Do your snags taste as good as they should on your plate?
Wondering what you are doing wrong when it comes to tossing a sausage on the barbecue?
Here's some tips from Errol, a trusted barbecue master cook who knows how to get the best out of a sausage.
- Always have the plate on a low temperature
- Turn the sausage regularly to make sure it is cooked thoroughly
- Keep the moisture inside your sausages cook them slowly, so they are succulent
- Don't prick or cut them open or you'll end up with dry sausages.
- Cook over low heat for longer than you might think (10 to 15 minutes for a thick sausage)
Of course, it always helps to start with a great sausage.
My best tips are
- Put quality ahead of price - sausages are fairly inexpensive, and you can afford to buy the best available.
- Try unusual combinations - pork and fennel are my favourites but how about moroccan lamb and raisin, pork apple and cinnamon, or sweet chicken and corn?
- Always read the ingredient list when buying pre-packaged sausages, so you know what you are eating.
- Cook them well.
Disclaimer: Ed+bK was a guest judge at the Australian Meat Industry Council Queensland Sausage King Competition.