Quicker Grilling, More Flavor: Cut Brats & Sausages In Half

published Jun 27, 2011
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(Image credit: Sarah Rae Smith)

Even when I’m not heating up the summer kitchen with the oven, I still don’t want to stand over a hot grill for more time than necessary. That’s why I split my sausages before cooking for extra-fast times on the grill!

(Image credit: Apartment Therapy)

Splitting your sausages or tubed meat is often a good idea (unless you’ve hand-stuffed it and it hasn’t had a full 48 hour rest before grill time). Often this means less than five minutes on the grill. Five minutes to put dinner on the table — that’s almost unheard of!

This technique for grilling sausages also helps me out in another department. You see, I have this insane ability to get any food on me. It doesn’t matter if I stand or sit to eat, I’m just that talented. By splitting your sausages it allows you to pull of smaller bites without that snap of the skin that always (if you’re me) ends up on your shirt with a little juice.

And then you can’t overlook the flavor. When a sausage is split lengthwise and grilled, we feel that it leads to a crispier sausage with a greater ratio of grilled outside to juicy inside. If you like that crispy outside a greater ratio of grilled flavor on your sausage, then this really leads to that.

Split sausages even fit on the bun better, with condiments, so give it a try next time you’re in a hurry and see if it works for your family!

Related: Grilling Tip: Place Quick-Cooking Foods Up Front