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Sausages on the grill

JTsyo

JTsyo

Lifer
The past 2 years I been basically grilling chicken and burgers. This year I was thinking for trying some different sausages. I've done the precooked chicken ones. Which is a good one to start with and any tips on preparing it?
 
I love kielbasa on the grill.

cook till it's done and has a nice char. slice into bite-sized pieces, served with sauerkraut if you're into that kinda Nazi food.
 
get some good bratwurst mmmmm I smoke them on my grill fire on one side with my wood chip tray on top and brats on the other side... BAM good eats
 
Ehh, I usually use the precooked stuff .. Beef and/or Pork Smoked Sausages, Chicken and Apple Sausages, Andouille Sausages....

Andouille sausages are my favorite for most things.

Also, Chicken and Apple sausages make epicly delicious omelettes, not sure why, but, sooo fvcking delicious!
 
Someone had a thread on here related to grilling and had even bought a grinder to make their own on here somewhere.

Love Andouille myself, and Brats, and Kielbasa.

Well snausage in general, he he.

*edit* definitely Chourico too. Close enough. *
 
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I'm headed to Munich in a few weeks, and am worried about just how much sausage I will have to devour, and if my mouth can handle all of the juicy meat that will be thrust towards it.

I also have reservations about the food...
 
Whatever ones you try, don't let them pop- brown the outsides and then put them on indirect head to cook the rest of the way.

BTW- if you can find Kiolbassa sausage near you (some Costco stores carry it), it is by far my favorite brand of sausage.

kiolbassa-polish-style-smoked-sausage.png
 
OCGuy said:
I'm headed to Munich in a few weeks, and am worried about just how much sausage I will have to devour, and if my mouth can handle all of the juicy meat that will be thrust towards it.

I also have reservations about the food...
Click to expand...


This might help you in Germany.

A6XnTc3.jpg
 
Sausages need to be slow cooked over indirect heat. A lot of people make the mistake of searing everything, but that's mostly for steaks and some fish (tuna).

I usually just get the generic "Italian" sausages from the grocery store. Not big into them though.
 
Fritzo said:
Whatever ones you try, don't let them pop- brown the outsides and then put them on indirect head to cook the rest of the way.

BTW- if you can find Kiolbassa sausage near you (some Costco stores carry it), it is by far my favorite brand of sausage.

kiolbassa-polish-style-smoked-sausage.png
Click to expand...

nice. i want to try those..yumm

fuck now i'm hungry
 
OP, I haven't tried the simmer-in-beer thing yet,( it sounds good) just set your grill to a lower temp as a full-on high heat will push the fat out of the sausage and ignite underneath causing a burnt as fuck experience, ask me how I know
😵
 
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