Mild italian Sausages

Pork • Water • Salt • Spices • Sugar • Sodium erythorbate •  Fruits and spices extracts.

1. Place the sausages in a pot and cover with cold water. Poach over medium-high heat for approximately 5 minutes.
    
2. For healthier sausages, after poaching, transfer to a cooking sheet and bake in a 175 °C (350 °F) oven for approximately 15 to 20 minutes. Cook until internal temperature of 71 °C (160 °F)
   OR
   Drain sausages and then sauté in a pan until golden brown. Cook until internal temperature of 71 °C (160 °F)
   OR
   Preheat the barbecue to medium intensity. Cook sausages for 15 minutes or until meat thermometer inserted in the centre reads 71 °C (160 °F).

BBQ Cooking tips

• Make sure the grill isn’t too hot or you could end up with a sausage that is burnt on the outside before the inside is thoroughly cooked.
• Never cut or puncture the casing which holds in all the delicious juices. This will also reduce flare-ups on the grill. The sausages will be ready when the juices start to run and you can hear a faint whistling sound.
• Keep an area of your grill cool. If a flare-up does occur, move the sausages to the cooler area until the flame subsides.