How To Cook The Perfect Cheese And Parsley Sausage Ring: A Step-By-Step Guide For Grilling Success

As an avid griller and sausage enthusiast, I’m always on the lookout for new and exciting sausage recipes to try on the barbecue. And let me tell you, this cheese and parsley sausage ring definitely fits the bill! Bursting with flavor and beautifully presented, this sausage creation is sure to be a hit at your next cookout

In this article, we’ll walk through everything you need to know to cook up the perfect cheese and parsley sausage ring. From sourcing quality ingredients to proper grilling techniques, we’ve got you covered. With just a little bit of effort, you’ll be serving up these impressive sausage coils like a pro backyard pitmaster So fire up the grill and let’s get cooking!

An Overview Of The Delicious Cheese And Parsley Sausage Ring

This succulent sausage consists of a seasoned pork filling wrapped up in a coil shape. Strips of provolone cheese are layered into the pork, melting deliciously when cooked. The filling is also studded with fresh parsley, garlic, and black pepper. When grilled, the cheese oozes out and mingles with the pork juices, creating an incredible depth of flavor. The presentation is beautiful as well, with the coiled shape resembling a wreath when cooked.

Cooking this sausage ring properly is the key to success. Undercook it and the cheese won’t melt enough, leaving the interior underdone. Overcook it and you risk drying out the sausage, eliminating that wonderful juiciness. By following a few simple tips, you’ll be able to achieve sausage perfection every time.

Let’s start from the beginning by going over the ingredients you’ll need.

Quality Ingredients Are Key For This Sausage Ring

Great sausage starts with great ingredients Here’s what you’ll need to make the filling for this cheese and parsley sausage ring

• Pork: Use a mix of 85% lean ground pork and 15% ground pork fat. This ratio provides the right balance of fat to keep the sausage juicy.

• Provolone cheese: Splurge for imported provolone, which has a sharper, more pronounced flavor than domestic cheese. Dice it into small cubes for even distribution.

• Italian parsley: Fresh parsley packs a brightness and herbal quality you just can’t replicate with dried. Give it a rough chop before mixing in.

• Garlic: Sausage loves garlic. Use fresh minced or crushed garlic for the biggest punch of flavor.

• Black pepper: Freshly cracked pepper is ideal to add another layer of spice to balance out the rich cheese.

• Casing: Go with a natural sausage casing rather than collagen for the best texture.

Quality meat and ingredients really make a difference you can taste in the final sausage. It’s worth seeking out good provolone and fresh parsley and garlic to take this recipe over the top.

Mixing Up The Sausage Filling

With your ingredients assembled, it’s time to start mixing. Creating an evenly blended, properly seasoned filling is imperative for great texture and flavor.

• In a large bowl, combine the ground pork, diced provolone, parsley, garlic, and black pepper. Use your (clean!) hands to knead everything together well.

• Resist the urge to overmix. You want to blend the ingredients without overworking the meat, which can result in a dense, rubbery sausage.

• Grab little test patties as you mix to check the seasoning. The cheese and garlic should provide plenty of flavor, but add a pinch or two more pepper if you want additional spice.

• Chilling the mix for at least one hour before stuffing helps allow the flavors to meld. But you can also stuff immediately if you’re ready to grill.

Getting the filling just right is key before you stuff it into the casing. Take the time to mix it properly and you’ll be rewarded with juicy, seasoned sausage.

Stuffing The Filling Into The Sausage Casing

Now for the fun part – stuffing the casing to form the actual sausage! This is where the coil shape happens.

• Prepare your casing by running cool water through it to moisten and separate.

• Tie off one end of the casing with kitchen string or sausage tying twine. Leave the other end open for stuffing.

• Using a sausage stuffer or makeshift funnel, slowly feed the sausage mix into the open end of the casing. Avoid overpacking.

• Once the casing is moderately stuffed along the length, start forming the coil shape. Keep adding mix and rolling into coils.

• When you complete the coil, tie off the open end tightly just like the starting end.

• Use skewers to “pin” the coil in place horizontally so it retains its shape.

• Refrigerate the sausage for at least one hour before grilling to help set the shape.

Take your time during the stuffing process and don’t rush it. The coil formation takes some finesse. But eventually you’ll have a gorgeous sausage wreath ready for the grill.

Grilling The Sausage To Perfection

You’ve come this far, so don’t rush the final and most important step – the grilling! Cook this sausage gently and properly to get that perfect balance of snap, juiciness, and cheese ooziness.

• Use indirect heat – You want to cook the sausage next to the heat source, not directly over it. This allows it to heat slowly and gently.

• Go low and slow – Keep the grill temp around 300-325°F. The relatively low heat gives the middle time to warm up without burning the outside.

• Rotate occasionally – Every 5 minutes or so, give the coil a quarter turn to distribute heat evenly.

• Internal temp of 160°F – This is the safe and proper temperature for pork sausage. Use an instant read thermometer to check doneness.

• Let it rest – As with any grilled meat, resting is a must. Give it at least 5-10 minutes off heat before slicing into it.

Stick to these rules for grilling and your patience will be rewarded. The sausage ring will come out juicy, lightly charred on the outside, piping hot on the inside, and full of melted cheese pockets. Pure sausage perfection!

Serving Up Your Grilled Sausage Masterpiece

You did it – you have a picture perfect grilled cheese and parsley sausage ring ready to impress your family and friends! Here are some tasty ways to serve it up:

• On a pool of marinara sauce with pasta or polenta on the side.

• Sliced diagonally and added to sandwiches or pizza.

• Chopped up and served in scrambled eggs or a cheese omelet for breakfast.

• On a salad or charcuterie board for an appetizer.

• As a tasty protein alongside roasted veggies at dinner.

However you choose to serve it, your homemade sausage ring is sure to be a major hit! Making sausage truly from scratch does take some work, but being able to create a coil shaped masterpiece like this is so rewarding. I hope these tips help you achieve grilling greatness with this fun and fabulous sausage recipe. Dig in and enjoy!