After recieving an invitation from Vince Garreffa of Mondo Butchers to cook at the Royal Perth Show, I eagerly accepted to help bbq approximately 75,000 sausages over the 8 day stretch.
What has quickly been brought to my attention during this exhausting stint is the extent to which the majority of people like their sausages to be cooked. Cooking the perfect sausage can be hard to judge so the trend seems to be to leave the thing on the barbie for 15 minutes until the contents are spilling out through the sides to resemble a dried up stick that has just survived a bush fire.
Now this may be appropriate for the cheap brands that are found at major supermarket chains and corner stores to readily hide the lack of taste and texture but it is a totally different story for the amazing, juicy numbers that you find at your local butcher store.
Good butchers put a great amount of love and passion into their products and aim to provide sausages that are flavoursome and textured to leave you with a memorable experience. Over-cooking a good sausage is like eating a piece of well-done kangaroo fillet, not only is it tough and dry but but the flavour is like that taste of trying to get through your burnt piece of morning toast when you have no time to cook another piece.
To cook the perfect sausage all you need to do is create a nice even colour on the outside by simply rolling it around every few minutes on the bbq and cooking it until firm but not hard. Do not prick the sausage as you need the fat to both help cook the inside and to provide that great flavour. You want to bite into it and still see the juicy meat on the inside.
Matt Clark Culinary Consultant, Personal Chef Service and Native Australian Cooking