Sausages are easy to grill, but it is important to employ a few basic techniques to reduce the chance of fat dripping onto the fire and flaming:
Grill over medium-hot coals. Try to keep the open flames to a minimum. A covered kettle-type barbecue works best, because the cover cuts down on flare-ups.
Poach raw sausages, such as Italian sausages, before grilling.
Do not prick sausages before or during cooking. This will reduce the amount of fat dripping onto the coals. If flare-ups do occur, spray the flames with water from a spray bottle and immediately cover the grill if possible.
For best results, turn sausages often to ensure even browning.
Smoked sausages and poached fresh sausages should take no more than 7 to 10 minutes total on the grill. Thinner sausages, hot dogs for example, cook more quickly. Do not overcook the sausages. If you do cook raw sausages directly on the grill, they will take 12 to 15 minutes. To be completely sure sausages are cooked through, cut one in half. A cooked sausage will be firm to the touch, hot all the way through, and no longer pink in the center.
