Sausages may seem like the one food you don’t need instructions for grilling, but there are things that can go wrong. Burn on the outside while staying raw in the centre, shrivel up or just burn to crisp altogether. Serious Eats’ meticulous experiments show how to cook the perfect sausage: by poaching and grilling at the same time.
If you’re a grill master, you may already be poaching or roasting sausages in the oven before finishing them on the grill. However, with that method, Serious Eats’ J. Kenji López-Alt says you don’t get as much smoke flavour due to the short grilling time. Also, it’s kind of a hassle.
The solution is simmering the sausages in an aluminium pan right on the grill, giving you the added flavour from the pan ingredients plus plenty of characteristic smoke. After the sausages are cooked, transfer to the grill’s hot side to get your desired char.
Check out the detailed test results, instructions and mouth-watering recipes below.
The Food Lab: The Best Way To Grill Sausages [Serious Eats]
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