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FRENCH MADE

THE REVOLUTIONARY BARBECUE

 

A charcoal barbecue that makes cooking easier

Nearly half of american adults (45%) planned to buy a new grill or barbecue in 2016. This is one of the most important results of a recent study published recently by the Hearth, Patio & Barbecue Association. In France, 1 in 3 French people own or will consider buying a barbecue in 2019. So I present you the ally of your future winter and summer holidays, the MFOG Barbecue !

 

 

You will discover through this site, what is the crazy story of this unique charcoal barbecue, what are its virtues in the kitchen and we will of course make you discover it; demonstrations of cooking a duck breast and beef steak, chicken on the spit and golden suckling pig as desired, because for the MFOG grill, nothing is impossible!

How to cook chipolata on the barbecue?

How to cook chipolata on the barbecue?

Chipolata is a fine sausage made from minced pork meat. Chipolata is usually barbecued during the summer months. Do you know how to cook chipolata on the barbecue and what sauce to use to accompany it?

How to prepare the sausage

Like most sausages, chipolata requires no special preparation before cooking. Simply place it on the barbecue grill when cooking. It is available plain or with aromatic herbs (thyme, sage) and spices (nutmeg, pepper). It is therefore unnecessary to season your chipolata before cooking it.

Cooking chipolata on the barbecue

The composition of this sausage lends itself perfectly to a cooking method: the barbecue. Of course, the chipolata is much tastier on the barbecue grill than in a frying pan, for example.


The charcoal barbecue gives your chipolata a real barbecue flavour. You can add different flavours to the barbecue hearth (e.g. laurel branches or vine shoots) to subtly flavour the grill.


But before you start cooking, you should prepare the charcoal barbecue. Indeed, it must be lit in advance. It will take you about 45 minutes to heat the firebox and obtain completely burnt embers. When the embers are red, you can start grilling the chipolatas. It is not necessary to add fat. However, you can oil the grill to prevent the sausage from sticking to it. Do not prick the sausages, the casing used for the casing can resist bursting. This also allows you to keep all the aromas inside, so your chipolatas will come out tasting better.


Place the grill over the fireplace and place the chipolatas on it. Be careful during the first few minutes of cooking, as the juice from the sausages will fan the flames. To have well-cooked, crispy chipolatas, they should be lightly grilled; 10 minutes is enough for cooking. However, they must be monitored and turned regularly to ensure even cooking and, above all, to prevent them from burning.


Once grilled, place the chipolatas on absorbent paper and serve.


Which sauce to accompany the chipolata on the barbecue?

 

After cooking, you can enjoy them according to your own preferences. The sauces allow you to bring out all the flavours of the grilled meat, they are easy to prepare.

Homemade ketchup

You can make it with only a few ingredients:

 

    4 tomatoes
    1 sweet pepper
    2 onions
    2 tablespoons brown sugar
    1 teaspoon vinegar
    1 tablespoon of olive oil

 

Peel the tomatoes, dice them and the pepper. Then finely chop the onions. Cook all the ingredients (except the Tabasco) in a pan over medium heat for about 20 minutes. Afterwards, mix this preparation, sieve and finally add the Tabasco. Wait for the ketchup to cool before serving it with the chipolatas.

Sweet and sour sauce

You need:

 

    2 slices of pineapple
    1 red pepper
    50 g corn kernels
    1 young onion
    1 tablespoon chopped fresh mint
    the juice of a lime
    1 teaspoon of liquid honey
    2 tablespoons of olive oil
    salt and pepper.

 

Before mixing all the ingredients, dice the pineapple and pepper.