First, patience is not your friend here—but a medium-high heat is. You want a hot grill, around 375–400°F, to create a fast sear. If your heat is too low, the sausages will steam from the inside out, rubberizing their skins.
Next, decide your weapon. A charcoal fire adds a smoky kiss that’s hard to beat, while gas offers easy control. Either works, but avoid direct flame flares by keeping a spray bottle of water handy. Nothing ruins a good link like a grease fire turning it into a jet engine.
One crucial tip: score the sausages. Use a sharp knife to make three or four shallow, diagonal slits along each link. This releases steam, prevents bursting, and allows the heat to penetrate deeper. It also creates beautiful little grill marks that look like artisanal tattoos.
Sausages To Grill at Keith Turner blog
The Three-Minute Rule
Time is the currency of good grilling, and with cooked sausage, you are rich. Place your scored links on the grate. Let them sizzle undisturbed for about 2–3 minutes. You want that first side to get a deep, mahogany brown.
Rotate them a quarter turn. Don’t flip yet—just roll them for crosshatch marks. After another 2 minutes, flip them entirely. The total cook time for a thick link is rarely more than 8–10 minutes. They’re already cooked; you’re just building a crust.
An optional but game-changing move: glazing. During the last minute, brush them with a mixture of honey and Dijon mustard, or a splash of dark beer. The sugars will caramelize instantly, creating a sticky, bar-worthy shell.
