FRESH SAUSAGE LINKS OR BRATS (STANDARD 1-INCH THICK SASUAGE)
FOR SERVING (AS DESIRED):
TOASTED BRAT BUNS
GRILLED PEPPERS, ONIONS
MUSTARD, KETCHUP OR DIJONNAISE
Prepare your grill for indirect cooking, creating a zone of direct heat & a second zone of indirect heat. If using a gas grill preheat at least 15 minutes before grilling. If using charcoal, light the charcoal at least 30 minutes prior to grilling.
Once the grill is hot, place the sausage directly on the indirect heat side of the grill. Arrange the sausage as close to the direct heat as possible without being directly over the flame. Close the lid & cook for 4-5 minutes. Flip the sausage & then cook over indirect heat for another 4-5 minutes until the sausage registers a temperature of 150 degrees F.
Transfer the sausage to direct heat. Grill 2-3 minutes per side, until charred as desired & the internal temperature reaches 160 degrees F. Transfer to a plate & allow to cool slightly before serving.
Add the toppings of your choice. Ketchup, mustard, &/or mayo are great. Make a quick Dijonnaise with 1/3 cup mayo + 1-2 tablespoons Dijon mustard. Other options include: sauerkraut, tangy slaw, pickle relish, grilled peppers & onions - the possibilities are endless!