Published: · Modified: by Mike Vrobel · This post may contain affiliate links · 13 Comments
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Grilling sausage is an essential skill for every grill master.Especially me. My Dad is from Wisconsin, and I was born there. Knowing how to cook bratwurst is a family requirement.
Grilling sausage is not easy. Cooking a sausage all the way through before it burns on the outside is tricky, and flare ups from dripping fat make it even harder...if you cook them over direct heat. Sausages are a prime candidate for sear-roasting on the grill. Start them over indirect heat, and leave them there until they are cooked through. Then, brown the sausage quickly over direct heat to finish.
If the grill is hot enough, you can skip the browning step - on my charcoal grill, 20 minutes of indirect heat is enough time to brown the sausage AND cook it through.
This is a weeknight grilling recipe, but just barely. It takes 30 to 45 minutes, end to end, counting preheating the grill. Half of that time is hands off - the indirect cooking part - and you can get other parts of your dinner done while the sausages are grilling. Also, because sausage is already stuffed with flavor, there is no other prep work. I take the sausage out of its packaging and put it directly on the grill.
Basic Technique: Grilled Sausages
Adapted From: Stephen Raichlen's BBQ USA
Equipment:
- Grill (I use a Weber Summit. Here is the current version of my grill.)
Basic Technique: Grilled Sausages
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- Author: Mike Vrobel
- Total Time: 35 minutes
- Yield: As many sausages as you can fit on the grill
Description
Basic technique: grilling sausages over an indirect fire. Cook the sausages through over the cool zone, then finish over the fire to brown them up.
Ingredients
- Uncooked sausage (I usually cook 1 to 2 packages, roughly 2 to 3 pounds)
Instructions
- Prepare the grill (Gas Grill): Set the grill up for cooking with indirect high heat. For my Weber Summit, I preheat the grill with all the burners on for ten to fifteen minutes, then I clean grates with my grill brush. Then I set up for indirect heat by turning off two of the burners, and putting a foil pan under the grill grate, on top of those unlit burners. On my Summit 650, this means burner 1 is on, 2 and 3 are off and 4 to 6 are still on (I use 4-6 as a grilling area for other things...like peppers and onions.)
- Prepare the grill (Charcoal Grill):For a charcoal grill, like my my Weber kettle, I light a chimney starter full of charcoal, wait for it to be covered with ash, then pour it in two equal piles on the sides of the charcoal grate, and put the drip pan on the charcoal grate, between the piles.
- Cook the sausages: Put the sausages on the grill grate over indirect heat. (That is, over the unlit burners and drip pan). Cook with the lid closed for fifteen minutes. Flip the sausages, and check their temperature. They should be 160F in the middle; if they are not, cook with the lid closed for another five minutes, or until they are 160*F. Now, if the sausages aren't browned enough, move them over the direct heat (one of the lit burners) and grill, watching carefully for flare-ups, for one to three minutes, until well browned. Flip the sausages and brown the other side, another 1-3 minutes.
Notes
Serving suggestions: On a bun with Grilled Peppers and Onions and brown mustard. (Or pickles. Or relish. Or sauerkraut. Or sliced Jalapeños. Or...)
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Grilling
- Cuisine: American
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Serving suggestions:
*On a bun with peppers and onionsand brown mustard (or pickles or relish or sauerkraut or sliced jalapenos or...)
...Oh, wait, you want more? I so rarely get past that one...
Cut sausages into 2 inch pieces and toss them with pasta (Add some fresh diced tomato, minced garlic, basil leaves and olive oil, and you have a perfect recipe for the height of summer)
Cut the sausages into 1 inch pieces, and serve as an appetizer with pickles and a variety of mustards (Particularly good with the wood smoked variation, below)
Variations:
*The big variation is the choice of sausage. In the last year, I've used it with:
- Italian sausage (sweet and hot)
- Merguez sausage (lamb, from Great American Lamb)
- Bratwurst (Johnsonville, my favorite)
- Hungarian sausage
- Sicilian sausage (from DeVitis)
- Chorizo (Spanish, uncooked style)
- Chicken sausage (from Mustard Seed Market)
A great addition to this recipe is wood smoke. This works best on a charcoal grill. I soak a fist-sized chunk of hickory (or other smoking wood) in water for an hour. Then I drain it and put it on the lit coals, right before I add the sausage.
Notes:
When serving sausages on buns, I like to open up the buns and toast them on the grill for 30 seconds to 1 minute. Be careful if you do this, though; bread goes from toasted to burnt in a flash.
*Leftover sausages are great to have in the refrigerator. Slice them up, then use them in pasta (see the variations), or in a soup, or with beans.
What do you think? Questions? Other ideas? How do you like to serve sausages - any other suggestions? Leave them in the comments section below.
Related Posts:
- Grilled Tomahawk Steak - Long Bone Ribeye Reverse Seared
- Grilled Short Ribs with Smoked Spanish Paprika Rub
- Grilled Thin Pork Chops Quick Brinerated
- Grilled Ham with Honey-Bourbon Glaze
Click here for my other grilling recipes
Did I mention this goes well with: Grilled Peppers and Onions
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Reader Interactions
Comments
Michael Blough
I love the concept of indirect then direct for raw sausages, thank you.
I have the exact same grill. Two questions, 1) What foil pan have you found that will fit under the grill grate, and on top of the unlit burners?, 2) Curious how you lift that very hot grill grate once pre-heated, to put the foil pan under it?
Thank you.
Reply
Mike Vrobel
I buy 9x13 foil “cake” pans, which are shallow enough to fit. (Or for regular height foil pans, I squish them down to fit before putting them in the grill.) or, if I am in a hurry, I just skip the foil pan.
I lift the hot grate with my cooking tongs, and slide the foil pan under.Reply
Mark Robeson
Great basic technique - I've seen other recipes (including an NYT one) that recommend cooking over the coals directly for like 8 minutes and just taking off and plating. The longer cooking time over medium and then a short sear just brought out the flavor of the sausages. And we didn't do the onions and peppers because these links were made with green onion. I added some pecan chips for an extra smoky flavor. Love this site, thank you!
Reply
Mike Vrobel
You're welcome!
Reply
Istvan
Where do you buy Hungarian sausage?
Reply
Mike Vrobel
I get it at a local specialty butcher: https://www.dadcooksdinner.com/road-trip-als-quality-market/, but my local grocery stores also carry it.
Reply
roger lee porter
Worked much better than direct heat. Thanks for the tips!
Reply
D.r.a.m
Works great
Reply
j. rankin
following your game plan today! Thanks for posting.
Reply
David Kennedy
Mike,
You mentioned you used some of the burners fir other things ... like corn.
Have you done a recipe for grilled corn?
Reply
Mike Vrobel
Have I done grilled corn? Oh, yes: https://www.dadcooksdinner.com/grilled-corn/ or https://www.dadcooksdinner.com/grilled-in-the-husk-corn/ or https://www.dadcooksdinner.com/grilled-corn-with-chipotle-lime-butter/
Reply
Mr Davey
Try simmering in water till cooked, then on to BBQ. Keeps the meat soft and moist. Carefull some brands split
Reply
Greg
Funny that you posted this cause I have some Aidell's Mango & Jalapeno getting ready to be grilled.
The biggest mistake people make is overcooking sausage. A thermometer is a great idea and will help to develop one's ability to recognize when they are done.
Reply
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