Eating Land - Independence Day

The former royal chef explains why it is forbidden to put sausages on the barbecue

Is the Independence Day BBQ meat list ready?

You should remove the sausages from it.

The former chef of Queen Elizabeth II argues that sausages should not be put on the barbecue or in the oven - and reveals what is the correct method to cook them

Not to be missed

01/05/2022

Sunday, 01 May 2022, 23:46

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Is a hot dog in a bun considered a sandwich or not?

("Story in a Minute" system)

Sausages are a basic ingredient as they are made on the fire and are usually the first to come up on the barbecue.

However, on the upcoming Independence Day you will probably want to go straight to the kebabs and leave on the sausages you bought - regular or spicy - for another meal.

Jeff Baker, the former chef of Queen Elizabeth II, argues that sausages should not be put on the barbecue - or in the oven, for that matter.

He also explains what is the correct method for making sausages, in case you were wondering.

According to Jeff, it is not recommended to cook sausages on a barbecue because the high heat burns the wrapper that awaits them - before the center is cooked properly, which makes the outside of the sausage too hard and sometimes even inedible.

Jeff Baker, who is the senior development chef at Farmison & Co and a former royal chef, believes that in order to make the perfect sausage, you have to fry it in a pan with a teaspoon of duck or goose fat for 10 to 12 minutes and turn occasionally.

That's how you do it right

All the tips on the fire are perfect

To the full article

Do not do it anymore (Photo: Giphy)

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• The complete skewer guide: from the most equal skewers to tips from professionals

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Jeff shared his cooking method with the Daily Star, along with a number of other mistakes many make in making sausages, such as stabbing the peel - because it causes juices to come out and leave the sausage dry, as well as a warning not to deep-fry sausages.

1. Remove the sausages from the refrigerator 20 minutes before cooking - this will help the sausage to cook evenly and prevent the skin from splitting when the sausage is in contact with the heat.

2. Place a pan on the fire - use a non-stick pan and place it on a low to medium heat.

3. Add a teaspoon of duck or goose fat to the pan - stir well until the base is completely coated and then remove the excess fat.

4. Place the sausages in the pan - make sure they do not touch each other and keep a constant heat.

Make them on a regular basis to ensure they get a rich golden color.

Jeff recommends frying for 10 to 12 minutes in a thick traditional sausage.

5. Let the sausages ventilate before serving - after cooking, the sausage will be too hot to the touch, with an internal temperature of 70 degrees.

The secret is to let the sausages air for a few minutes so that they are soft and juicy.

This is the right way to make sausages on the stove:

Many food experts agree with Jeff's recommendations regarding hot dogs on the BBQ - including Martin King, the owner of the food blog The Why Chef who claims that prolonged cooking is better for our hot dogs.

The blogger added that cooking sausages on a barbecue is the "safest way to bad sausages" since due to the high temperatures, the fat is less dispersed and the skin burns faster.

So what do you say we're left this time?

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Tags

• sausage

• BBQ

• barbecue

• Independence Day

• meat

• hot dog