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This Is Why Your Grilled Sausage Is Terrible (And How To Make It Better)

05/29/2015 07:00 am ET | Updated Jun 01, 2015

sausage

Photo credit: oatsy40/Flickr

There's nothing simpler to cook on the grill than sausage. It doesn't require a brine, like poultry. Marinades are absolutely not necessary. And you don't even have to worry about cooking the meat to specific degrees, like you would with steak or burgers. With sausage, it's done when it's cooked through.

But there is a right and a wrong way to cook sausage. If the sausage coming off your grill is dry or crumbly, chances are you're doing it wrong. But fear not, we'll tell you how to right this wrong.

Perfectly grilled sausage requires a two-step process:

  1. First, cook it on low heat -- on an upper rack or on the side of the grill that doesn't have a burner going -- until it's done.
  2. Once it's cooked through, char it on high heat for a minute or two.

Why is this better than grilling sausages fast and hot? Cooking the links over high heat right away melts away all the fat in the sausage and leaves you with dry, crumbly meat. Slowly cooking it over a lower heat first allows the fat to render, coating the meat and ensuring the sausage stays moist and perfect. It might take a little longer than you're used to, but the reward of a great meal is well worth the wait.

Follow these super simple instructions and you'll be enjoying juicy, flavorful sausage all summer long.

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