Description
Juicy all the way through, with a crispy crust and a char that makes the whole neighborhood smell incredible – mastering Perfectly Grilled Sausage is so much easier than you’d think.
My foolproof 2-zone grilling method cooks fresh sausage links gently over indirect heat first, then over direct heat for a snappy, smoke-kissed finish – no split casings and no flare-ups!
This simple recipe works with any raw sausage in a casing, on a gas or charcoal grill, and is ready in 15 minutes or less!
Ingredients
- 1 pound (raw) fresh sausage links of choice (about 4-6 sausages; see Recipe Notes)
- 4-6 split top brioche buns, hot dog buns, or hoagie rolls
- nonstick cooking spray (such as avocado, canola, or grapeseed oil)
- toppings and condiments of choice
Instructions
Method Overview:
Prepare the grill up for two-zone grilling, creating one side of direct high heat and one side of indirect heat. Cook the sausages over indirect heat first to gently cook them through without bursting the casing, then finish over direct heat until nicely charred. Toast the buns as desired, then serve with all your favorite toppings and condiments.
Step-by-Step Instructions:
- Prepare the grill: Set your grill up for Two-Zone Grilling by creating a zone of direct high heat and a second zone of indirect heat. If using a gas grill, preheat with the lid closed for at least 15 minutes. If using charcoal, light the charcoal at least 30 minutes before grilling.
- Cook the sausages with indirect heat: Place the sausages on the indirect heat side of the grill, as close to the direct heat side as possible without sitting directly over the flame. Close the lid and cook 4-5 minutes per side, until the internal temperature registers 150°F. This gentle, even heat helps the sausages cook through without bursting.
- Char the sausages over direct heat: Transfer the sausages to the direct heat side of the grill. Grill 2-3 minutes per side, until nicely charred and the internal temperature reaches 160°F (165°F for chicken sausage). Remove from the grill and let rest for a few minutes.
- Optional: Toast the buns: Lightly spritz the inside of the buns with cooking spray. Grill 30 seconds to 1 minute, keeping a close eye on them to prevent burning.
- Serve: Nestle the grilled sausages in toasted buns and serve with all your favorite toppings: grilled peppers and onions, sauerkraut, mustard, 2-Minute Creamy Dijonnaise, ketchup…you can’t go wrong. Enjoy!
Notes
- Best sausages for grilling: This indirect grilling method works best with fresh, uncooked sausage links. Bratwurst is a classic choice (try my Grilled Wisconsin Beer Brats if you’re craving the traditional beer-boiled version!), but Italian sausage (hot or sweet), Polish sausage, chicken sausage, and even fresh chorizo are all great options. Gentle indirect heat keeps fresh sausages juicy and flavorful without splitting the casing or drying them out. For fully cooked or smoked sausages, kielbasa, or hot dogs, follow my Spiral-Cut Grilled Hot Dogs method instead.
- Cooking times provided work for a standard 1-inch thick sausage. If your sausage is thicker/thinner, adjust cooking time as needed, and always check for final cooking temperatures with an instant-read thermometer.
- Making a build-your-own grilled sausage bar: Grilled sausages are perfect for a summer party. Set up a DIY sausage bar with toasted buns and a variety of toppings so everyone can build their own perfect bite. Toast a mix of brioche, pretzel, or hoagie rolls and set out mustards, relishes, pickles, and hot sauces for easy mixing and matching. Some favorite topping combinations:
- Classic brat: grilled onions, spicy brown mustard, sauerkraut
- Chicago-style: yellow mustard, sport peppers, diced onion, tomato, pickle spear
- Italian-style: grilled peppers and onions, provolone, balsamic glaze
- Tex-Mex: avocado, pico de gallo, pickled jalapeños, chipotle aioli
- BBQ-inspired: grilled pineapple, barbecue sauce, cilantro
- Cajun-inspired: andouille sausage, creamy slaw, spicy mayo
