Grilling sausages presents a unique challenge because the goal is to cook the interior thoroughly without scorching the delicate casing and drying out the meat. Achieving a perfectly cooked sausage requires a controlled heat environment that allows the internal temperature to rise slowly and evenly. This technique prevents the common issue of a charred exterior surrounding a raw or undercooked center. The definitive method involves managing the grill’s heat to ensure the sausage is safe and juicy.
The Ideal Grilling Temperature
The optimal ambient temperature for grilling most raw sausages is medium heat, specifically between 300°F and 350°F (150°C to 175°C). This moderate temperature prevents the casing from splitting or burning before the meat inside is fully cooked. Cooking at this temperature allows the internal fat to render slowly, which keeps the sausage moist and prevents the loss of flavorful juices.
Applying high heat causes the fat within the sausage to melt and drip out too quickly, leading to flare-ups and a dry final product. The rapid heat also causes the casing to tighten and burst, releasing moisture and resulting in a tough texture. The goal is to achieve a deep, caramelized brown color on the exterior, not a blackened char.
Setting Up a Two-Zone Grill
The most effective way to maintain the ideal temperature and ensure even cooking is by setting up a two-zone fire on the grill. This technique creates a “hot zone” for searing and a “cool zone” for slow, indirect cooking, providing complete control over the process. The two-zone method is applicable to both charcoal and gas grills.
For a charcoal grill, bank all the lit coals to one side of the grate, establishing a direct heat zone over the coals and an indirect heat zone on the empty side. On a gas grill, achieve this by turning one or two burners to a medium setting while leaving the adjacent burners completely off.
The proper technique involves placing the sausages first on the cool, indirect heat side. This allows the internal temperature to rise gradually and cook the sausage through without burning the casing. Once the sausages are nearly cooked, move them briefly to the hot, direct heat side for a final sear. This short exposure develops the desirable brown crust and caramelization before the sausages are removed.
Internal Temperature and Resting
The only reliable way to confirm a sausage is safe to eat is by checking its internal temperature with a meat thermometer. For most raw sausages made from pork or beef, the minimum safe internal temperature is 160°F (71°C). Poultry sausages, such as chicken or turkey, require 165°F (74°C).
Insert the thermometer probe horizontally into the thickest part of the sausage, avoiding the casing or the grill grate. Relying on visual cues like meat color is not accurate, as fat content can make the sausage look done prematurely. Removing the sausage from the heat at about 155°F (68°C) is often recommended, as the temperature will continue to rise due to carry-over cooking.
After removing the sausages, allow them to rest for five to ten minutes. This resting period allows the internal juices, which have been pushed toward the center by the heat, to redistribute throughout the meat. Resting ensures the sausage remains moist and flavorful when cut.