, a lower temperature process.  On my large BGE I shoot for 300-350 dome temp, no higher, then I use a raised grate just about at the felt level, turn often and enjoy. 

lkapigian

Canugghead said:

lkapigian said:

Low and slow , they don't like high heat, refers out the fat especially Craft Sausage ....poaching @ 180 ish first is a great hack then crisp the casing

Stop Poking the Sausage.....pull@ s1.50 ish

The poaching hack works great for bacon too.

Agree on no poking, but how do you know it's 150'ish without poking with Thermapen 

Feel if I use the thermopen I go in the end ..

lkapigian

onpoint456

2nd the poaching method. I typically poach for about 15 minutes then crisp on the grill. Always turn out great.

dmourati

No poaching if you like flavor. The trick is to combine direct heat cooking with steaming. See:

https://www.seriouseats.com/recipes/2010/05/spicy-italian-sausage-with-peppers-sandwich-recipe.html

https://www.seriouseats.com/2012/05/the-food-lab-the-best-way-to-grill-sausages.html

JMCXL

Thanks for all the feedback, I will post some photos of my next sausage cook

SmokeyPitt

dmourati said:

No poaching if you like flavor. The trick is to combine direct heat cooking with steaming. See:

https://www.seriouseats.com/recipes/2010/05/spicy-italian-sausage-with-peppers-sandwich-recipe.html

https://www.seriouseats.com/2012/05/the-food-lab-the-best-way-to-grill-sausages.html

This is how I like to do it. As a bonus you get peppers and onions. 

fishlessman

poached in a quarter inch of water in a pan covered. when they turn grey on the bottom flip. then onto the grill once the sausage is all grey and ballooned up.

just saw this, sousvide sounds easier

https://recipes.anovaculinary.com/recipe/sous-vide-sausage

fishlessman

dmourati said:

No poaching if you like flavor. The trick is to combine direct heat cooking with steaming. See:

https://www.seriouseats.com/recipes/2010/05/spicy-italian-sausage-with-peppers-sandwich-recipe.html

https://www.seriouseats.com/2012/05/the-food-lab-the-best-way-to-grill-sausages.html

i do the pepper one alot but ive always used store bought italian dressing instead of the wine.  thats what the sausage vendors at fenway park used to do

SmokeyPitt

fishlessman said:

dmourati said:

No poaching if you like flavor. The trick is to combine direct heat cooking with steaming. See:

https://www.seriouseats.com/recipes/2010/05/spicy-italian-sausage-with-peppers-sandwich-recipe.html

https://www.seriouseats.com/2012/05/the-food-lab-the-best-way-to-grill-sausages.html

i do the pepper one alot but ive always used store bought italian dressing instead of the wine.  thats what the sausage vendors at fenway park used to do

Man that sounds good. It's mostly oil so it is like fried sausage.

xfire_ATX

This is interesting thoughts.  On my Gasser for years and somewhat on the egg I always cook 350 or so.  

When using the gasser and before the cook to temp when the casing split it was time to pull.  Now I do poke with the probe to check and surely they are "leaking" along the way.

One thing I have never had an issue with is dry links doing this, but maybe thats because I like a dryer end.  Going to have to re-think my method on the next cook- Hatch Chili Sausages.

MattBTI

Some of the best sausages I've been able to cook have @ 300 to 325 in a stone casserole dish. No liquid & uncovered. The stone tends to insulate from excessive heat, but allows the casing in contact to brown. Rotate a few times through out the cook. 

The dish I've used is porcelain coated on the outside only. The inside is un-coated ceramic.