How long does it take to boil sausages before grilling them?

Do you want to prepare sausages for barbecue? Chef KC Gulbro says it’s all about the brine. (Photo: Getty Creative)

Mastering grill cuisine is essential to the success of any summer barbecue, or even just an evening dinner outdoors. But while the work of preparing barbecue for most meats involves simple seasoning or fresh seasoning before hitting the flames, the perfect sausage recipe is a little hard to find.

Chef KC Gulbro, is a chef and restaurateur who owns two successful restaurants – FoxFire and Copper Fox – located in Geneva, Illinois. For Gulbro, sausage is more than just a tasty treat: it’s a classic favorite that his family has been cooking for decades.

How to grill delicious sausage

“Sausages have always been a family tradition,” explains Gulbro. Every summer, the Colbros come together for family gatherings on major holidays. [Growing up]Whenever there’s cooking or barbecue I’m with my dad, I cook next to him. It was a time when he could share stories I hadn’t heard… [brats] It’s one of the first things my dad actually taught me to cook. It is indisputable, his image is very good. ”

The sausage recipe his father taught him years ago is still Gulbro’s tried-and-true way to cook sausage when it’s time to light up the grill. He shares that while he’s boiling sausages to the boil, it doesn’t even happen after, after It soaks them in a delicious brine that adds flavor to the sausage and makes the final product juicy.

How to boil salty sausage for grilling

“Start with the saline solution,” says Gulbro. “Use beer—I’d suggest a pilsner or a nice beer, but the best beer is the one you drink. Don’t go with something exotic or new, because the flavor may not be something you like.”

“If you prefer to cook without alcohol, substitute one cup of apple cider vinegar with one and a half cups of water,” he adds. “Then add sliced ​​onions—preferably hot white onions or Spanish onions—salt, pepper, garlic, caraway seeds, and sage.”

For those looking to add a little heat to their sausage, Gulbro suggests adding some of your favorite chili or red pepper flakes to the mixture. “I like to add things to spice up the sausage,” he says, adding slices of jalapeño or habanero or a pinch of pepper flakes for a touch of flair.

Next, boil the brine and cool it by removing it from the heat and adding about four cups of ice. Boiling the brine ensures that all the flavors blend together and are ready to create big, bold tastes while cooking with the sausage.

“When the brine has come down to room temperature, it’s time to add the sausage,” says Gulbro. “Let them marinate for three to four hours on your counter, or up to 12 hours in the refrigerator for great flavor.”

Yes, sausages should be boiled before grilling

After soaking them in the brine, remove the onions and peppers, which can be set aside to be cooked with the sausage later, and then add the mixture to a saucepan on the stove. Here, add a pinch of salt before it’s time to boil the sausage. Bring everything to a boil, then reduce the heat to a gentle simmer for five to eight minutes.

“While the sausage is in the hot tub, combine half or whole red onion with the preserved onions and peppers in a skillet,” Gulbro told Yahoo Life. “Cooked onions and peppers make the perfect topping for sausage.”

How long should you grill sausages?

With the pre-cooking complete, it’s finally time to light the grill: Remove the sausage from the brine and place it on the rack at about 400 to 450 F for five to eight minutes. Gulbro shares some tips on how to know exactly when to grill your sausage. “Let the wrappers reach the desired color, spin twice,” he says. “Humidity [from the brine] You should keep the sausages tender, but be careful [temperature] Swinging on the grill can cause the casings to break. I like to cook sausages until the casings are crispy and about to explode.”

The most important things to remember when cooking sausages, says Gulbro, is to soak them in the brine, jump in, and try the sausages without fear. Just before pulling the sausage off the grill, he says a pinch of salt and pepper can add one last flavor as the sausage heads onto the buns.

Top it with a layer of onions, or a little sauerkraut and mustard, and enjoy your new grill favorite.

Grilled Sausage Recipe from the Golbro family

Courtesy of KC Gulbro

(Photo: KC Julpro)

(Photo: KC Julpro)

Ingredients:

  • 1 white or Spanish onion, sliced

  • 16-24 ounces Pilsner or beer (I like to use Irish red beer too, but Budweiser or Miller Genuine Draft work well) or substitute with 1 cup apple cider vinegar and 1 cup water

  • 4 cups of ice (use to cool the brine, if needed)

  • 12 Naughty Johnsonville or Josef’s Elegante Meats and Deli (located in Geneva, Illinois).

  • 1-2 hot peppers with seeds (if you like less heat, remove the seeds and wash your hands thoroughly) or a pinch of red pepper flakes for desired heat

  • 2 tablespoons butter

  • 2 tablespoons of brown sugar

  • Half a teaspoon of granulated garlic

  • Half a teaspoon of salt

  • Half a teaspoon pepper

  • 1 bay leaf

  • ½ teaspoon ground cumin seeds

  • 2 tablespoons chopped fresh sage

instructions:

  1. Make the brine. Combine beer, such as Pilsner or ale, and onion, salt, pepper, garlic, cumin seeds, and sage. Optional: sliced ​​jalapeños, habanero, or a pinch of red pepper flakes for flavor.

  2. Bring the mixture to a boil and allow to cool by pouring the brine over the ice.

  3. When the brine is at room temperature, add the sausages and marinate for 3-12 hours.

  4. Remove the onions and peppers and keep them. Pour sausage and beer mixture into a bowl, season with a pinch of salt if necessary and bring to a boil, then simmer for 5-8 minutes.

  5. Combine ½ or a whole red onion with the reserved onion and pepper in a skillet. For caramelized onions, add a touch of brown sugar over low heat until browned, stirring often so as not to burn to take out all the sweetness of the onions. For crunchy onions, take the mixture and add olive oil, 3 ounces of ale beer, a few drops of Worcestershire sauce and black pepper over a higher heat, let them blister, and stir.

  6. When the sausage has finished boiling, remove the sausage and discard the brine.

  7. Put the sausage on the grill and let the casing reach the desired color, turning it twice. Cook on the grill for 5-8 minutes at 400-450 F, stirring as needed, until cooked through. While finished, place the cake on the grill to toast.

  8. Put the desired spices inside the cake, put the sausage on top and then load the toppings and enjoy.

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