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Barbecued Sausage
Marinades best if left overnight
Cooking 15 minutes
Ingredients
Any (or all) Qbutcher Award Winning Sausages
salt & pepper
marinade of your choice
Method
Use charcoal or wood for the best flavour.
Light the charcoal at least 30 minutes before you want to start cooking, only start cooking when the coals are white or glowing red and the smoke has died down.
Spread the coals evenly over the bbq for a even cooking area or pile them higher on one side to make a hot and cold area.
Raise or lower the grill if the heat is too high/low
Brush meats with oil before they go on to the heat.
Use the right equipment - especially a pair of long armed tongs.
Remember to season the meat, have a tray of seasonings ready - salt, pepper, olive oil, lemons, herbs, soy sauce etc.
Marinade for as long as possible, ideally overnight and baste with the marinade juices during cooking.
For quick marinades, place the meat and marinade in a plastic bag, seal, agitate gently and place in a cold fridge for at least 30 minutes.
For extra smoky flavour you can add small chips of well soaked aromatic wood to the fire (such as hickory or apple-wood).
Fresh herbs, such as rosemary and even lemongrass can add flavour, these should be sprinkled on the fire towards the end of cooking.
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