To pre boil or not to pre boil, that is the question.

[sidekickdmr]

So im having about 40-50 people around this Wednesday for a bonfire and fireworks night.

Part of this is sausage baguettes, mulled wine, mulled cider, mince pies etc etc.

Im having to tend to the bonfire, light the fireworks, run away from the lit fireworks, cook the food, top up the mulled stuff, warm the mince pies etc etc. so the thought of having to cook 40 sausages from scratch at the same time is rather daunting.

Im tempted to pre boil the sausages the night before, and then on the night, warm through and crisp up on the BBQ.

Anyone done this before with success? they are top quality butchers jumbo sausages btw.

Thanks

[BoRED S2upid]

I'd be inclined to oven cook them that way they can be cooked before everyone arrives and left on a low heat while your setting everything off then hey presto tons of sausages ready for munching likewise with the baps all cut before in a big pile then everyone helps themselves.

[hornetrider]

To coin a phrase, I think you've got too much on your plate. Delegate something.

[sidekickdmr]

Yes ovening could work, I just find the skins go a little tough when ovened rather than crispy on a BBQ.

Guess I could slow cook in oven and then while still hot go stright to BBQ on full wack to crisp.

[rich83]

Oven cook them covered up to reduce browning... the finish on fire/bbq

[HTP99]

hornetrider said:

To coin a phrase, I think you've got too much on your plate. Delegate something.

Yep; my dads annual bonfire party was on Saturday, there were about 50 people there.

My Stepmum did the cooking, my dad did the bonfire and I did the fireworks, if you do all of those something will go wrong, you just won't have time, plus you won't enjoy the evening either.

[MyM2006]

If I can't pay a lot of attention to it I would usually chuck a load of sausages, onions and beer into a dish, cook it in the oven or on the BBQ until sausages are cooked.
Once cooked take them out and brown on the BBQ, in the mean time reduce the onion/butter beer mixture down to serve on said sausages.

[cornet]

This article might help you :

http://www.seriouseats.com/2012/05/the-food-lab-th...

As mentioned the problem with poaching them first is that you will get less of the "BBQ flavour".


I'm struggling to find the link but I'm pretty sure that meat takes on most of the BBQ flavour (caused by the smoke) early on in the cooking process. As the meat cooks it takes on less and less of the smoke flavour. Based on this I would start them on the BBQ early on then move them to the oven to finish them off/keep warm.

[pad58]

cornet said:

This article might help you :

http://www.seriouseats.com/2012/05/the-food-lab-th...

As mentioned the problem with poaching them first is that you will get less of the "BBQ flavour".


I'm struggling to find the link but I'm pretty sure that meat takes on most of the BBQ flavour (caused by the smoke) early on in the cooking process. As the meat cooks it takes on less and less of the smoke flavour. Based on this I would start them on the BBQ early on then move them to the oven to finish them off/keep warm.

Yep like this one^^^^

[Mobile Chicane]

Nurnberger bratwurst sausages from Lidl. They're already cooked so just need crisping up.

[Pferdestarke]

Oven at 85c from 90 to a max of 300 minutes. Finish on barbecue will be fine.

Raw to barbecue with that number of guests would be a nightmare.