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Basic Technique: Grilled Sausages

  • Author: Mike Vrobel
  • Total Time: 35 minutes
  • Yield: As many sausages as you can fit on the grill


Basic technique: grilling sausages over an indirect fire. Cook the sausages through over the cool zone, then finish over the fire to brown them up.


  • Uncooked sausage (I usually cook 1 to 2 packages, roughly 2 to 3 pounds)


  1. Prepare the grill (Gas Grill): Set the grill up for cooking with indirect high heat. For my Weber Summit, I preheat the grill with all the burners on for ten to fifteen minutes, then I clean grates with my grill brush. Then I set up for indirect heat by turning off two of the burners, and putting a foil pan under the grill grate, on top of those unlit burners. On my Summit 650, this means burner 1 is on, 2 and 3 are off and 4 to 6 are still on (I use 4-6 as a grilling area for other peppers and onions.)
  2. Prepare the grill (Charcoal Grill):For a charcoal grill, like my my Weber kettle, I light a chimney starter full of charcoal, wait for it to be covered with ash, then pour it in two equal piles on the sides of the charcoal grate, and put the drip pan on the charcoal grate, between the piles.
  3. Cook the sausages: Put the sausages on the grill grate over indirect heat. (That is, over the unlit burners and drip pan). Cook with the lid closed for fifteen minutes. Flip the sausages, and check their temperature. They should be 160F in the middle; if they are not, cook with the lid closed for another five minutes, or until they are 160*F. Now, if the sausages aren't browned enough, move them over the direct heat (one of the lit burners) and grill, watching carefully for flare-ups, for one to three minutes, until well browned. Flip the sausages and brown the other side, another 1-3 minutes.


Serving suggestions: On a bun with Grilled Peppers and Onions and brown mustard. (Or pickles. Or relish. Or sauerkraut. Or sliced Jalapeños. Or...)

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Grilling
  • Cuisine: American