Ella Walter
Grilled sausage is a versatile dish that can be served with pasta, in a bun, or as a standalone meal. The process of grilling sausage is simple and can be done on a gas or charcoal grill, or even a grill pan. The key to achieving the perfect grilled sausage is to use the two-zone fire method, cooking the sausage with indirect heat first and then transferring it to direct heat for a crispy charred finish. This technique ensures that the sausage is cooked evenly and results in a juicy and flavorful interior with a deliciously charred exterior.
| Characteristics | Values |
|---|---|
| Grill type | Charcoal grill or gas grill |
| Pan type | Cast iron pan, disposable aluminum pan, heavy-duty aluminum foil boat, or foil cake pan |
| Sausage type | Italian sausage, bratwurst, or raw sausage |
| Cooking method | Indirect heat followed by direct heat, two-zone-fire shuffle method, or low-and-slow method |
| Cooking time | 8-15 minutes, depending on the cooking method and grill type |
| Temperature | 150°F-450°F, depending on the cooking method and grill type |
| Serving suggestions | Buns, pasta, marinara, toppings such as grilled peppers, onions, mustard, pickle relish, jalapeños, or sauerkraut |
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What You'll Learn
How to prepare your grill pan
To prepare your grill pan for cooking sausages, you'll first need to decide whether to use a gas or charcoal grill. If you're using a gas grill, set up your grill for cooking with indirect high heat. Turn on all the burners and preheat the grill for ten to fifteen minutes, then use a grill brush to clean the grates. After that, set up for indirect heat by turning off two of the burners and placing a foil pan under the grill grate on top of the unlit burners. You can buy 9x13 foil "cake" pans, or use regular foil pans and squish them down to fit under the grill grate. If you're in a hurry, you can skip the foil pan altogether.
For a charcoal grill, light a chimney starter full of charcoal and wait for it to be covered with ash. Then, pour the charcoal into two equal piles on the sides of the charcoal grate and place a drip pan on the charcoal grate between the piles.
Once your grill pan is set up, you can place your sausages on the grill grates, ensuring they aren't touching or overlapping. Close the lid and cook for 4-5 minutes, then flip the sausages and grill for another 4-5 minutes, or until they reach an internal temperature of 165 °F. If you want a crispy bite to your buns, you can add them to the grill for the last few minutes of cooking.
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Cooking times and temperatures
When grilling sausages, there are several methods you can use, depending on the type of grill you have and the level of "doneness" you want to achieve.
If you are using a gas grill, set up your grill for cooking with indirect high heat. Preheat your grill with all the burners on for 10 to 15 minutes, then clean the grates with a grill brush. After that, set up for indirect heat by turning off two of the burners and placing a foil pan under the grill grate on top of the unlit burners. Place the sausages on the grill grate over indirect heat, close the lid, and cook for 8 to 15 minutes, flipping them halfway through. Check the internal temperature of the sausages with a thermometer; they should be 160°F in the middle. If they are not yet fully cooked, close the lid and cook for another 5 minutes or until they reach the desired temperature. If you want to brown the sausages further, move them over direct heat and grill for about 2 minutes on each side, watching carefully to avoid flare-ups.
For a charcoal grill, light a chimney starter full of charcoal and wait for it to be covered with ash. Pour the charcoal into two equal piles on the sides of the charcoal grate and place a drip pan in the middle, between the piles. Place the sausages on the grill grate over indirect heat, close the lid, and cook for 15 minutes, then flip and check the internal temperature. As with the gas grill method, the sausages should be 160°F in the middle. If they are not ready, cook for another 5 minutes or until they reach the desired temperature. To brown the sausages, move them over direct heat and grill for about 2 minutes on each side, keeping an eye on them to prevent flare-ups.
Alternatively, you can use the two-zone-fire shuffle method, which involves cooking the sausages slowly over indirect heat and then finishing them over high heat for a crispy charred exterior. This method helps retain moisture and flavour in the sausages. Preheat your grill to high heat (around 450 degrees F) and place the sausages on the grill grates, ensuring they don't touch or overlap. Close the lid and cook for 4-5 minutes, then flip the sausages and grill for another 4-5 minutes or until an internal thermometer reads 165 degrees F. Avoid puncturing the sausages when checking the temperature to prevent the casing from popping.
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The two-zone-fire shuffle method
Grilling sausages is a simple process, but it's not easy to do well. If you cook them too fast or on a grill that is too hot, the casing will burn and break before the sausage is cooked through, resulting in dry and crumbly sausage. The two-zone-fire shuffle method is a great way to cook sausages evenly and avoid this issue.
