We’ve all done it. You get distracted by a text, a kid, or a cold drink, and BAM—one sausage turns into a blackened science experiment. Don’t panic.
First, hide it from the guests. Put it in your mouth immediately, or slip it to the dog (if the dog is cool). Then, scrape the grill and try again. The beauty of a batch is that one bad apple doesn’t ruin the whole bunch.
Also, a slightly charred sausage has a smoky, bitter crunch that some people actually love. Those people are called “char-enthusiasts,” and they are valid. You do you.
Green Onion and Pork Sausage | Grilled sausage, Pork, Sausage recipes
The Sauce Question
Look, I love a good mustard. Spicy brown, whole grain, Dijon—bring it on. But a perfect pork sausage doesn’t need sauce. It’s like putting makeup on a supermodel.
If you must add something, go for a tangy sauerkraut or a spicy pickle relish. The acidity cuts through the richness of the pork and makes your taste buds do a happy dance.
Ketchup? Only if you are under the age of 12. I don’t make the rules. Actually, I do make the rules, and I’m telling you: ketchup on a grilled pork sausage is a rookie move. But I still love you.
