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Sausage on the grill

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Do I need to pre-cook raw sausages before grilling them?

Thanks in advance!

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  1. I wouldn't. Just don't put them over too high/direct a heat so they can cook through without burning.

    2 Replies
    1. re: Ellen

      thanks for the quick response!

      1. re: lamlex

        Gee, I was quick wasn't I?

    2. With raw pork based, or any other raw sausage......as mentioned over indirect heat to begin, finish over the heat for marking/color.......if at all nervous/squeamish, by all means steam for a few minutes/par cook....and finish on the grill .
      You could steam raw brats in your favourite beer/ale and finish on the grill.

      4 Replies
      1. re: Saddleoflamb

        You mean like in a foil pan with the liquid? We've done that and they've come out really well.

        1. re: Phurstluv

          Meant on the stove top, but in a foil pan on the grill sounds more user friendly, better flavor, less clean up..........

          1. re: Saddleoflamb

            I learned a great technique for poaching sausages before browning them in a skillet or a grill. If you poach them at a barely simmering water for about 8 minutes (I think it's around 140-160 degrees), they get cooked but are wonderfully moist, flavorful and juicy. You can the brown the outsides on the grill for more flavor and caramelization, or if you're inside...slice them into rounds and saute with some extra virgin oil and balsamic for a couple minutes. It's a great appetizer.

            1. re: roasted138

              Also helps to add some onion slices to the pan which will caramelize after the beer evaporates.

      2. Trichinosis is supposedly no longer a danger in the U.S,, but because of all the warnings in my childhood I still take no chances. I go for a period of lower heat before hot grill heat,

        1 Reply
        1. re: mpalmer6c

          Trichinosis is a thing of the past........pigs have so many antibiotics...etc...