Sausage links on the grill are delicious and easy to make. Really easy. It’s not a whole lot different from grilling hot dogs. But a little more care needs to be taken.
You buy the fresh sausage links – the thick kind – at the store and cut them into hot dog bun length. I preheat the grill as usual, then turn the burners to low and put on the sausage. We all know pork needs to be thoroughly cooked with an internal temperature around 155 degrees.
Don’t overcook! Here is where the care comes in. I grill them on low heat so the outside doesn’t get charred while waiting for the inside to cook. I like to lay them on the grill going with the grid. They don’t roll all over and they allow me to turn them a little at a time and get a nice crust on the entire sausage. Just my preference.
Once you see the juices turning clear, test with a thermometer. If they are near or at the finish temperature, crank up the heat and char the outside – keeping the top open and turning frequently. You’ll only do this for 2 or 3 minutes. This crusts the casing. Don’t overdue them. A dried out sausage with no juices loses it’s appeal.
Put them on a bun and add your condiments and enjoy! They also have the thicker buns for these but I prefer the hot dog buns. I’m more interested in getting that sausage taste!