Place the sausages on the racks directly above the coals and grill them until golden brown on both sides. If the lining crackles or burns, keep the sausages away from the coals to lower the cooking temperature. Cook the sausages for 1520 minutes or until the internal temperature reaches 160 degrees. The cooked sausages are firm.
You need to pre-cook the sausages before grilling them to make sure they are well cooked. Making babies in a sterilized pan is a great way to do this. Add enough water or other liquid to cover the sausages.
To do this, grill the sausage over direct low heat (300 F) for about 2 minutes on each side. Helps add color and flavor to the meat. Then heat the sausage over indirect heat and grill for another 810 minutes with the lid closed.
Your brats should be slowly roasted over medium heat (between 300-350 degrees F) for best results. It takes about 20 minutes to reach the desired core temperature of 160 ° F. It takes about 20 minutes depending on the thickness of the baby. Remember to turn them often so that each side is caramelized.
Sausages and ground beef can remain pink during cooking. It can also turn brown prematurely, which is just as troubling.
If you feel like it, check the core temperature by inserting a meat thermometer into the open end of the sausage. It should read between 145 and 160 degrees, which is perfect.
Fresh raw sausages can be cooked directly on the grill over medium heat for 1,825 minutes or until they are no longer pink and a meat thermometer reads 160 °. Be very careful and turn often with pliers to prevent it from overflowing. Avoid pricking with a fork. Fresh raw sausages can also be boiled and then grilled.
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Preheat the grill over medium heat (325,350 degrees F) to cook in two zones. Place the sausage on the indirect side of the grill and cook for 1518 minutes or until the internal temperature of the sausage reaches 150-155 degrees F. Turn occasionally to cook the sausage evenly.
Follow These Steps To Always Make Perfect Sausages
How to grill sausages over indirect heat
We use temperature ranges because every gas grill is different, but generally you are safe with the average temperature: 250 ° F too low, 350 ° F too medium and 450 ° F too high.
Pork sausage should be grilled at 65 degrees C. Poultry sausage should be cooked at 70 degrees C. The above sausage is my favorite sausage, chicken with basil, tomato and garlic, from cured meats, well done.
Preheat the smoker or grill (use a 2-zone or indirect setting) to about 225 ° F. Place the sausages on the indirect side, put the wood on the fire immediately after the meat is cooked, and only smoke for 30-60 minutes at the beginning while the meat is cold. Don’t smoke too much.
Rule 3: Never cook children.
about 20 minutes