Jun 22, 2021
Summer just would not be the same without grilling. And while burgers and steak get all the attention, grilled sausage shouldn’t be overlooked. There’s just something about the savory, smoky, salty flavor of sausage that pairs perfectly with summer vegetables and cold drinks, so we’re making that our key ingredient this week: Sunnybrook Farmers Sausage. Cooking the sausage perfectly need not be daunting and we have tips for banishing dry links and perfect pairings so you can nail every cookout this summer.
Oven or grill?
Sausage is a relatively quick cook, no matter whether you put it in the oven or lay it on the BBQ. While our recipes this week are made in the oven, you can also simply cook the meat over the grill for a smoky flavour and faster, easier cleanup.
There are a few things you can do to ensure you get perfectly cooked sausages. First, start with good quality sausage, like our Sunnybrook pick.
There are a few different methods for grilling sausage. If you prefer a more straight-forward method, create a two-zone fire with hot and cold areas and move the sausages back and forth between the two zones until you get that crisp, brown exterior and juicy, fully-cooked interior. Use a thermometer to monitor the temperature and shoot for 150℉. If you don’t want to have to continually move the links back and forth on the grill, you can poach your sausages first. Simply boil about a half hour before you would like to grill and poach the sausages until they reach an internal temperature of 150℉. Once they have hit that number, pull them out and put them on a medium to high heat on the grill, and flip a few times until you get your desired level of crisp and color. This method ensures the meat is cooked through properly, but helps the sausage retain its moisture throughout the process.
Finally, if you want the best of both aforementioned methods: simmer your sausages directly on the grill. Using an aluminum pan that is safe for grilling, place the sausages (and any vegetables you wish) in the pan and fill with a mixture of flavorful liquids that will help enhance the flavor of the sausage, like a mixture of mustard and beer. Using a grill with a hot and cool zone, place the pan on the hot side until the liquid begins to simmer, then transfer to the cool side. Close the grill lid and let cook for about 20 minutes, until you reach the desired internal temperature. Once they have hit the temperature, pull the sausages from the pan and cook on the hot side of the grill until you have achieved the perfect color. This method is great for when you have other items you need to grill. Plus, you can always toss the cooked sausages back in the liquid to keep them warm until your guests are ready to eat.
Sausages are great on a bun, naturally, but they can be the centre of a dish too, like in our Perogies with Sunnybrook Cheddar Sausages. This hearty and filling meal is comfort food at its best!
Sausage and perogies are a classic combination that you probably didn’t know you could cook on the grill. To do it, cook the sausage in one of the aforementioned methods, and slice into bite-sized chunks. Take frozen perogies and fresh slices of onion and toss in a mixture of mustard, vinegar, and olive oil (plus any herbs or spices you feel like). Grill the perogies and onions until they are softened and thawed, then toss with the chopped sausage for a perfect meal. Or… just follow our recipe for a mouthwatering meal from your oven.
Another way to let sausage shine is in a rice-based Jambalaya, and you can do this both on the stovetop or on the grill also. Use a cast iron skillet over medium heat, and brown your sausages. Chop into bite size pieces and put aside. Add some oil to the pan and sauté veggies (onion, celery, bell pepper and garlic) until soft, stir in a few tablespoons of tomato and spices (thyme, creole season and bay leaves work well). Add rice and stock and simmer until the rice is cooked. Stir in your sausage, season with salt and pepper and enjoy.
Sometimes you just have to keep things simple though, and it is hard to beat grilled sausage and peppers. Try our Sunnybrook Garlic Sausages with Stewed Peppers this week.
Perfect Summer Sausage Meals
Now that you know how to cook sausage, it is time to talk about meals. There are many different ways to enjoy grilled sausage but there are a few standouts worth trying this summer.
Sunnybrook Garlic Sausages with Stewed Peppers
1 package SunnyBrook Garlic Sausage
3 Tbsp. oil
2 red bell peppers, julienne (sliced)
2 green bell peppers, julienne (sliced)
1 large yellow onion, julienne (sliced)
4 Tbsp. + 3 Tbsp. garlic, minced
½ cup tomato sauce
¼ cup red wine
¼ cup butter
2 tsp. smoked paprika (optional)
3 Tbsp. parsley, chopped
1 lb. Little Potato Company baby potatoes
salt and pepper
1. Pre heat oven to 350°F.
2. In a large oven proof sauté pan heat oil over medium heat.
3. Add peppers, onion and 4 tbsp minced garlic. Season with salt and pepper.
4. Cook for about 5 minutes until peppers start to soften.
5. Deglaze with red wine and cook until wine is almost gone.
6. Toss peppers with tomato sauce.
7. Place Sunny Brook Garlic Sausage on top of the pepper and place in oven. Cook for 15 minutes until sausage reaches 160°F.
8. While sausage is cooking, place butter in a small pot.
9. Add 3 tbsp of minced garlic and cook on low until garlic starts to colour slightly. Add paprika if desired and remove from the heat.
10. Place potatoes in a pot and cover with cold water. Bring to a simmer over medium heat and cook the potatoes until tender, about 10 minutes.
11. Strain potatoes, place into a serving bowl, lightly push down onto the potatoes so they slightly burst from their jackets and then drizzle with the paprika-garlic butter.
12. Remove sausage and peppers from the oven, transfer to a serving platter and enjoy with the potatoes.
Written by Chef Chabot
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