Sausage or bratwurst seem like simple foods to cook, but there's actually great art and mastery required to properly grill them without breaking the casing. This pro tip is priceless, and gives you killer condiments to boot.
Our friends over at Serious Eats have done some serious testing when it comes to sausage. If you want to make each link looks like it came from the grill of a barbecue master, then listen up!
The key is to poach and grill your sausages at the same time by grilling the sausages inside a pan on the grill. But instead of using a pot of water on the grill or stove, fill a few disposable pans with tasty sauerkraut and other liquid condiments to give your sausage an extra burst of flavor. This method gives the sausages good char and cooks them at an even temperature without causing them to bust open. Check out the full tutorial for more!
Read More: The Food Lab: The Best Way To Grill Sausages from Serious Eats
Related: Tour: A Weekend At The American Royal BBQ Cometition
(Image: Serious Eats)
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A friend has an amazing method for bratwurst - she grills them very briefly, and then tosses them into a crock pot with beer, butter, and onions, and lets them cook all day. They come out absolutely amazing.
@NY2MIDMO--I do the opposite. I simmer bratwurst in dark beer and with sliced onions in a deep skillet until they are cooked through and then put them on the grill to brown the outside and get some grill marks and smokey/grilled flavor. They are amazing, and you never have to wonder if they are undercooked.
I do the same as Courtney L. When I taught a grilling class one of the students thought I was not cooking them right so we tried his way (grill then cook in beer) and my way (cook in beer with onions then grill). All the students loved my way and totally ignored his burnt undercooked sausages.