What wood do you use? Denes warns, “If you just cook it straight over the direct heat, what you’re going to wind up doing is burning it or drying it out.” Flip the sausages, and check … You just want to brown the meat. These meaty treats are a great weekday meal too, as they require very little preparation. The target cooked temperature of a raw sausage is 160 degrees Fahrenheit, and at a steady 160 degrees. Because a sausage is a ground-meat product, it needs to be cooked to an interior temperature of 160 degrees, but no more than that. Put the sausages on the hot side of the grill. Grilling it this way will let the inside start to thaw and cook with out burning the outside. Too often though, grilled sausages turn out dry and flavorless due to incorrect or careless cooking; People tend to cook sausages for far too long. Serve with good rolls, lots of chopped onion, sauerkraut, a few varieties of mustard, and I even like a little mayo (because sausages just don't have quite enough fat!) great job. We've updated our Privacy Policy as of July 1st 2020 to compy with the California Consumer Privacy Act. If you do, make sure to wash them thoroughly with hot water and soap to kill any bacteria that can cause food-borne illness. Try sage, rosemary or basil. Smoking them a bit is great, apple wood is hard to come by in these parts, but my daughter has a mesquite tree that is a willing donor to the wood pile. There should be no pink color in the sausage. Proteins change shape, texture and color in predictable patterns based entirely upon fixed temperatures. Let poach for about 8 minutes, and transfer to the grill for browning. Smoky, browned BBQ sausages are a summertime treat, and the smoky heat of the grill is one the best possible ways to flavor a fresh sausage. If you don’t have access to a pot of hot water, going full grill is fine too. The heat that resides in the recently cooked item will continue to climb internally for a period of time after removing from the grill. Watch for Patterns. It’s best to remove the sausage from the grill at about 5 degrees below the desired internal temperature (for small portioned items like sausages). Add some hickory or oak wood to the fire and get some extra smoked flavor in their as well. Apple wood is tasty - although not readily available in my neck of the woods. Using thermometers can help in the grilling process. Add dried herbs to the poaching liquid to create new tastes. I am currently using Longon wood (a fruit tree) which is a very nice mild smoke - for sausages normally though, just plane Jane charcoal is just fine! It's very handy to have an instant-read thermometer here. Similar to hot dogs in shape and size, sausages are often more flavorful and hearty than a simple dog. Moreover, we do not select every advertiser or advertisement that appears on the web site-many of the Reduce heat and poach the sausages for 4 to 5 minutes. https://tastycraze.com/recipes/r-19986-Marinated_Grilled_Sausage used as a substitute for professional medical advice, Copyright © Doing so is as bad as piercing it with a fork. Poach your sausage before grilling to guarantee even cooking. It pains me deeply to admit I don't have a clue how to properly grill a sausage. Sausages are thin or thick cylindrical pieces of meat made out of ground pork, beef, or veal. I am anxious to give your method a shot next time. Do not boil! Thanks Chris, glad the sausages were to your liking! Really. Grill low and slow; fast and hot will cause the juices in the sausage to boil, making the casing burst open, resulting in a burnt outside and a raw inside. If you choose not to poach your sausages ahead of time, cook them for 7 to 10 minutes on each side to ensure that they are fully cooked. http://bestcookinggrill.wordpress.com/2012/05/03/cooking-grill-easy-step-on-grilling/ on May 02, 2012: Great Recipe!