In an attempt to get back in the swing of things, I tried to make my favorite recipe so far: Grilled Chicken Sausage with zucchini. I'm still a little perplexed as to what I did wrong, but the sausage was BURNT. I turned my back for a second and it was just...bad! I mixed it up anyway, hoping that all the juice from the tomatoes would bring back a little moisture, but it was just bad. My roommate, bless her heart, came home and picked out the sausage, grilled some veggie sausage she had made and we were going to add that back to the saute...but that burned TOO!
Still puzzled as to how that happened. But I'm back in the saddle again, so that's something.
3 comments:
Grills are finicky, especially with something like sausage. The casings burn very easily, so the trick is to not get them TOO hot.
The easiest way to do this is using indirect heat. On grills with multiple burners, this is easy. Just turn one burner to medium-low, and turn off the other burners. Place the sausage over the side that's off. The heat will circulate through the grill, and you'll still get the flavor you want, without the singing.
It's a practiced art, and you have to keep a VERY close eye on your product. Don't be afraid to keep the lid off if you're unsure, you won't ruin anything if you do.
Awww that is so sad that 2 versions burnt on the same night. Next time will be better!!
Ok ok. I'll come fix it. ;)
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