Whether it’s for a Sunday morning fry up, a cheeky lunchtime sausage bap, or a last minute back up for a rained-off Sausage cooked on a George Foreman, you might be wondering how to cook sausages on your indoor grill.
I spent an afternoon cooking sausages on my Nan’s George Foreman to find the best way to cook bangers, how long for and how to know if they’re done. For larger indoor grills, there’ll be enough space for grilling bacon, burgers, meats, or even vegetables and toasted cheeses.
Method for cooking bangers
- Preheat the grill for five minutes (if your grill isn’t a set temperature like the Foreman, set it to 200C)
- Position the grease trap under the front of the grill
- Add your sausages to the grill, you can either position them longways down the grooves or horizontally to get those sweet, sweet griddle lines
- Place the lid down and set the timer to 11 minutes. Give it a little press down occasionally to drain the fat. It’s a health grill – make the most of this feature to save your digestive system from extra fats
- After four minutes, roll the sausages
- Give them another light press; just be aware that the sausages will also flatten slightly
- Roll them over again, or as many times as you deem necessary for an all-over colour
- Make a small cut in one to make sure the inside looks meaty; if you’re using a thermometer, the internal temperature needs to be 71C. The exterior should have that blackened BBQ-char.
- All done – yay! For sandwiches, slice evenly down the middle and put meat-side down and let it sizzle until the meat has a light char. If you’re serving for a hotdog, omit this step
