Grilling meat like sausages can be tricky — you want that delicious caramelization on the outside, but still want juicy, succulent meat inside. The Kitchn has a simple solution: poach your sausages before throwing them on the grill. It’s key to keeping them juicy and getting a perfect char every time.
Image from philandpam.
If you want to make it easier to put the sausages on the grill after poaching, or don’t want to have to keep an eye on both the stove and your grill, you can poach the sausages directly on the grill. By poaching the sausages before grilling, you cook them through just a bit, which means you can pull them off the grill when they’re perfect on the outside rather than waiting for the inside to finish cooking.
This also means they won’t have to sit on the grill as long, so the inside will retain more moisture and be juicier.
A Smart Tip for Good Grilled Sausages [The Kitchn]
Comments
3 responses to “Poach Sausages Before Grilling For Perfect Char And Juicy Meat”
This is an awful suggestion. The hot water will ‘leech’ out some of the flavour and make for a less flavoursome sausage.
This is why many hot dog vendors cook their dogs in ‘dirty water’ which is already saturated in salts/flavours.
the article actually suggests u poach in something other than water – stock, beer, wine. probably for the reason u specifiy
I poach mine in beer in an aluminium tray on the bbq before I grill them – they taste magnificent. Chorizo for preference.
When cooking in a fry pan, I put a few mm of liquid in the bottom of the pan. By the time it evaporates the sausage is perfectly cooked and then just gets browned to your liking
This is a particularly good suggestion for fat sausages and also in cases such as a sausage sizzle where sausages need to be cooked quickly to keep up with demand. I have used in on a number of occasions and didn’t notice any difference in taste.