How to Avoid Exploding Sausage Syndrome

Published on Thursday, June 3, 2010, by CHOW Video Team / Edit Post

How to Avoid Exploding Sausage Syndrome

Master sausage-maker Ryan Farr of 4505 Meats has seen too many sausages explode on the grill when eager and hungry cooks throw the meat down on high heat. To avoid such fat-splattering mishaps, he recommends that you poach your sausage first. You can then grill it—or just eat it poached. Ryan Farr is participating in this year’s Eat Real Festival.

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POST A COMMENT |11 Comments

COMMENT

  • Having "Exploding Sausage Syndrome" in the title and "Everybody's gonna love your fat, juicy, plump sausage" to end the video is classic.

  • I usually put a few tiny holes in it with a fork or something similar. Gives the pressure someplace to go. Always do that with hot dogs in particular.

  • My most common method for avoiding exploding sausages and splitting hot dogs is to punch a few holes in it with a fork.

  • Poaching works, but so does turning down the grill. I tend to run it on high a big to warm the grill and get nice grill marks on the links, but turn it as low as it goes just as I put on the sausages. Tends to work out fine this way - slow grilled sausages are delicious.

  • "Everybody's gonna love your fat, juicy, plump sausage."

    I think I could see a smirk when he said it.

  • Or, just enjoy that fantastic flavour of a self browned burst sausage...

  • I agree with ChefBoyAreMe, I was smoking some ribs the other day, and then added my sausage for the last hour, cooking them low and slow kept them from bursting.....and made them delicous!

  • But, have U guys ever heard of Pilipino Sweet/Spicy Chorizos? ahhhh maraviglioso!

  • here in Italy, we take fresh sausage and slice once side of the casing, then press them flat. We grill them. Making them flat helps them cook evenly.

  • I see this guy is a master sausage maker, but I'm not sure he's a master sausage cooker. I'd argue that if you do what he is doing, you loose flavor into the water. I would assume it begins to taste like a stock, and any flavor in the water at that point is no longer in the sausage.

    I've always learned, and been successful, slowing down the cooking...sausages burst when heated too fast, so...+READ

    I see this guy is a master sausage maker, but I'm not sure he's a master sausage cooker. I'd argue that if you do what he is doing, you loose flavor into the water. I would assume it begins to taste like a stock, and any flavor in the water at that point is no longer in the sausage.

    I've always learned, and been successful, slowing down the cooking...sausages burst when heated too fast, so going lower and slower let's you cook without the bursting problem, IMHO-COLLAPSE

  • I can't help myself...

    "Everybody's gonna love your fat, juicy, plump sausage."

    HA!