Celebrating The Art Of Grilling With Italian Sausages
By Siddhesh Ramesh Jadhav
For most Americans, grilling evokes a series of relaxing images in the mind. Picture this – a group of friends in the backyard, waiting impatiently while the barbecue is sizzling away and the air is filled with appetizing aromas of food. Their wait is worthwhile because very soon, they will dig in happily into some delicious grilled meat!
Nothing symbolizes the spirit of America more than firing up the grill with family and friends on the Fourth of July. Grilling represents a great American cooking tradition that has taken years to evolve – from the ancient meat-on-a-stick over raw fire to the culinary delights cooked with modern grills.
When it comes to cooking their favorite meat, Americans prefer grilling to other forms of cooking. Grilled meat is juicier and acquires an irresistible taste and aroma that cannot be substituted with any other. Grilled food is also healthier since its fat content is considerably lower. As of 2011, 82% of American households own a grill or smoker and nearly 40% grill all year-round.
Burgers, steak, hot dogs, chicken and pork chops are the most popular foods cooked on a grill. Grilled Italian Sausage recipes are also a favorite at cookouts. There are countless mouthwatering dishes that can be prepared with Italian Sausages. Surprise your friends and family by tossing some Italian sausages on the grill. Let the aroma of these sausages provide a beautiful setting for your evening.
Grilled Italian sausage recipes are abundant and your cooking abilities will be rewarded with any recipe that includes Italian sausages:
� With your choice of bread or bun along with relishes and condiments
� As the main course with side dishes
� Combining it with pasta or vegetables
� Or simply grill and have them on their own!
Things to keep in mind when grilling sausages
Fire the grill, toss on a couple of sausages and cook till they look right. Simple, right? There’s actually more to it. It is important that you not just grill right, but also retain the flavor and avoid total drying of the casing. Three simple rules that should be remembered for every grilling are:
- Believe in slow and gradual heating: Sausages tend to shrivel up as they are grilled. It is important that you do not immediately expose sausages to high heat, since the outer casing will crack open immediately, releasing meat and fat onto your fire-called ‘spitting’-and this will cause it to flare up. This chars the sausage and leaves a sooty deposit all over your sausage.
- Say NO to forks: Instead of a fork use tongs or a spatula to turn food. Piercing sausages with a fork releases fat and juices onto the hot coals, causing flare-ups.
- Use only white/grey charcoal: Grill only over grey-white coals after flames have died down and not over black coal. Gas grills should be set on the lowest or medium setting depending on your requirement.