There is no more reliable guest at a cookout than sausage, roasted over the open fire. But before you grill the meat, get some peppers and onions that are soft, dark, and fragrant from the heat. Place the links on top of these vegetable beds. Italian sausage works beautifully here, as do hot links and bratwurst. If cooking brats, think about simmering them first in beer and onions, then finishing them on the fire.
Cooking sausage on the grill is a delicious way to add flavor and variety to your barbecue With the right technique, you can achieve plump, juicy sausage with a nice char and snap to the casing But getting the cook time just right can be tricky. Undercook your sausage and it will be dry and tough, overcook it and the casing can split and you’ll lose all those tasty juices. So how long should you actually cook sausage on your grill? Read on for tips, tricks and timing guidelines to help you grill sausage like a pro.
Choosing the Right Sausage
The first step is selecting a high quality sausage that is suited for grilling Here are some things to look for
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Fresh sausage – Raw sausage that has not been pre-cooked or smoked. This type needs to be fully cooked on the grill. Fresh sausages come in links patties or bulk.
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Cured or smoked sausage – Sausages like kielbasa and hot dogs that are already fully cooked but benefit from grilling for added flavor.
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Meat content – Look for sausages with a high meat content and minimal fillers. This gives you the best texture and flavor.
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Casing – Natural or collagen casings hold up better on the grill than synthetic casings.
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Size – If using links, larger diameters work better than skinny links which can overcook quickly.
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Flavor – Choose sausages with robust seasonings that complement the smokiness from grilling.
Prep Your Sausages for Grilling
Proper prep is key for grilling sausage perfectly:
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Partially pre-cook – Simmer fresh sausage in broth, beer, or water for 5-10 minutes before grilling. This helps ensure it cooks through without burning the outside.
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Pat dry – Blot sausages with paper towels before grilling. This helps promote browning.
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Prick the casings – Use a fork or skewer to poke a few small holes in the casings. This prevents them from splitting open while grilling.
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Brush with oil – Lightly coat sausages with oil to prevent sticking. Opt for an oil with a high smoke point.
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Don’t overcrowd – Leave space between sausages for optimal heat circulation.
Use the Right Grill Temperature
The key is using a medium grill temperature between 325-375°F. This allows the sausage to cook through gradually without burning the exterior. High direct heat can cause the casing to split before the inside is done. Some tips:
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For gas grills, preheat on medium heat for 10-15 minutes.
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For charcoal grills, spread coals out and let flames die down before grilling.
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Use an oven thermometer to monitor the temperature.
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Adjust heat by opening/closing vents or turning burners up/down.
Cook Times for Grilling Sausage
Cooking time can vary based on the size and type of sausage:
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Fresh sausage links – Grill for 12-15 minutes per inch of thickness, turning occasionally.
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Fresh sausage patties – Grill for 8-12 minutes per side.
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Smoked/cooked sausage links – Grill for 6-8 minutes total to heat through and sear.
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Smoked/cooked sausage patties – Grill for 4-5 minutes per side.
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Large sausages – Grill for 15-20 minutes total, rotating frequently.
Doneness Tips and Tricks
It can be tricky to tell when sausage is cooked through. Here are some tips:
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Use a meat thermometer – Insert into the thickest part and check for 160°F.
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Cut into a link – If juices run clear, it’s done. If they’re pink, cook longer.
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Check the color – Fully cooked sausage will be browned on the outside.
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Press the casing – Properly cooked links will feel firm. Undercooked sausage will still be spongy.
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Err on the side of caution – It’s better to grill a minute or two longer than risk undercooked sausage.
Common Grilling Mistakes to Avoid
You can easily go from perfect char to a dried out mess with just a few missteps. Here are some key grilling don’ts:
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Don’t overcrowd the grill – This causes uneven cooking.
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Don’t move sausages too much – Excess flipping can lead to ripping casings.
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Don’t use too high heat – This burns the exterior before the interior cooks through.
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Don’t poke sausages with a fork – This results in losing juices.
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Don’t use oil on an already hot grill – Oil can cause flare ups.
Serving Up Your Grilled Sausages
Once your links have lovely grill marks and the insides are cooked to perfection, it’s time to serve them up.
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Nestle sausages in grilled rolls or sliced baguettes for easy handheld meals.
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Chop grilled sausage and add to pasta dishes, pizzas, soups, and more.
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Serve with classic hot dog toppings – mustard, ketchup, relish, onions, etc.
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Pair with summer side dishes like pasta salads, corn on the cob, or coleslaw.
