First off let's talk about the product itself.

These are amazingly flavorful pork sausages. They are made as we need them. Not like other companies that manufacture truckloads of stuff. We then vacuum seal each package so that they are super protected from the elements. 

 

The absolute best way to handle these beauties is very simple.

Remove each pack that you intend on using the night before and store it in your fridge. They will slowly defrost or slack out overnight. Good idea is to place them on a paper towel to absorb any moisture. 

 

Giving them time to defrost is key.

Yes, aunt Millie likes to wait until the last minute and throw them in water to deforest quick. It can be done but you need to let them defrost before you cook them to get the best of your Wurst.

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Shanon from Austria asked, "How the heck do we cook these things?"

That was what I loosely translated from her email.

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Here are some good practices to make the best of the Wurst.

If you plan on doing some shindig with others and want to look like a pro follow these easy steps. 

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1. Prep: Make all your side dishes, sauces & garnish ahead of time.

This is key. It's out of the way and all you need to do now is cook. Preparing the day before allows for you to chill out and worry only about the most important thing. Family, you say? Heck no. The Wally's Wurst!! Let's get priorities straight here. 

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2. Cooking: I love me some charcoal grilling.

These can be cooked in many different ways. Grill, sear or even taking the filling out of the casing to use other ways. But let's keep to the basic here. Heat up your grill for the wurst. If your using a gas grill crank it up and preheat the grill. If you're doing the good old fashioned charcoal method get it roaring hot. Be patient and wait for the coals to become ashy. If you cook them over black unburnt charcoal we have problems here. The sausages will absorb the raw burning briquets and ruin the Wurst. Be patient and do it right!! I like to move all the charcoal to one side of the grill so that we can cook directly and then move to indirect. Once the grill is ready we want to give our sausages a nice char. Not burnt but seared. I know some of you like them crispy and that's fine. Whatever floats your boat. So we want to sear the sausages than reduce the heat to allow them to cook internally. For the Charcoal, the user moves the sausages off of the direct fire and finish cooking indirectly. Nobody wants an undercooked Wally's Wurst. If you have a thermometer use it. It's ok to be careful and cook them to the right temp. Don't be like Uncle Albert and break them open to check the doneness. Stick the tip of the thermometer into the middle of one of those guys to get a temp. You might have to move it around a little to find the coldest spot to get a true internal temp. Each package states the proper cooking temperature on it. 160 degrees internal. I myself like to pull them slightly early. They will carry overcook and end up right at the perfect temp and be juicy as heck. I would pull them around 155 and let them rest. In cooking, you can never reverse something that is overcooked. The same goes for over seasoning. Ever try and remove too much salt from a recipe? But that is another story.

 

3. Eat:

The best part is sharing with your buddies. Put out the buns and sides if you followed the first step.

Let everyone enjoy the Wurst!!!! 

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