Charcoal-Grilled Sausages

Cooking method

1. Step 1:

   

   Gather what you need. Really, all it takes is the sausages — which is exactly why their quality matters so much. Read the label: look for sausages made mostly from meat (and maybe poultry), with simple additions like egg products, starch, and curing salt, and skip the ones loaded with artificial additives, MSG, or ingredients you don't recognize. Good sausages like that are out there — it's worth seeking them out.

2. Step 2:

   

   If your sausages come in a plastic casing, peel it off carefully so you don't tear the sausage. If they're in a natural casing, you can leave it on — just rinse and pat them dry.

3. Step 3:

   

   Score each sausage with a few shallow diagonal cuts on both sides — no more than 1/16 inch (1–2 mm) deep. This keeps them from curling and bursting on the grill, so they stay straight and good-looking.

4. Step 4:

   

   Light your charcoal and let it burn all the way down to glowing embers. Choose your fuel carefully: if you're cooking over wood, use clean, aromatic hardwood (fruitwood or hickory is great) — never scrap lumber or old fence boards. Store-bought charcoal works well too; just get it good and hot first.

5. Step 5:

   

   Wait until the fiercest heat dies down, or the sausages will scorch almost instantly. Set the grill grate over the coals and lay out the sausages. Grill for no more than about a minute per side, turning often. Still, you want them cooked through, not just crusted golden on the outside — so keep an eye on them. An instant-read thermometer can help.

6. Step 6:

   

   Serve the grilled sausages with mustard, ketchup, mayo, or any sauce you like. Fresh vegetables and a crisp salad round them out nicely. Enjoy!