Cârnați proaspeți și suculenți de porc, rumeniți la perfecție pe grătarul încins, parfumați cu cimbru și serviți tradițional cu muștar clasic și pâine proaspătă cu maia.
Ingredients
Preparation method
Preparing the grill and meat
Remove the pork sausages from the refrigerator about 20-30 minutes before cooking to allow them to reach room temperature. Prick them lightly here and there with a thin toothpick to prevent the casing from bursting during grilling.
Heat the grill well (over medium-moderate heat, not directly over an open flame). Brush the grill grate with a little sunflower oil using a heat-resistant brush.
Grilling the sausages
Place the pork sausages on the hot grill. Sprinkle a little dried thyme on top for a subtle traditional aroma.
Chef's tip
To achieve extremely juicy sausages, do not use a fork to turn them on the grill, but kitchen tongs instead, so that the flavorful juices stay inside.
If the coals are too hot, move the sausages to an area with indirect heat to cook evenly without burning on the outside.
27 min
Under an hour
