So, you want to grill some sausages…
While we’re certainly baseball purists and believe St. Louis to be the haven of all that is hardball, we have to admit those boys up north do a pretty damn good job when it comes to tailgatin’. Of course, we ain’t talkin’ about the Cubs but them Brewers of Milwaukee.
In tribute to this fine tradition, we thought it’d make sense to offer a few sausage cooking tips. In case you didn’t know, Miller Park ain’t just the home of lots of Redbird victories (sorry, had to), but also the home of the Polish, Italian, Hot Dog, Bratwurst and Chorizo sausages. If you get a chance to make a visit to the ballpark, make sure to swing by the concession stand for one of the mentioned local delights. They’re certainly delicious.
But, in case you ain’t making a trip or simply want to grill them yourself, make sure to note these sausage cookin’ tips.
- If sausage ain’t smoked, you’re gonna need to grill. But grilling often burns ‘em. So before you do work, first poach them. Simply drop them (carefully) in simmering water for 25 minutes or so. Just be careful not to cook them too fast. Then grill for 5-10 minutes over medium to hot heat.
- Cook sloooowwwwwly or else the skin might give way.
- Trim the links between links real neat like.
- Always try to keep the casing intact, as that will keep that succulent moisture inside.
So, anyway, good luck with your sausage. And keep giving that meat the time and respect it deserves.