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Sausages on the grill

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I like to grill Italian sausage to about 3/4's done when I make sausage & peppers ... finish cooking it in the skillet with the peppers for flavor.

As mentioned the most important thing is not to have temps too high to prevent flare-ups.
 
I also like grilling big slices of bologna. Make sure you cut a radius into the slice so it doesn't curl up.

so delicious on a bun with onions and mustard.
 
http://www.wikihow.com/Cook-Bratwurst

Use method 1. For non-beer-bratwurst just use water instead of beer and onions.

I was just at this place http://www.hermannwursthaus.com/bratwurst-flavors/
where I got some of these
Caramelized Pear & Gorgonzola Bratwurst
Definitely a crowd favorite!! A bratwurst with a great balance of flavors; sweet, caramelized pears with slightly, salty Gorgonzola cheese and then hickory-smoked. A perfect combination! Reheating required.
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Anyway, that method takes about thirty minutes, but it is very much worth it. Keeping the casing as intact as possible keeps all the tasty stuff inside, it makes a huge difference.
 
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Cheddar-Wurst-6-ct.jpg
 
Cook meat tubes in liquid first, then grill. If you try to burn them from the start they explode before finishing. Serious.

IMG:

brahts.jpg
 
Chorizo, there are many different styles.

Mexican, which is red and spicy.
Argentinian, which has no hot spices but flavored very good.
Blood sausage its like eating pennies its so coppery.
 
Bratwurst.

You can order them from a lot of local farms believe it or not...but if you want real ones, google wisconsin bratwurst and they can ship some good ones to you overnight. (just be prepared for a $30-40 shipping fee to cover overnight plus the cryopack) If you do it, you might as well get a sampler and stock your freezer. 😀

Otherwise, hit your local grocery store and buy bratwurst in a pack. It'll look like raw sausage. Grab a 6 or 12 pack of BUDWEISER or other full bodied beer to sacrifice. Before you leave the grocery, grab a good spicy mustard. I recommend Roland Extra Strong Dijon: http://www.amazon.com/Roland-Extra-S...d+extra+strong

There are other mustards that will suffice. It's personal preference....

Pour the beer into a pot and heat it up....drop the bratwurst into the pot and let it simmer on low. DO NOT BOIL... Boiling will crack the casings and make them tough.

After you let them simmer and get to a decent temp internally, you can turn the heat off and put them on the grill as you need them. Letting them simmer in beer adds flavor, aroma, and ultimately cooks them prior to the grilling process which just finishes it off and adds carmelization on the casing.
 
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.
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I like them best right after the skin has split a bit and the juices are running down to the fire. Put them in a brat bun and the juices soak into the bun. Garnish with mustard, sometimes a bit of ketchup or bbq sauce, and onions, and go to town on it.

I also don't think boiling/poaching, etc, in beer does anything. it won't soak into the membrane and is a waste of beer.
 
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If all you've done is chicken and burgers, there is a ton of other stuff besides sausage that tastes great grilled. Fish, steaks, veggies, and even fruit. Watermelon tastes like candy when given a quick grill.
 
slag said:
I like them best right after the skin has split a bit and the juices are running down to the fire. Put them in a brat bun and the juices soak into the bun. Garnish with mustard, sometimes a bit of ketchup or bbq sauce, and onions, and go to town on it.

I also don't think boiling/poaching, etc, in beer does anything. it won't soak into the membrane and is a waste of beer.
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Agreed. I'd rather drink my beer, thanks. If I want a bit of beer flavor I put it in the tin foil wrap with the peppers and onions.

A brat that busts it's case, flares, and gets a bit of seer is the one for me.
 
I love them all equally.
From a classic Bratwurst, to weißwurst/boudin blanc, to Krakowers, Frankfurter, Andouillettes and Boundin noir/blood sausage, antillan boudin, Boerewors, Nürnberger, Merguez...

Hell, if you stick some cheese in my sausage, I'm even happier!
 
Nothing like a grilled sausage. The wife and I are going to get some of the fresh made ones from Whole Foods for the weekend.
 
Squisher said:
If all you've done is chicken and burgers, there is a ton of other stuff besides sausage that tastes great grilled. Fish, steaks, veggies, and even fruit. Watermelon tastes like candy when given a quick grill.
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Tried spare ribs once and it came out all rubbery. Steaks were OK but were a meal onto themselves.
 
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