Grilling with Salming by Borje Salming
Author:Borje Salming [Salming, Börje]
Language: eng
Format: epub
ISBN: 978-1-4434-0488-4
Publisher: HarperCollins Canada
Published: 2010-06-12T04:00:00+00:00
GRILLED SAUSAGE WITH FIXINGS
Sausage is excellent to grill, and can be so much more than a basic wiener on a bun. I buy the best sausages I can find, often opting for gourmet types such as fresh chorizo or fresh salsiccia. I prefer to cook them on high heat so they char to a dark colour. I confess, though, that the very first thing I used to do upon returning to Sweden every summer was stop en route from the airport to grab a sausage—always! There’s still something special about the Swedish version.
SERVES 4
VARIETY OF GOURMET SAUSAGES, APPROX. 1 1/2 LB (750 G)
DIJON MUSTARD
DELI-STYLE MUSTARD
PICKLES
GRILLED ONION RINGS
SOURDOUGH BREAD
Score firmer sausages with small diagonal cuts along length.
When cooking raw sausages such as chorizo or Italian (as opposed to wiener-style sausages), make sure you give them plenty of time to cook through on medium-hot part of grill, turning to grill each side.
Serve with fixings and ice-cold beer.
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