Description
Everything you need to know about How to Grill Fresh Sausage in a casing perfectly every time! This method uses two zones of heat on the grill to first grill the sausages over low indirect heat to cook before transferring to high direct heat for a smoky charred finish. Pile on your favorite toppings or eat them plain and serve alongside your favorite summer side dishes for the ultimate easy summer dinner. A total staple for grilling season!
Ingredients
Scale
- 1 pound (raw) fresh sausage links or brats of choice
- for serving, as desired: toasted brat buns or brioche buns, grilled peppers and onions, sauerkraut, mustard or Dijonnaise, ketchup, etc.
Instructions
- Preheat the grill: Prepare your grill for indirect cooking, creating a zone of direct high heat and a second zone of indirect heat. If using a gas grill, begin preheating at least 15 minutes before grilling. If using charcoal, light the charcoal at least 30 minutes prior to grilling. (To learn more about zone grilling, be sure to check out this post.)
- Grill the sausage: Once the grill is hot, place the sausage directly on the indirect heat side of the grill, arranging the sausage as close to the direct heat as possible without being directly over the flame. Close the lid and cook for 4-5 minutes. The heat from the direct heat side of the grill will circulate around the sausage, cooking them with really gentle indirect heat. After 4-5 minutes, flip the sausage, and cook over indirect heat for another 4-5 minutes, or until an instant-read thermometer inserted in the center of the sausage registers a temperature of 150 degrees F.
- Chargrill the sausage: Transfer the sausage to the direct heat. Grill 2-3 minutes per side, until charred as desired and the internal temperature reaches 160 degrees F. Transfer to a plate to rest and cool slightly before serving.
- Serve the grilled sausage on a toasted bun with all of your favorite toppings. Enjoy!
Notes
- 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.
