Grill Sausage
Fresh sausage is not cooked when it is processed, and so it must be cooked thoroughly before you can eat it. When cooked to perfection on a grill, sausage should be crispy on the outside and bursting with clear juices inside.
Contents
Ingredients
- Sausage links of your choice
- Water (alternatively: wine, beer, or chicken/beef/pork stock for flavor)
- Optional: onions, garlic, and seasonings to taste
Steps
Parboil Sausage Before Grilling
- Boil the sausage links for 10 to 15 minutes before you grill them. This process is called parboiling: it reduces the amount of time the sausages have to be on the grill and simplifies the grilling process. You can parboil sausage in advance so it is "grill-ready."
- Place the sausage in a heavy skillet on the stove. Add just enough water to cover the links. Use chicken or beef broth, beer or wine instead of water for unique taste combinations. If you are using water, add onions, garlic or your favorite seasonings.
- Bring the water to a boil, then lower the heat to maintain a low boil until the links are gray throughout.
- Grill the par-boiled sausage links immediately, or wrap them and store them in the refrigerator for up to 2 days before grilling. Par-boiled links can also be frozen for 2 to 3 months.
- Choose a spot on the grill where the sausage links can brown slowly.
- Turn the links frequently as each side turns golden brown. Use tongs, taking care not to puncture the sausage skin. The skin on the sausage holds the juices inside and promotes even cooking.
- Test the sausage with a meat thermometer to make sure it is done. Cook sausage made with pork to an internal temperature of 150 degrees Fahrenheit (65 Celsius) and poultry sausage to 160 degrees Fahrenheit (70 Celsius).
Grill Sausage Directly
- Cook fresh sausage as soon as you purchase or make it. It can be stored in the refrigerator for 1 to 2 days before cooking, but if you need to hold it any longer, store it in the freezer.
- Sear the sausage. Place the links on the grill over moderate direct heat to brown the skins and give them flavor. Turn the links frequently using tongs. Brown all sides to a golden or deep brown; avoid blackening or burning the skins.
- Move the sausage links to an area of the grill where they receive indirect heat and close the cover on the grill, if it has one.
- Cook the sausage slowly until internal temperatures, tested with a meat thermometer, indicate they are done.
Tips
- When placing sausages on the grill, do not overcrowd them. Leave space around each piece so the smoke can penetrate evenly, and the heat can cook the sausage thoroughly.
- Serve grilled sausage sandwiches on large rolls. Fried peppers and onions, hot tomato sauce and cheese, or cheese and the usual barbecue condiments all make great accompaniments.
- Grilled sausages are delicious served with potato salad.
Warnings
- Always wash your hands with hot water and soap after handling raw sausage and before touching other foods, especially fresh fruits and vegetables that you plan to eat raw.
- Refrigerate leftover grilled sausage within 2 hours after cooking. Cooked sausage should be eaten within 3 to 4 days or frozen if you need to store it longer.
- Thaw frozen sausage slowly in the refrigerator or defrost in the microwave. Never thaw raw meat at room temperature.
Things You'll Need
- Grill
- Skillet
- Tongs
- Meat thermometer
Related Articles
- Grill Tri Tip
- Make Texas BBQ Ribs
- Make a Meat Dry Rub for BBQ
- Eat Healthy at a Barbecue
