Warning against overcooking your sausages

Boilermaker Ben

This just posted by the author of "Charcuterie"..."stop overcooking your sausages!"

http://ruhlman.com/2010/05/how-to-cook-a-sausage.html

ChargerGuy

Great advice, it just kills me to se a suasage split open with all its goodness oozing out. :blink:

Doug in Eggmonton

He's just basically saying cook to temperature. Which is good advice for all grilling. Not a cook goes by I don't use my thermapen.

Doug

Boilermaker Ben

That was point number two, I think, Doug. Point number one was don't leave them over high heat the whole time. High heat first, to sear, then more gentle heat to finish.

AZRP

Ben I've been following his guidelines since I got his book 3 years ago and he is right. -RP

Doug in Eggmonton

Conceded. Although I still think raised direct accomplishes the same thing.

Doug

Mark0525

Do you cook most of your sausages, dogs etc, raised? Sorry for all the questions on this. I just know that I'm going to be cooking these almost everyday.

Boilermaker Ben

Yep, that's the way I do them, Doug.

Car Wash Mike

Nice link. I usually finish mine in a pot of beer and onions.
Mike

thirdeye

I was on the waiting list for Ruhlman's book, and Charcuterie is one of my favorites. I think he is just a tick off on this advice, or maybe it just needs some clarification.....

Okay, okay I know I have an eye for detail (the third one, heheee) but look at the temp in the photo, it's 165° which is higher than his recommended temps in the article. The temps he mentioned, I'm assuming they are the temp on the cooker NOT taking into account the carry over or rise when resting. If so, the poultry sausage will rise to the proper temp during the rest... I'm not sure if the pork will. The 150° sounds a little light to me. Something around 155° coming off the pit is a number I like.

thirdeye

I do too,.... or direct over a small bed of coals.

Either way you can grill some serious sausages without worry of them spitting or ever splitting.

Boilermaker Ben

You're right thirdeye. I think I recall that he admitted in the blog post that he overshot his intended temp. Sausages are pretty forgiving, though, so long as you don't overshoot by a huge margin.

Speaking of his books, I saw an article interview of him a couple weeks ago, where he mentioned briefly that he's working on a followup to Charcuterie, called Salumi. I wonder when the waiting list for that one opens up.

thirdeye

I tend to put a little additional iced liquids into my own ground meat for that particular reason.

Yes, I saw that post about a new book, I thought it featured some hard curing methods?? Try searching Amazon, once they list it all you do is add your name and you get an e-mail reminder when it's released.