A guide to grilling: Which sausages to choose, and why?
Taking a stand for quality meat
Sausages have been one of the most popular cured meats for thousands of years. They've been made since in ancient times, and gradually spread around the world and are still made to this day in hundreds of recipes. But the basis remains the same: coarsely ground or chopped meat and salt.
Spices, wine, beer and even various offal are often added to sausages. They are most often smoked, boiled or slowly dried. Sausages are ideal for grilling because they cook beautifully on the fire or in the pan, get a crispy crust and remain irresistibly juicy inside.
Barbecue sausage made from Přestice black-pied pork
If you're looking for a sausage that's ready in two minutes and has a delicate flavour, grilling sausage from Přestice black-pied pork is the obvious choice. At Amaso they make it according to their own recipe with spices inspired by Nuremberg sausage. They mix the lean and fatty meat with pepper, marjoram, nutmeg, cumin and a pinch of cardamom. The mixture is then stuffed into mutton casings as short sausages. The sausages are then briefly steam the sausages and cool them rapidly to ensure succulence.
- How to do it? Fry them briefly in a frying pan (ideally in lard!) or on the grill.
- Serving: Tastes great with mustard from Lokal, horseradish, cabbage, in a bun, with bread from Eska or U Kalendů, pretzels, potato salad or mashed potatoes.
Salsiccia: Italian inspiration with the pure taste of meat
On fresh sausages such as salsiccia have been enjoyed in ancient Rome. In Naše maso they prefer the pure version with only salt and pepper to make the natural flavour of the meat stand out. "The quality of the meat is essential. It is important to mix the right ratio of lean and fatty - are the white bits that characterise salsiccia," explains butcher František Kšána.
The reason why salsiccia is narrower than other fresh sausages is simple - it is easier to work with and quicker to bake.
In Naše maso, they grill to medium brown, so the sausage stays juicier. Beef salsiccia from Czech Fleckvieh cattle and pork salsiccia from Přestice black-pied pigs are suitable for the grill, the pan and the oven. They are great on their own, in pasta or as a hot dog.
Roast or grill fresh salsiccia slowly and briefly - at high heat, it will crack quickly. When roasting, let it puff up until it cracks slightly at one point and then begins to slowly shrink again. Then pull it back and let it rest for a while.
Špekáčky: 134 years of Czech tradition on the fire
A Czech barbecue classic, Špekáček, is now 134 years old! It was first introduced to the world at the Jubilee Provincial Exhibition in 1891. A real sausage must have visible bits of speck on the cut, which is how it got its name. It is produced in Naše maso according to the first republican recipe, from porm and beef rump, and stuffed into beef casings.
Butcher's Tip: Do you like the seared edges of a Špekáček most, and always finish the uncooked middle at the end? Try cutting into fries! "Cut the speck not in the classic 'hedgehog' way, but lengthwise, and more than usual," advises František Kšána from Naše maso, adding that this style was brought to Ambiente by Tomáš Karpíšek. The advantages? It browns better and more evenly, browns nicely inside and has beautiful "legs".
Beef wurst
If you don't want to take out the grill, but want to enjoy a real roast over the fire, reach for the beef wurst from the grill. Although today we often think of a "wurst" as a sausage, the original "wurst" (from the German Wurst) was larger and without visible pieces of speck.
The beef wurst from Our Meat is made according to a First Republic recipe from the meat and tallow of the chestnut tree, seasoned with salt, pepper, garlic, paprika and nutmeg. Thanks to the right proportion of meat, lard and spices, it is juicy and stands out a pleasantly spicy flavour. It is ideal roasted on the fire!
More sausage gems from Naše maso
- Preštice sausage: Typical Czech sausage of premium quality made from the meat of Czech Fleckvieh cattle and Preštice black-spotted pigs. Prepared according to original Czechoslovak recipe, with paprika, garlic and cumin. You can eat it cold, but it is best when it is warm. Before grilling it don't cut it, so that the delicious juices don't run out. In Naše maso they first heat it in hot water (80 °C) for 10 minutes and then grill it briefly. Serve it with mustard, horseradish and bread.
- Spicy beef sausage: A premium quality sausage made made only from the beef of heifers and steers of Czech Fleckvieh cattle, paprika, cumin, allspice and garlic. This sausage is also recommended not to cut before grilling. It looks better that way.
- Ostrava sausage: Juicy smoked sausage made according to a recipe inspired by the original Czechoslovakian standard from 1975. It contains a large proportion of coarsely minced meat from swallows, black pepper, garlic, cumin and a little sugar. It is an excellent choice for summer barbecues.
Set for a relaxed barbecue feast
Don't feel like making a shopping list and wondering what sausages you actually want to buy? A handy barbecue set is ideal for you. For example, with this one for four people, you're sure to feed the whole family and everyone gets to choose what they want. In the package, you will find a kilo and a half of delicious meat and salsiccia on top, and as a bonus, barbecue sauce.
What can I top the sausages with?
The right side dishes and sauces make the perfect barbecue. Don't forget:
- Mustard from Lokal
- Our pickles
- Bread from Eska or U Kalendů
