Barbeques are an important part of Australian culture. I have attended many and am partial to a sausage or two. One thing that niggles at me though is when a sausage is presented to me with its ends uncooked! 😱
What do I mean by that? Well, if you look carefully... the flat, long sides of the sausage have rolled around on the heat plates and the skin is cooked to a crisp evenly. No problem there. But the ends... oh the ends... being rounded and off the plate for the most part (especially at their tips)... they don't get as much cooking time so they are sometimes a paler colour and chewy! 🤮
Given this important oversight in humanity's plight I went about conceptualising a specialised device for the sole purpose of cooking the ends of sausages. I used Google Sketch-Up to realise my dream barbeque utensil and designed several 3d models of what it could look like.
As yet you can't find these in your local cooking shop. I know, I know... I just dashed your hopes. The problem is the concepts are currently each flawed in one way or another. For example, a friend pointed out to me that pearcing the sausage skin in Concept 01 would likely lead to "fat dripping on the barbe" which could "cause a fire mate"! 🔥 Sigh... he's probably right. Still... I shouldn't give up. It took SpaceX many failed attempts to get their rockets to land... space is hard... so is cooking sauasage ends.
