The secret to perfect sausages on the grill is to poach them in beer first. When you cook them all the way on a grill you loose all the good juicy fat by the time they are safe to eat. You’ll need an instant-read digital thermometer and some extra prep time in the kitchen but the results are worth it and it will make the grill time much faster.
- Put the raw sausages in a large sauce pan or small pot and cover with at least a half inch of flavorful beer.
- Bring to a gentle simmer and let cook until the internal temperature of the sausages reaches a safe point to eat: 145°F for pork, 165°F for chicken
- Take the sausages out of the beer and refrigerate if you’re not using them immediately
- Finish by browning them on the grill until warm and caramelized
Good places to buy hand-made gourmet sausage: