4 mistakes to avoid when cooking sausages on the barbecue

Become an expert at cooking sausages on the barbecue and discover these mistakes to avoid when cooking sausages this summer.

1 – Prick the sausages

It is the huge debate that divides many of us. Should you prick the sausages on the barbecue before cooking them? The answer is no. However, fans of barbecued sausages can be reassured, these are unlikely to burst if cooked properly. In addition, poking the sausages would be regrettable since the juice would escape to make way for a dry and much less tasty meat. There is also a risk that the fat and blood from the meat will drip onto the embers and flames. An option to leave aside if you do not want to burn dinner.

2 – Cut the sausages to check for doneness

Who has never cut their meat to check the doneness? A bad habit that usually leads to serving lint on the plates. We therefore avoid handling the sausages and cutting pieces to check that they are well cooked. At worst, everyone will agree to cut one of the sausages which will serve as a cooking indicator. Otherwise, the solution remains to invest in a cooking thermometer. Simple, fast and effective, this essential accessory will save you precious time while preserving tasty meat.

3 – Not preheating enough the barbecue

Third mistake to avoid: start cooking the meat without having preheated the barbecue. To obtain a nice marking on the merguez and other chipolatas, the essential thing is that the cooking grids are very hot. So remember to wait a bit before placing the meat on them. Preheating the barbecue also helps to even out the cooking. If it is not preheated, the risk is that the meat will be overcooked on the outside but not enough cooked on the inside.

4 – Leave the meat until the last moment in the fridge

Before cooking a meat, the ideal is to take it out of the fridge at least 30 minutes beforehand so that it is very tender. This avoids thermal shocks and therefore excessive temperature differences during cooking. We therefore think of taking the sausages out of the fridge, in a room between 20 and 25°C maximum (68°F to 77°F), and placing them in a well-protected dish. The idea is not to leave the meat in direct sunlight.

Now you know all the secrets to avoid mistakes while cooking sausages on the barbecue!