Grilled Salsiccia
Ingredients
- 4 pcToulouse sausage (whole)
- 2 tbspExtra virgin olive oil
- 1 pcRosemary (sprig)
- 1 pcGarlic (halved)
- 1 pinchBlack peppercorns (ground)
- 4 pcFennel Salsiccia (whole)
Method
A casing that snaps under the teeth, releasing juicy meat scented with rosemary. The fat caramelizes on the grill, creating dark sear marks and a bold smoky flavor.
- 1
Start your embers. The grill must be very hot to sear the meat immediately. If using a cast iron grill, wait for a light smoke to appear.
- 2
Massage the Toulouse sausages and the fennel salsicce with olive oil. Rub them with the halved garlic and rosemary sprigs so the aromas stick to the skin without burning.
- 3
Place the sausages on the direct heat zone. Let them brown without piercing them to keep the juices in. Flip them when they release easily from the grill.
- 4
Remove from heat when the skin is tight and brown. Let rest for two minutes on a wooden board so the juices redistribute through the meat.
Frequently asked questions
How do you get this dish right?
- Never pierce the sausages: the juice would escape, the meat would become dry, and the fat would cause flare-ups.
- If the fat catches fire, move the sausages to the edge of the grate in an indirect heat zone.
How long does this dish keep?
Keep for 2 days in the fridge. Reheat in a pan over low heat to avoid drying out the meat.
