Italian Sausage on the BBQ

I'm looking for tips on the best way to cook fresh italian sausage on my Weber charcoal grill. Some people have told me to first par- boil them on the stove then finish them off on the grill.

I'd like to try and do it the way Johnnie's does it but these don't look par-boiled and it would seem that those large skewers shoved through them would drain all the juices.

Picture by G Wiv

I made some from scratch last winter and smoked them at a low temperature for a couple of hours on a standard weber grill. Turned out fabulous. Just use an indirect setup. I swear I have a picture somewhere.

I'd rather see my sister in a whorehouse than my brother par-boiling an Italian sausage.

Um,

If you wanna replicate the flavor of Johnnies, why don't you just grill them over charcoal briquettes? I'd say medium fire.

Flip

johnnies skewers make for easy flippin's...

'specially since they're working sans grate.


grilling sausages ain't an excercise in analytical excess.... roll 'em over direct heat til they're charred to satisfaction, then move 'em over to indirect heat to finish cooking.

they'll tell you, when they're done... either by whistling or peeing grease.

jellobee wrote:they'll tell you, when they're done... either by whistling or peeing grease.

OK, I think that's quoteable!

please...

humor with sausages, is not my desired legacy.

stewed coot wrote:I'd rather see my sister in a whorehouse than my brother par-boiling an Italian sausage.

Amen.

Well, an accepted way to prepare Brats is to steam them in beer with chopped onion and a couple of smashed garlics, then go to the grill for a nice dark finish.

Wouldn't this work for Italian, too? Maybe with a couple Italian-type herbs in the beer as well?

Hi,

Speaking of brats, there was a substantial discussion on how to prepare them last year. One especially spirited soul did side-by-side comparisons using the various methods. You might want to give this brat thread a good read.

Regards,