- Food
- Cooking
The senior chef reveals: this is how to prepare sausages perfectly and avoid mistakes
Love hot dogs on the fire? Jeff Becker explains how to upgrade their taste and bring them to perfection. Hint: Do not prepare them on the barbecue
Tags- hot dog
- BBQ
Not to be missed
Wednesday, 19 August 2020, 00:02- Share on Facebook
- Share on WhatsApp
- Share on general
- Share on general
- Share on Twitter
- Share on Email
Like burgers and kebabs, hot dogs are a staple when we decide to light a barbecue and make it on the fire. But wait, before you make hot dogs on the fire again, you should read what Chef Jeff Becker has to say to you - because he has great tips to help you upgrade their taste, when the first tip is - just do not roast the hot dog on the barbecue.
More on the same topic
Anyone can: Patented homemade chicken sausages for kids
To the full article
Love hot dogs? Do not prepare them on the fire (Photo: ShutterStock)More in "Do Not Miss"
- The form of pasta serving that made people want to vomit
- The easy and ingenious recipe for a chocolate mousse without milk and eggs - from 3 ingredients
- You are doing it wrong: this is how to make a perfectly scrambled egg without frying
- 5 things that must be done soon when entering a new and empty apartment
Jeff revealed three common mistakes most of us make when making hot dogs and also explained how to avoid them. The most common mistakes he says are peeling the skin, deep frying that may make the sausages hard and baking the sausages, which does not give the effect of frying.
So no sausages are prepared perfectly? Write down: His first tip is to give up the barbecue and replace it with a frying pan. Remove the sausages from the refrigerator 20 minutes before frying. Turn on the gas over low to medium heat to prevent the sausages from burning. Add the goose or duck fat pan (just ask the butcher) Shake the pan until it is all covered and then remove the leftover fat.
Spread the sausages on the pan and make sure they do not touch each other and keep frying at a constant heat. Rotate them occasionally until they turn brown for 10 to 12 minutes. Then turn off the heat and let the sausages cool slightly before serving until they are more juicy and ready. Have an appetite.
- Share on Facebook
- Share on WhatsApp
- Share on general
- Share on general
- Share on Twitter
- Share on Email
