Content

• Ingredients
• To step
• Method 1 of 2: Cook sausages before grilling them on the barbecue
• Method 2 of 2: Grill sausages on the barbecue without cooking them first
• Tips
• Warnings
• Necessities

Fresh sausage is not cooked when it is being made, so you should cook it yourself before eating it. A perfectly grilled sausage on the barbecue should be crispy on the outside and full of clear juices on the inside.

Ingredients

• Strand sausage of your choice
• Water (alternatively also: wine, beer or chicken / beef / pork stock for flavor)
• Optional: onions, garlic, and herbs and spices to season

To step

Method 1 of 2: Cook sausages before grilling them on the barbecue

1. Cook the strand of sausage for 10 to 15 minutes before grilling it on the barbecue. This process is called parboiling: it ensures that the sausages do not have to be grilled for as long and makes the grilling process easier. You can pre-cook sausage so that it is "grill-ready."
   • Place the sausage in a heavy skillet and place the skillet on the stove. Add just enough water to cover the strand completely. Instead of water, use chicken or beef stock or wine to create unique flavor combinations. If you are using water you should also add some onions, garlic or your favorite herbs and spices.
   • Bring the water to a boil and then continue cooking over low heat until the strand is completely gray.
2. Grill the parboiled sausage immediately, or wrap it up and keep it in the refrigerator for no more than 2 days. Parboiled strands can also be stored frozen for 2 to 3 months.
3. Choose a spot on the barbecue grill where the strand of sausage can slowly brown.
4. Test the sausages with a meat thermometer to make sure they are done. Grill pork sausages until they reach an internal temperature of 65 degrees Celsius, and chicken sausages until they reach an internal temperature of 70 degrees Celsius.

Method 2 of 2: Grill sausages on the barbecue without cooking them first

1. Sear the sausage. Place the strand on the grill of the barbecue and directly over a medium flame to brown and flavor the skin. Turn the sausages from the strand regularly with the tongs. Make sure that all sides turn golden or deep brown; be careful not to blacken or burn the skin.
2. Slowly fry the sausage until the internal temperatures, when tested with a meat thermometer, indicate that the sausage is ready.

Tips

• When you put sausages on the grill, don't put them too close together. Leave space around each sausage so that the smoke can penetrate equally and the fire can cook the sausages properly.
• Serve grilled sausage on large hot dog buns. Baked chilies and onion, hot tomato sauce and cheese, or cheese and the usual barbecue flavors are all delicious on the side.
• Grilled sausages are not to be sneezed at when served with potato salad.

Warnings

• Place leftover grilled sausage in the refrigerator within 2 hours of cooking it. Baked sausage should be eaten within 3 to 4 days or frozen if you need to keep it longer.
• Slowly thaw frozen sausage in the refrigerator or thaw it in the microwave. Never or never defrost raw meat at room temperature.
• Always wash your hands with hot water and soap after handling raw sausage and before touching other foods, especially fresh fruits and vegetables that you want to eat raw.

Necessities

• Grill for the barbecue
• Baking pan
• Tang
• Meat thermometer