Grilled Salsiccia

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.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 561
• Protein: 36 g
• Carbs: 1 g
• Fat: 50 g

Ingredients

• 4 piece Toulouse sausage ( whole )
• 2 tbsp Extra virgin olive oil
• 1 piece Rosemary ( sprig )
• 1 piece Garlic ( halved )
• 1 pinch Black peppercorns ( ground )
• 4 piece Fennel Salsiccia ( whole )

Instructions

1. Fire preparation

   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. Aromatization

   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. Searing and cooking

   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. Meat resting

   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.

Chef's tips

• 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.

Storage

Keep for 2 days in the fridge. Reheat in a pan over low heat to avoid drying out the meat.