To set up your grill for this method, you need to create two distinct cooking zones with different temperatures. If you're using a gas grill, simply turn one side of the grill up and the other side down. If you're using charcoal, you'll need to arrange the hot coals to create the two zones. You can do this by pushing the coals to one side of the grill, creating a mountain that gradually slopes down to the other side. This will give you a high-heat zone on one side and a low-heat zone on the other.
Once your grill is set up, you can start cooking your sausages. Place the sausages on the low-heat zone and cook them gently until they are cooked through. Then, transfer them to the high-heat zone to finish them off and get that perfect char.
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How to get a crispy finish
Grilled sausages are a tasty treat, and achieving that crispy finish is not too difficult. Here is a step-by-step guide to getting that perfect crisp on your sausages:
Prepare the Sausages
Firstly, decide on the type of sausage you want to grill. There are several varieties, including mild, hot, and sweet Italian sausages. You can also choose between pork, chicken, turkey, and other varieties.
Preheat the Grill
Before placing the sausages on the grill, preheat it to high heat, around 450 degrees Fahrenheit. This step is crucial for ensuring even cooking and achieving the desired crispiness.
Create Two Zones of Heat
To achieve the perfect crispy finish, it is recommended to create two zones of heat on your grill. This technique involves cooking the sausages gently over indirect heat first and then transferring them to high direct heat to achieve the crispy exterior.
Cook the Sausages
Place the sausages on the grill grates, ensuring they are not touching or overlapping. Close the lid and cook for 4-5 minutes. Then, flip the sausages, close the lid again, and cook for another 4-5 minutes. During this time, the sausages will develop a crispy exterior while remaining juicy and flavorful on the inside.
Monitor the Temperature
To ensure the sausages are cooked thoroughly, use a meat thermometer to check their internal temperature. The target temperature should be about 165 degrees Fahrenheit. Insert the thermometer at the end of the sausage to avoid puncturing the casing and releasing the juices.
Finish and Serve
Once the sausages reach the desired temperature, remove them from the grill promptly. You can serve them as-is or place them in buns with your favorite toppings. For an extra crispy touch, brush the buns with a little oil or cooking spray before toasting them on the grill for a minute or two.
With these steps, you'll be able to enjoy grilled sausages with a delicious crispy finish!
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Serving suggestions
Grilled sausages are incredibly versatile and can be served in a variety of ways. Here are some serving suggestions:
In a Bun
Load up your grilled sausage in a bun with your favourite toppings. Some popular topping choices include grilled peppers, onions, and brown mustard. You could also try pickle relish, yellow mustard, sauerkraut, grainy mustard, sliced jalapeños, or hot and sweet mustard. If you're using Italian sausages, try serving them in a submarine roll with sauteed onions, grilled peppers, or fresh sauerkraut. You can even add your buns to the grill for a few minutes for a crispy bite.
With Pasta
Grilled sausages, especially Italian sausages, go well with pasta. You can serve them on top of pasta and marinara sauce, or simply enjoy them with pasta as a side dish.
With Sides
Grilled sausages can be served with a variety of side dishes. Some popular options include baked beans, sauteed onions, peppers, and potatoes. Grilled vegetables like eggplant, squash, and asparagus also pair well with sausages, as they take on a smoky flavour similar to the meat. Other sides you can consider are mac and cheese, coleslaw, potato salad, roasted vegetables, corn on the cob, and crispy green beans. If you're looking for something sweet, try applesauce, sweet mashed potatoes, or radish chips. For a crunchy texture, blooming onion or pretzel rolls are excellent choices.
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Frequently asked questions
For a gas grill, set up the grill for cooking with indirect high heat. Preheat the grill with all the burners on for 10-15 minutes, then clean the grates with a grill brush. Set up for indirect heat by turning off two burners and placing a foil pan under the grill grate on top of the unlit burners. For a charcoal grill, light a chimney starter full of charcoal, wait for it to be covered with ash, then pour the charcoal in two equal piles on the sides of the charcoal grate. Place a drip pan on the charcoal grate, between the piles.
Place the sausages on the grill grates, ensuring they aren't touching or overlapping. Close the lid and cook for 4-5 minutes. Flip the sausages and grill for another 4-5 minutes, or until the internal temperature reaches 160-165°F. If the sausages aren't browned enough, move them over direct heat and grill for about 2 minutes on each side.
Grilled sausages can be served in a bun with toppings such as grilled peppers, onions, mustard, and sauerkraut. They can also be served with pasta, especially Italian sausage.
