Share with us the barbecue sausages of the south
Here at BBQBarbecues we really do feel as if we’ve seen and heard it all now.
The reason for our stunned demeanour is we’ve just spotted a bottle of barbecue sauce on sale on the online market trading space ebay, for the ‘bargain’ price of $10,000. And why so high a sum we hear you ask?
To keep them succulent grill sausages on indirect heat.
Well, that will be because the sauce is named as McJordan Barbecue Sauce and was produced to commemorate that most famous of American basketball players way back in 1992. We’re presuming it’s still edible, otherwise why advertise it as a ‘sauce’?
Anyway, another reason the price is so high is because there is a whole gallon of this McJordan BBQ Sauce to get through. The item is described as “an incredibly rare piece of memorabilia!”. Er yes, can’t be many gallons of two decades old barbecue sauce still around. And neither should there be…
We suppose this news really should prompt us into writing another blog post about barbecue sauce (see earlier article in October). But we would rather share with you our latest barbecue food discovery. And that is the very delicious ‘hot link’ sausage. These are actually pork or beef sausages which are spiced up using coarsely ground cayenne pepper. It’s the pepper that gives them their rather red bright colouring.
The way to cook ‘hot link’ sausage on a barbecue is simply to smoke it alongside other raw sausages on the grill. And if you’re in the states and want to taste an authentic barbecued hot link then the city to head for is Pittsburg, Texas.
That’s because the hot sausages were actually introduced to the area first by both Czech and German incomers during the late 1800s. A less spicy version of the ‘hot link’ can be found in nearby Elgin in Texas and is called ‘hot guts.’
Both of the sausages can be found in barbecue joints throughout the state, with the ‘hot link’ in particular often advertised as a sandwich topping.
The secret to grilling tasty and succulent sausages on a barbecue is to use indirect heat so that they’re heating up long enough for the smoke to penetrate them. Cook a sausage over direct heat and it will split open. Not only that but remember that you’re dealing with ground meat so it has to reach a certain inside temperature – a pink inside means you’re going to get ill.
Start the sausages off on high heat in order to brown the meat but then cook slowly and, if you have a lid, close it to allow the smoking to do its thing and the sausages to succulently roast for up to 15 minutes.
Have a thermometer at hand to test the sausages once you suspect they’re ready. You’re looking for a temperature of around 160 degrees.
Of course another method of cooking sausages is to poach them first then put them on the barbecue for the last few minutes on a high heat.
Whichever way you choose though, we just know those barbecued sausages are going to taste delicious! Try using a gas barbecue for the ultimate in flavour.