 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
|
Giving a sausage a cool, coiled shape isn't just fun or frivolous; it's also fully functional. The extra surface area picks up additional delicious smoky, caramelized flavors from the grill. You could brush barbecue sauce on an un-helixed Italian sausage, but here you're literally flavoring the sausage inside and out. I served them on buns with homemade basil-garlic mayonnaise. Ingredients:
2 (3.5 ounce) links italian sausage |
1 1/2 cups water |
1 pinch salt |
2 metal skewers |
1 tablespoon barbeque sauce, or to taste |
Directions:
1. Place sausages into a skillet over medium heat and pour in water. Add a large pinch of salt to the water and bring to a simmer. Cover and cook for about 3 minutes per side.
2. Remove sausages from pan and let cool to room temperature. Refrigerate until cold, at least 1 hour. Insert a metal skewer the long way through each cooled sausage.
3. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Pour barbeque sauce into a small bowl.
4. Place a sausage on a work surface and start making a knife cut about 3/4 inch from the end, holding the knife blade at a slight angle and cutting down to the skewer. Slowly rotate the sausage and continue cutting in a spiral until sausage is cut to about 1 inch from the other end. Gently spread the sausage apart on the skewer to create about 1/2 inch of space between the curls.
5. Place sausages onto the preheated grill and cook until browned and meat is no longer pink inside, about 6 minutes; turn occasionally.
6. Brush sausages with barbeque sauce using a pastry brush when sausages are nearly done. Cook, continuing to turn sausages, until sauce has caramelized onto the meat, about 1 minute per side. Transfer to a plate and let sausages cool for about 30 seconds before removing skewers for serving.
|
|