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Perfect Juicy Grilled Sausages

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.

Directions

  1. Put the raw sausages in a large sauce pan or small pot and cover with at least a half inch of flavorful beer.
  2. 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
  3. Take the sausages out of the beer and refrigerate if you’re not using them immediately
  4. Finish by browning them on the grill until warm and caramelized

Good places to buy hand-made gourmet sausage:

Photo by Phil and Pam Gradwell via Flickr used with CC Attribution license