Turning grilled sausages into culinary wonders: expert tips revealed

Grilled sausage is the simplest thing in the world? Maybe, but only if mediocrity satisfies you. Today, we want to share with you a few simple tips that, if applied, will transform your grilled sausage into not just a tasty snack but a culinary masterpiece.

The grilling season started exceptionally early this year. It's hard not to take advantage of unexpectedly high April temperatures. As soon as the spring sun brightened the lawns, grills hidden in basements, attics, and backyards seemed to call out to us, reminding us of their presence. And we did not remain deaf to their calls.

Since we're talking about grilling, we're also talking about grilled sausage. This seemingly simplest dish is a must-have for every grilling enthusiast. However, there's this and that to know for it to come out perfectly tasty. What exactly do we mean? We're now explaining everything.

Let's start with the shopping and what kind of sausage the grill cannot buy. Those would be durable sausages that contain a low amount of water. Thrown on the grill, they quickly dry out, and we can forget about any juiciness. A similar effect will be had by grilling finely minced sausage. Therefore, let's choose semi-durable or non-durable sausages and medium or coarsely minced sausages for the spring feast—and, of course, with a short and clear ingredient list.

Like other meats, sausage should be grilled at a moderate temperature. The crispness effect of burnt skin might be interesting, but it won't ensure that the middle is properly grilled. It's also worth considering the seasonings: why should they be reserved only for pork neck? Rubbing the sausage with garlic or marjoram could be a hit. You have to test it out.

And one last thing. To cut or not to cut? There is no definitive answer to this question. Some believe that cutting will deprive the grilled sausage of too much fat. Others think that cutting will help avoid the unappetizing bursting of the skin, which, one way or another, will cause fat to leak out. It seems to be a reasonable proposition. If you decide to cut, do it evenly, to a depth of about 1/3 of the meat. Good luck!