How to Grill Italian Sausages: Getting the Perfect Flavor
Selasa, 15 Januari 2013
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Before an individual can decide how to grill a particular type of meat, they have to know how it should be prepared. Italian sausages need to be stored in the refrigerator and used within a couple of days when bought fresh. If the meat cannot be cooked within this time, freezing can be performed to maintain quality. Specific preparation is necessary when learning how to grill Italian sausages. Pork products pose danger for parasites if they are not cooked thoroughly. Internal temperature of the meat should reach a minimum of one-hundred and sixty-five degrees Fahrenheit to be safe.
Defrosting on a counter is never recommended because it increases the chance of parasite activity. Instead, allow the meat to thaw slowly in a refrigerator or defrost it in a microwave. Always wash your hands before and after handling raw pork, and use a separate cutting board for other food items being prepared. These preparation suggestions are recommended even when the sausage is made from chicken or beef.
Italian Sausage Grilling Guidelines
Start by selecting the type of Italian sausage to be prepared and cooked on the grill. Bulk sausage is what fills the casing or is used to form patties. Links are the final product after the ground meat has been sealed in the casing. Patties are formed meat that can be purchased in smaller quantities. Sausage can be pan-cooked, poached, baked or grilled, based on the preference of the individual. If purchased in bulk form, pan cooking with a large skillet is the most effective cooking method. This should be done slowly over medium heat, much like when handling ground beef. Patties may be formed to throw on the grill just as with beef.
Links take a little more finesse on the grill and should also be cooked slowly. Grilling creates a flavor often not received through other cooking methods. It is a good choice during the summer months when everyone is enjoying the great outdoors. Poach Italian sausage first so the meat is fully cooked, instead of having pink on the inside and a burnt casing. Piercing causes the outside to become too dry due to the juices seeping out. Use a low flame for gas grills and allow the meat to cook slowly so the skin does not burst. When using charcoal, remember to allow the coals to burn to a white ash, otherwise they will supply too much heat and destroy the links.
Preheat the grill and bring water to a boil in a pan to begin. The sausage needs to be simmered over medium or low heat for about twenty minutes. Boiling or poaching simplifies the grilling process. Once enough time has passed, the sausages can be removed from the boiling water and put on the grill. Let ten minutes pass while turning each piece frequently. They should be browned on all sides, but not burnt.
Onion, peppers, apple juice, and wine can all be great items to pair with these meats. Once the general process of learning how to grill Italian sausages has been mastered, additional techniques and special touches may be used to further enhance the flavor of these great specialty foods.
Defrosting on a counter is never recommended because it increases the chance of parasite activity. Instead, allow the meat to thaw slowly in a refrigerator or defrost it in a microwave. Always wash your hands before and after handling raw pork, and use a separate cutting board for other food items being prepared. These preparation suggestions are recommended even when the sausage is made from chicken or beef.
Italian Sausage Grilling Guidelines
Start by selecting the type of Italian sausage to be prepared and cooked on the grill. Bulk sausage is what fills the casing or is used to form patties. Links are the final product after the ground meat has been sealed in the casing. Patties are formed meat that can be purchased in smaller quantities. Sausage can be pan-cooked, poached, baked or grilled, based on the preference of the individual. If purchased in bulk form, pan cooking with a large skillet is the most effective cooking method. This should be done slowly over medium heat, much like when handling ground beef. Patties may be formed to throw on the grill just as with beef.
Links take a little more finesse on the grill and should also be cooked slowly. Grilling creates a flavor often not received through other cooking methods. It is a good choice during the summer months when everyone is enjoying the great outdoors. Poach Italian sausage first so the meat is fully cooked, instead of having pink on the inside and a burnt casing. Piercing causes the outside to become too dry due to the juices seeping out. Use a low flame for gas grills and allow the meat to cook slowly so the skin does not burst. When using charcoal, remember to allow the coals to burn to a white ash, otherwise they will supply too much heat and destroy the links.
Preheat the grill and bring water to a boil in a pan to begin. The sausage needs to be simmered over medium or low heat for about twenty minutes. Boiling or poaching simplifies the grilling process. Once enough time has passed, the sausages can be removed from the boiling water and put on the grill. Let ten minutes pass while turning each piece frequently. They should be browned on all sides, but not burnt.
Onion, peppers, apple juice, and wine can all be great items to pair with these meats. Once the general process of learning how to grill Italian sausages has been mastered, additional techniques and special touches may be used to further enhance the flavor of these great specialty foods.
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Judul: How to Grill Italian Sausages: Getting the Perfect Flavor
Ditulis oleh Unknown
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