Are you one of those who barbecue sausages whenever the weather permits? It’s really not ideal for getting the best taste, at least according to this great chef…
If there’s one thing many French people have in common, it’s their love of barbecue. However, you may need to consider changing your cooking method in the future…at least for your sausages. It is the former chef of queen Elizabeth II, Jeff Baker, who affirms it. According to him, you should never cook sausages on a barbecue.
Jeff Baker explained that using the barbecue or the oven is “the way to a bad sausage”. First problem, uneven cooking: the intense, direct heat of a barbecue can cause sausages to cook unevenly, with some parts burnt on the outside and some undercooked on the inside. Second, when you cook sausages on the barbecue, there is an increased risk of loss of juice and flavor, especially if you prick them beforehand. This can result in dry, less flavorful sausages. Finally, bad caramelization: According to Jeff Baker, the fat in sausages must be allowed to melt and caramelize for the best taste. This technique is not possible on a barbecue, which can compromise the flavor and texture of the sausages.
The master chef shared his method for making the “perfect” sausages. According to Jeff Baker, you should always cook your sausages in a skillet — and never prick them ahead of time. If you do, the juice will leak out, leaving them dry. Best is to use a non-stick skillet, set on low to medium heat. “A long simmer on low will cook them properly, so the fat melts and caramelizes in the pan,” he says.
“By turning them regularly, you ensure that the sausages will have a nice golden color,” he says. Jeff Baker recommends 10-12 minutes for a thick traditional sausage and a teaspoon of duck or goose fat to cook them. Do you agree or are you one of the fans of barbecued sausages? Tell us everything on our Facebook post by clicking here.
