The NFL 19-20 Season has officially started and that means, for millions of guys (and a few gals), that they’ll be absorbing themselves in the Duels of the Brown Oblong. And many of them will be grilling as tradition dictates to fulfill their main meal requirements…
Sausage and Peppers: A slice of Provolone, too, is very good, indeed…
Other folks will be celebrating the start of the PGA season in front of the flatscreen – while the grill sizzles away out on the deck or patio.
But, in my northerly part of the world at least, if you’re grillin’, you’ll be chillin’. So I urge you to stay warm and try something new this fall…
Dust off the Instant Pot!
You heard right.That Instant Pot you got last Christmas, which you’ve used to make Soups and Stews and Chili and fast, pressure-Cooked one-pot meals over the past few months, takes on a whole new role starting now.
I’m talking about about how this versatile tool can stand in for your grill on bad-weather days or when you just don’t want to have to brave the cold. Did you know you can make Pulled Pork Shoulder in you Instant Pot? Fall-Off-The Bone Ribs? Marinated Brisket? Tender, Spicy Wings? Well you can, and in record time.
Let’s do some Sausages as an example
You can sizzle Sausages in your Instant Pot using a minimum of liquid and preserving that nice ‘snap’ when you bite into them, without worrying that they’ll burn. I’m talking about your favourite fresh Brats, Polskis, Italian or Chorizo links, beautifully cooked with minimum shrinkage and maximum flavour. As simple as it is, there are some caveats, and some key differences to,observe when Inst Potting your Sausages as opposed to pan frying or grilling.
What you need
- 6 to 8 Sausages (or as many Sausages as you’ll have family and friends over for the game)
- 2 12 oz. / 355 ml cans or bottles of Beer (your choice)
- 1 medium Onion, sliced thick
- 1 Green Sweet Pepper (ends off, sliced in 1/2 in. / 1.25 cm ribs)
- 1 Red Sweet Pepper (ends off, sliced in 1/2 in. / 1.25 cm ribs)
- 2 – 3 fresh Jalapeños (1 Sweet Pepper (ends off, sliced in 1/4 in. / 0.5 cm ribs)
- Enough premium Sausage Buns to accommodate the number of Sausages you have
- Parmesan Cheese (for grating)
What you do
Sear your Veggies on Sauté in the bottom of the Pot until they get a nice brown around their edges. (Not fully done!)
Pierce your sausages with a fork 3 to 4 times (at least once on each ‘side’).
Add the Sausages to the bottom of the pot (in two batches, if necessary) and sear them on all sides.
Remove Veggies and Sausages from Pot and place the roasting rack in the bottom of your Instant Pot.
Pour enough Beer in the bottom of the Pot to fill to just below the rungs of the Roasting rack.
Stack the sausages in two or three layers, crossing layers at 90 degrees to each other (leaving lots of room for Beer vapour to circulate).
Toss in par-cooked Veggies on top of and around the Sausages.
Seal the lid on the Instant Pot and set to steam on manual for 5 – to – 6 minutes. (Yup! That’s all it’ll take!)
After cooking time is up, use quick release to let off the pressure.
Serve ASAP in the Buns, topped with drained steaming Veggies, and grated Parmesan over all.
That’s just the beginning…
Pre-searing the meat is the secret to getting it nice and brown and generating that great caramelized flavour.
There are many, many Instant Pot recipes on the Internet for dishes usually prepared on a Smoker or Grill, and the basic techniques are explained in full in the excellent, inspiring Manual and Recipe Book that comes with each Pot. Go ahead and play! And discover a whole new universe of off-season, grill-without-the-Grill dishes!
~ Maggie J.