The spiral bite includes crisp edges, snaps, and spice-hostel grooves in hot dogs and chicken sausages-but dries most of the raw links. Our tests say: Franks the Franks, leave the butts and keep the endoule intact.
For a long time, I opposed the spiral of cutting my hot dog – it felt a little childish and tweet. I couldn’t help, but the picture of my youth cookouts, where my practical mother, resistant to buying Two The type of bun will, a francs will hilback and coil it on a hamburger -like bun like a grub.
But cutting the spiral is beneficial beyond beauty novelty. First, the method-which involves dividing the hot dog into a coil around-suppresses the dogs, meaning that it can run the edge-to-ej in the bun, which protects you from biting the naked bread. Second, it forms the grippy butlel pocket where spices can be arranged, afflicting taste in each bite. Third – and most importantly – it enhances the surface area of the dog, allows for extra browning and carimalization. For this reason, both Joshua Bousel and Daniel Gritzer recommend either slashing or spiral cutting skinless franks in in. Hot Dog Grilling Guide(Although Daniel believes a little slipping, he says he is sharp and less likely to overcark.)
But why stop at a skinless frank? If the spiral cutting works so well for hot dogs, why not other types of sausages? I decided to try to cut five types of sausages: a skinless hot dog, a skinless chicken sausage, an endoul sausage, an Italian sausage and a brattvo. Hot dogs and chicken sausages were regretted, while the other three were raw.
A small, general knowledge voice in my head said: If you cut a raw sausage, it will separate. This will cry fat on the coals and nominate its dog in a blanket of soot.
But a loud Goblin voice said: What if you just see?
How to cut a spiral to cut a sausage
The spiral cutting is a sausage dead, but it can be difficult to imagine. A Video guide Helps, but I will try your best to walk here through it. First, slant the sausage length through the center. Then, place your knife at an angle near one end, and cut until you kill the dagger. Slowly rotate the sausage away from you as you bite, keep your knife at the same angle. Carefully remove the dagger, and your reward will be a sausage that looks like a telephone cord.
Spiral-cutting test
Liz Cook
For ease of comparison, I grilled each sausage in three ways: completely intact, scored with shallow slash on the opposite sides, and spiral. I installed my grill for two-zone heating, keeping the “hot” side below 350 ° F, and I cooked the temperature: 140 ° F (60 ° C) for the east-baked sausage, 150 ° F (65.5 ° C) for raw dogs, for raw dogs Kenji guide,
Finally, I followed the advice of a barbecue specialist Mathed goldwin And instead of vertical, parallel sausage (essentially, cooked between them) is cooked. In theory, the position of the sausage in this way allows them to simply carry them to the next gap like those gas station hot dog roller grills, and even promotes browning. But I mostly dropped the election out of beauty neglect. I was already attending the conference with spiral cuts; I felt that I could also give sausage pinstrips.
Will it be a spiral?
Skinless Hot Dog
As expected, Skinless Hot Dog performed well under all three treatments. The intact dog was juice – and also interesting at least textually. Slash Dog well balanced juice and a little extra carmegation, but I preferred spiral-cut dog. Additional crisp edges gave a snap to the skinless dog, which developed a natural cover hot dog (my preference, but hard for the source in my pocket of midwest). The spiral-cut version also came to a faster temperature than intact and slipping dogs-although the saving of time is actually only one or two minutes.
Should you cut the spiral? Yes.
Chicken sausage
Chicken sausage treated almost recognized for skinless francs: the anterior sausage conducted well together through both slashing and spring without drying. Although the intact version was moderately more moist, the difference to make additional browning a worthy trade-band was quite modest. In addition, the spiral-cut version came to temporary a little faster than both intact and slash sausages, making it a win for taste, texture and convenience.
Should you cut the spiral? Yes.
Enduel sausage
When I turned to raw sausage, things quickly went down. Fat slipped and cried with spiral enduel sausage, causing him to flare up on the grill. Worse, my efforts to protect the spiral-cut sausage from soot weakened its structural integrity-every time when I tonged it to the cool side of the grill, the coil became slightly relaxed and more fragile. Although the spiral was finally held together, I came very close to the destruction that I do not recommend it. In addition, both slash and spiral-cut versions lost most of their juice and cutting.
Should you cut the spiral? No, retain your andouille link.
Italian sausage
Italian sausage was worse for slashing and spiral-cut treatment. Although the two pierced sausages were cooked much faster than intact links, they tasted as dry as cornflakes.
Should you cut the spiral? No, i don’t even recommend Cooking On this.
Bratvurst
The results of Bratverst were less decisive. The spiral-cut Brat was once again less juicy than one, but not so dry that it was a delivery. Got in your folds settled on a bread with some crout and mustard? I will eat it without complaint. The additional length also eliminated any dried cutting by becoming a brut-less. But for my surprise, I had a little preference for a slash braat – it was almost moist as a intact link, but a little loose, less dense texture. In addition, it was slightly cooked than the intact bawwa (although not as sharp as spiral-cut one), it makes a sensible middle-land option.
Should you cut the spiral? In most cases, not. But you have my blessings to slash it (as long as you are cooking on low heat).
Decision
so, Desire This spiral? With some careful dagger and knife work, absolutely. But the real question is, Needed This spiral?
Already for homogeneous texture, yes, yes. The extra surface area AIDS to browning and gives skinless dogs a snapper texture. But for most raw sausages, I do not recommend cutting at all of them – unless you especially do not fall short or prefer to cook for the crowd that prefers to play with their food.