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For breakfast, serve with eggs, pancakes, or biscuits and gravy.
So fire up those coals or turn the gas grill on medium. With these tips and timing guidelines, you’ll be a grilled sausage pro in no time! Just be sure to monitor doneness carefully and remove the links as soon as they reach 160°F internally so your sausages come off the grill plump, juicy, and full of flavor.
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If you don’t have a grill outside, put the peppers and onions in a roasting pan with olive oil, salt, pepper, and a smashed garlic clove. When they’re done, take them out of the pan and set them aside. In the same pan, cook the sausage until it’s done, then drain the extra oil and add the sausage back in. Bake until everything is hot.
You can cook the peppers and onions in a cast iron skillet with olive oil if you don’t have one or don’t want to use one. You can also broil the Italian sausages in the oven if you don’t have a grill. Almost as yummy – had it twice in the past 2 weeks.
If it snows and your grill isn’t working, you can also make this in a baking dish in a 450-degree oven. After 30 minutes, turn the food over and roast for another 10 to 15 minutes. Before I roast it, I add potatoes cut into wedges and toss everything in a tablespoon or two of extra virgin olive oil. Delicious!.
When you use a mix of Italian hot and sweet sausages, add dried oregano to the olive oil, salt, and pepper. Include the sausages in this as well. Season all ingredients. Please do not do the extra drizzle of olive oil at the end. Enough is enough.
Ive got this scheduled for this week. Ive made this before and there is no easier way to do Italian sausage. I like to toss the grilled veggies with some oregano, red wine vinegar and olive oil.
In Wisconsin, it’s common to cook brats in beer first, but I’ve found that this makes the brats dry and less tasty. I like both beer and brats, but I like my beer in a glass and my brats in a bun.
I enjoy making the peppers in a pan. Just enough sauce to lightly coat. Cut the grilled sausage lengthwise into quarters and add to the sautéed vegeables. Serve on Itallian Bread with much of the dough removed and warmed on the grill.
Someone made a “recipe” for grilled sausages, onions, and peppers, and I’m so grateful for that. I do not know how I could have ever figured that out on my own. Thank you so much!.
Use a selection of different sausages. I also grill potato wedges that I’ve partially cooked in the microwave and thick slices of sweet red onion that I’ve brushed with olive oil. I also spread out Japanese eggplant and grill it, along with zucchini slices that have been brushed with olive oil. Serve this with a selection of different mustards for your guests to enjoy. A full-flavored red wine like Zinfandel or Petit Sirah makes a great accompaniment, as does a cold IPA.
Did this stove top on cast iron. Mini sweet colored red/yellow/orange peppers; vidalia onion, chicken apple brats from Costco. Served on a toasted hoagie roll w/mustard of choice. Husband likes hearty; I like yellow. Braised brats first; they are already pre-cooked so just need to be seared and re-heated. Olive oil, salt/pepper; remove and kept covered and then peppers and onions. A sprinkle of oregano at the end. Toast the hoagie roll.
My husband and I really like this. I do all the prep work for the vegetables and he does the grilling. Yesterday, we learned that the grilling and preparation could be done ahead of time for a group of eight people and then kept warm in a 200-degree oven until it was time to serve. It was a seamless meal enjoyed by all.
Even though I enjoyed the sarcasm, I really appreciate you pointing out how something so obvious is likely to be missed.
In the summer, use two long metal skewers to roast peppers directly on the chimney starter. In the winter, use a gas burner to do the same thing. I roast a tomato or two along with the onions. For pepper-and-egg sandwiches, any extra vegetables are added to scrambled eggs. I think this is a Lent thing in Chicago.
Wrap onions and peppers in several layers of aluminum foil with any desired herbs and some olive oil. Cook on grill or in oven. No clean up!.
I just toss the peppers and onions with oil, etc. , put them on a baking sheet and nestle the pricked sausages into them. After 15-20 minutes at 400 degrees, I turn the sausages for another 15-20 minutes. Simplicity and deliciousness.
I add chorizo and mergueze lamb sausage when grilling peppers and onions. I joined the sausages in thick pita with some giardiniera and shisitos and Jimmy Nardello peppers. I cooked large shallots on skewers to go with them.
No mention of mustard in the ingredients? This can’t be eaten without an appropriate assortment of mustards.
We used knockwurst and cut it into 3/4″ circles. We then added green and poblano peppers, garlic, eggplant, olive oil, and fresh oregano to a roasting pan set to 425 degrees and stirred everything together every 10 minutes. It was done in 20 to 22 minutes. Next time we will try slices of sweet Italian sausage.
