Sizzling Grilled Sausages
There’s just that certain something about being outside, with a hot barbecue and a cold beverage, that makes grilled sausages taste better! This recipe is for preparing sausages that are fresh and uncooked, and specifically for our delicious PCC brand sausages. They’re custom made for us by a local Seattle company, Mondo and Sons! I prefer to gently poach the sausages before grilling so they don’t split and flare up on the grill.
4 PCC brand link sausages (your favorite flavor)
4-6 cups water
2 cups wine or beer (optional)
Various Accompaniments (see below for a few combination suggestions)
Step one: Poach the sausages:
Combine 4 cups of water with 2 cups of wine or beer or simply use 6 cups of water. Bring it to a gentle simmer and add the sausages. Don’t prick or poke any holes in the sausage. You want to keep all those lovely flavors inside! Simmer for about 10-12 minutes or until the sausages are just cooked through. (They should read 165 degrees F. in the center.)
Step two: Grill the sausages:
Preheat your outdoor grill to medium high. Place the poached sausages on the grill and cook for about 4 minutes, then flip them and cook another 4 minutes, or until they are sizzling and golden. Serve with your favorite accompaniments.
A few serving suggestions:
-Create a fresh, colorful presentation by starting with PCC Lemon Pepper chicken sausages. Poach them in white wine and water, using the above directions, then grill them surrounded with rosemary sprigs for smoke and serve them in your favorite wrapper with Grilled Cherry Pasilla Salsa and top with a few green onions that you’ve thrown on the grill until they turn golden.
-Start with PCC Sundried Tomato and Basil chicken sausages in a rustic Tuscan country style presentation. Poach them in red wine and water, using the above directions, grill until sizzling, and serve them in your favorite wrapper with artichoke tapenade, goat cheese, chopped kalamata olives and roasted peppers.
-Go big with the PCC Hot Italian pork sausages, Chicago style. Poach them in beer and water, using the above directions and serve with 2 different mustards of your choice, sauerkraut, grilled pickles and grilled shallots. To grill the pickles and shallots follow these directions: Cut the pickles lengthwise into 1/4 inch slices and throw on the grill, turning once, until they get some nice grill marks. For the shallots, peel and slice them. Brush with a little oil and grill on a vegetable grate, turning once, until golden. Sprinkle with a little salt.
Recipe developed by Lynne Vea