In the case of pork, including sausage, the temperature to be reached is set at 75 ° C in the heart. The only precaution to maintain during the temperature detection is to insert the thermometer needle from one of the ends to limit the leakage of liquids.

We have already discussed Maillard’s reactions . In this case and differently from usual, the grill setup will be performed for indirect cooking. It does not matter whether it is gas or coal. Embers on one side, meat on the other, small handful of aromatic cherry chips, apple, hickory (or a mix of the three), close the lid and let it go until cooked. Without touching them, without turning them, doing nothing.

The smoke, combined with the heat and some chemical reactions that fix the residual hemoglobin in the tissues, will make the dark surface, a red color tending to mahogany and will be incredibly fragrant. Initially, if you open the lid, you would see the sausages start to “sweat”. This phenomenon is mainly due to the evaporation of gut fluids. Dry heat will allow the skin to dehydrate within a few tens of minutes and from that moment the browning reactions will start.


Here we are going to do it. The starting point is that we Italians, on the grid, are in a hurry. We are also ready to cook a sausage simply by opening it in two to finish first, from which the world and the world have always taught us to pierce them to avoid making them explode. Nobody (or almost), obviously, has never posed the problem of reviewing the cooking temperature. A sausage, cooked slowly, is fragrant, juicy, incredibly cauterized. The smoked note, if dosed in the correct way, not only is not intrusive at all but rather represents an added value appreciated by even the most skeptical. Let’s see how it is prepared.

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The brine is a solution of water and salt, in which the food is treated for several hours. Its purpose is to increase its water retention and consequently its succulence during cooking. It is used in cases where the meat can be used to dry out in the case of a whole pig). The brine is therefore composed of water, salt and spices. It is a principle of osmosis (in part, we will go further), according to which two liquids separated by a semipermeable membrane and having different concentrations of a solute (salt) in a solvent (water), tend to rebalance in the medium to long term. . In other words, the liquid will tend to absorb part of the less liquid through the membrane, to the point where the two liquids will have the same density.

As we all know, all foods are made up largely of water. It has its own intrinsic sodium component. By immersing the food in a saline solution for a sufficient period of time, this will tend to absorb the cell membrane, enriching it, in fact, with salt water. The ideal quantity of this substance, but which avoids excessive sapidity in the preparation, is established in the amount of 50 g / l. By exploiting the physical process in progress, it is possible to infuse the desired aromas to the brine.