Ideally, try to get grass raised sausages from a local butcher, or good supermarket. Look at the ingredients, are they filled full of fillers, and preservatives? Then there is a pretty good chance they be pretty tasteless. Make sure they’re uncooked, not precooked sausages too.
You can cook sausages indirectly or directly, but I think they taste best and are easiest, barbecued indirectly with the lid down.
Indirect grilling
If you were to bake sausages in the oven, you’d cook them at 350 degrees for 20 mins, and that’s exactly what you’d do with a barbecue. Set up your barbecue or grill for indirect grilling, at 350 degrees. Cut the sausages between the links, and place sausages on the grid with as much flamboyance as you can muster. Close the lid, and that’s it. Open it back up in about 20 mins. Exceptional grilled sausages.
Direct grilling
It’s more difficult to grill sausages directly, and you do have to tend and keep turning them, but it’s still pretty simple with practice.
The most common problem people have when grilling is to have the temperature too high. That normally means the sausages will burn on the outside before they cook completely in the middle. Or look great on the outside, but still pink in the middle.
Make sure you keep your sausages as far from the heat as possible and keep it turned way down. Just like the indirect method, you want to grill your sausages low and slow, turning frequently.
Whichever way you decide to cook them, it’s important to regularly keep an eye on the temperature of your sausages. They need to be at 160 degrees, any higher and they start to dry out quickly. Any less and they will be undercooked.
David B. September 13th, 2013
Posted In: BBQing HowTos
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