How to Grill Sausages

METHOD: Poaching and direct grilling

Sausages are particularly delicious grilled. The blast furnace heat of the fire crisps the casings, melts out the fat, and generally adds a rich smoky flavor to the meat. There are two basic types of sausages: raw and cooked. Uncooked sausages, whether pork, beef, or poultry, pose the greater challenge for grilling. First, there’s the issue of dripping fat, which can turn your grill into a conflagration. Then, there’s the problem of steam buildup in the casings. If not properly vented, sausages can literally explode on the grill. Finally, there’s the challenge of cooking a sausage through without burning the casing. Fortunately, all three problems are easy to remedy, as you’ll see here.