I make this as a sheet pan dinner all the time. I cook the peppers and sausage for the same amount of time, but I wait about 5 to 10 minutes before adding the onions.
I’ve not done grilled sausages and peppers but they sound awesome and would good the following way also. Sausage, peppers, and onions cooked in a hot skillet were put into good “hoagie” rolls or something similar. Marinara sauce was added on top, and one or two slices of provolone cheese were placed on top. The sandwiches were then put under the broiler to melt the cheese. Always a hit! I’m sure I’m not alone in making these sandwiches.
Onions should be fully cooked, not crunchy. To get them ready to grill, I usually put onion wedges or thick slices on skewers, place them over a wide pan, and steam them for a few minutes. Plus the skewers keep them from falling through the grate (I dont have a grill pan).
When cooking brats for a party, grill them just long enough to get some color on them. Then, put them in the beer and onion bath and keep it on low heat. When people want to eat, get a brat out of the beer and finish it on the grill. This especially works well if people are coming and going and not everyone is eating at once.
This is what I like about NYT Cooking: it has simple recipes but also great information on how long to grill and what to put on them.
My husband and I love this – with delectable Italian sausages from our wonderful local butcher. Prick sausages all over and coat with olive oil. On our Weber gas grill, we grill the peppers and onions on separate grill pans at 550°F/High for 15 minutes. Once they’re done, we take the pans off the grill and grill the sausages on the grates at 400°F/450°F for 12 to 13 minutes. Heaven.
I cover the peppers and onions while they cook on a charcoal grill just to be safe.
Carnival style! Used my propane griddle for the above. But don’t poke holes in the sausages! Instead, cook them slowly on a grill, in a skillet, in the oven, or on a flat top. There’s no need to poke holes and let all the juicy juices escape! Cook them slowly to keep them from getting dry!
This is a regular in our house. It’s usually made as a sheet pan dinner, and some potato chunks finish it off. Throw in some garlic cloves and some cherry tomatoes and it’s delicious!.
A big onion was cut into 8 wedges, and I put a toothpick through each one to keep them together on the grill. This worked well, and I was able to get good char marks on the onions!.
Alternatively, 400 degrees for 40 minutes, turn once
This was delicious. Because I always do that when I cook these vegetables, the only thing I changed was adding about 1/2 teas of dried French thyme. Really good. Private notes are only visible to you.
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How To Grill Sausages The Right Way—Without Drying Them Out | Ray The Butcher
FAQ
How long does it take to grill sausages?
How do you know when sausage is done grilling?
How long to grill Italian sausage at 400 degrees?
How long do you cook sausage on a grill?
Grill sausage at 350°F to avoid splitting the casing and losing flavorful juices. Direct Grilling: About 20 minutes over medium heat, 10 minutes per side. Smoking and Finishing: Smoke at 225°F for about an hour, then grill at 450°F for 5 minutes. Use a thermometer to ensure the internal temperature reaches 160°F.
How do you cook Italian sausage on a grill?
**Grill with indirect heat**: Position the sausage on the grill grates away from direct flames to prevent burning. This allows for gentle cooking and helps maintain juiciness. 4. **Cooking time**: Grill the Italian sausage for approximately 15-20 minutes, turning occasionally to ensure even browning.
How long do you cook sausage on a charcoal grill?
Allow the charcoal to burn for about 15-20 minutes until it reaches the desired temperature. You can determine the temperature by placing your hand about 3 inches above the charcoal. If you can only hold it there for a few seconds, the grill is hot enough for cooking sausages.
How long to cook Italian sausage?
This allows for gentle cooking and helps maintain juiciness. 4. **Cooking time**: Grill the Italian sausage for approximately 15-20 minutes, turning occasionally to ensure even browning. Use a meat thermometer to confirm the internal temperature reaches 160°F (71°C) to guarantee it’s cooked thoroughly.
How long do you cook sausage buns on a grill?
Grill 2-3 minutes per side, until charred as desired. Toast Your Bun! If you want to take your buns to the next level, brush them with a little oil (or spritz with a little cooking spray) and pop them on the grill grates to toast up for a minute or two as the sausages finish grilling. The buns get toasty and slightly crisp – SO GOOD!
Can you cook sausages on a gas grill?
Yes, you can definitely cook sausages on a gas grill. Simply preheat the grill to medium heat, place the sausages on the grates, and grill them according to the recommended cooking time. 10. Can I use indirect heat to grill sausages? Yes, using indirect heat can help cook sausages more slowly and evenly, giving them a delicious and juicy result.