In the case of pork, including sausage, the temperature to be reached is set at 75 Â° 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.
Fat / lean ratio
A good sausage is not just minced meat and salt. Itâs much more. First of all, a good fat / lean ratio is necessary to balance succulence and flavor (always with an eye to the health aspect). An ideal fat / lean ratio should remain between 15% and 20% fat compared to lean. For a richer sausage you can get to 25%, but going further would mean obtaining a taste that is definitely too âgreasyâ and not very pleasant. Which fat? The ideal would be to take the fat from two different cuts, half of the belly (melts) and half of the back (keeps cooking). It is an incredibly interesting blend from a gastronomic point of view.
You can choose the classic salt and pepper but there are billions of possible aromatizations: sweet paprika and garlic, fennel and mace seeds, white pepper and oregano. It is also interesting to use ingredients with a strong umami charge such as dried tomatoes, taggiasca olives, capers, porcini mushrooms or aged cheeses. A very popular sausage in my family provides in addition to salt and green pepper in brine, a brunoise of red, green and yellow raw pepper, a generous handful of sweet paprika, a light touch of garlic and three tears of dry white wine. Delicious and fragrant after cooking.
We have already discussed Maillardâs 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 âsweatâ. 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. Letâs see how it is prepared.