Comments on: How To Grill a Sausage

By: Devany

Devany — Tue, 25 May 2010 16:38:00 +0000

Loved the post and shared it on my Facebook Page. Thanks!

By: luis

luis — Sun, 23 May 2010 03:21:20 +0000

Folks In RATIO, MR suggests 30% fat for chicken and pork force meats….ie; sausages…and the like.
Honestly I shop upscale food markets such as whole foods, Milan and Gardners here in Miami…and I look at the stuff and I can not visually resolve it to a 3:1 ratio of fat to protein… if anything It is more like a 5:1 or even a 6:1 ratio fat to protein.
This makes the do it yourself sausage a worthy cause in my opinion. Either that or get what you get over the counter….
Of course if you are watching for that kind of thang…then you just pass by, avoid and watch make millions off a sick obese naive US. population.

By: Sconnie Boy

Sconnie Boy — Fri, 21 May 2010 13:11:15 +0000

The true and best(ie Wisconsin/”up north”) way to grill a brat/sausage is to first boil them in beer (preferably a good WI beer), onions, various spices in a stock pot, then grill them. SAVE THE BOILED BEER in the stock pot and keep warm(not quite boiling). After grilling, add a couple of fresh beers to the stock(if some was boiled off during the initial boiling), then place the grilled brats/sausages back in the warm boiled beer mixture. They will stay juicy and warm all day and will not by dry and hard. This works especially well for larger cookouts (use a nesco) since you can prepare the brats earlier in the day and they will still be perfect hours later and leave you free to have a beer and hang out with friends at your cookout instead of spending the entire time behind the grill (not that that’s a bad thing!)

By: Meditative Music

Meditative Music — Thu, 20 May 2010 04:11:51 +0000

Honestly the best way to cook a sausage is just don’t burn it.. Make sure the juices are still flowing, so don’t leave it on the grill extra long or else it will dry out. You really don’t need that temperature gauge, that’s for amateurs and takes way to much time to check each one..

By: Bukkake Night In Canada

Bukkake Night In Canada — Wed, 19 May 2010 16:40:39 +0000

Mike, would it be possible for you to show us how to panfry sausages? I’m a broke ass student with a pretty expansive array of kitchen tools but no balcony or anywhere to legally put a grill. After a ticket for open containers and illegal grillage I’m wary of The Man coming down on me again.

By: Funnybook Babylon · Archives · Avenging the Week, pt. 5 Back to the Trap

Tue, 18 May 2010 20:08:59 +0000

[...] Mark Ruhlman teaches us how to grill a sausage. [...]

By: Ellendra

Ellendra — Tue, 18 May 2010 05:20:29 +0000

Alcohol prep pads leave a bad taste that some people can detect even after the alcohol has evaporated. Use whiskey instead.

By: North Country Ramber

North Country Ramber — Tue, 18 May 2010 00:25:25 +0000

1. Fewer coals. 2. Put the top on the Weber and close the vents underneath half way. Less air in the chamber will prevent flare-ups.

By: Andra @ FrenchPressMemos

Andra @ FrenchPressMemos — Mon, 17 May 2010 22:14:58 +0000

I’d love a tip on how to cook a sausage in a skillet. I can’t seem to get it right. Perhaps following some of the same directions wouldn’t hurt but it seems a little more complicated to cover and cook at a moderate heat until cooked. I get the color right and skin cooked right- the inside cooking is more problematic.

By: luis

luis — Mon, 17 May 2010 03:36:50 +0000

Tanja, it/s okay! don’t stress.. do what you do and be happy.
You have to understand one thing though. Michael is the fairest kindest guy you will ever meet… I never met the guy..just his books…. Still there are those that think technique matters… recipes and methods matter and measuring temperatures matter….Hey the caveman’s survived without a thermopen thinga magic…You will survive too. It’s in our nature to try to overcome odds and push on….Welcome to the seat of tha pants cooking society.
a society that survives by OVERCOOKING THA BEJESSUS outa every thang….

By: Dan Solberg

Dan Solberg — Sun, 16 May 2010 21:02:09 +0000

Praise the lord!!! Thanks Mr ruhlman. I am from Wisconsin the land of beer and sausage and cry every time I see a sausage cooked to a dry oblivion. Lets spread the word!!!

By: North Country Ramber

North Country Ramber — Sun, 16 May 2010 20:50:28 +0000

I’m with Dan. When I need a thermometer to test a link of sausage, the tongs are being retired.

By: BusyBee

BusyBee — Sun, 16 May 2010 17:49:08 +0000

Thanks for this article.
For those of you worrying about letting the juice escape once you poke the sausage… don’t worry. You only poke one of the sausages one or two times if necessary. The others will be done when the poked one is done.

By: Mark

Mark — Sun, 16 May 2010 14:32:33 +0000

Michael,

My brother and I just returned from our semi-annual Cajun Country Gastronomic Tour. We ran across a small “specialty meat” store, as they call butcher shops in Cajun Country. They had homemade crawfish tail boudin. I purchased 10 pounds to bring back home with me and they are stunningly delicious cooked over indirect heat on my gas grill. Thanks for the info on cooking sausages and keep up the good work!

By: Carol

Carol — Sun, 16 May 2010 12:57:45 +0000

The caraway-beer mustard in Charcuterie is great.

By: tanja

tanja — Sun, 16 May 2010 12:02:30 +0000

Oh for christ sake, going around taking thermometer with you?

What is wrong with all of you people, can’t you just enjoy picnic and cook a sausage without measuring tools? ‘How did we ever live without those?’

So what if few of them are overcooked, next few will be right. Cook all of them differently and if one of them is undercooked, put it back on the grill for few min. Like you need cook books and bunch of tools with you to do something that all of us do by instinct. Before professional cooks were invented.

By: sarah

sarah — Sun, 16 May 2010 03:40:58 +0000

It’s not often that I get a hankering for a sausage, but that second picture is pretty drool-worthy.

By: Rhonda

Rhonda — Sun, 16 May 2010 03:10:33 +0000

I rest my case…

By: Rhonda

Rhonda — Sun, 16 May 2010 02:59:04 +0000

Luis,

You are a bad home cook because you do not listen.

Ever….

Hank Shaw has posted here. As have many great Chefs.

Listen, read and learn.

…And, at risk of being put into the same court as Marc Forgione, whom I greatly respect:

Luis… More study, less fucking Yapp Yapp

By: luis

luis — Sun, 16 May 2010 02:32:19 +0000

I have technology that will cook a sausage or any protein from frozen without skipping a beat.. It works and that makes it the MORE important I measure temperature accuratelly to insure that core is done.
It’s called Nu wave and its fun…My power bill is down below 50 bucks. I only fire up my regular oven on pizza night and my burner on wok night… or paella night or that special night when you cook for fifteen or more…Hey Michael my yearly fishing vacation is fast approaching…I am thinking fish need us to add fat to them…in a sauce ..etc… I mean chicken or other carry their own fat with .. like sausages… but you never blog much about making the right fish…. and it even requires a temperature control much more rigourous than sausage….. If you think about it…. tell us about fish and cooking fish sauces …. how you like fish… (not raw please….pretty please…)