The Missing Link

Looking to add a little more flavor to your tailgating menu? Toss some sausages on the grill. Your goal is to cook the links evenly without bursting the casing. Sounds easy, right? It can be if you follow just a few important rules.

1. Poach the links on the stovetop. You can grill raw links but poaching first – in water or beer – will make grilling easier. Do not boil the meat. Instead, simmer it for about 10 minutes to prepare it for the grill.
2. Never poke holes or cut the link sausage you plan to grill. Doing so will allow the juices to escape during grilling and result in a less flavorful, dry link.
3. Grill links slowly over a low flame on a gas grill to prevent the casing from bursting. If you’re cooking with charcoal, wait until the coals show some white ash and is not too hot before putting the links on.
4. Cover the grill to ensure more even cooking.

Demystifying Sausage

Sausage is sausage, right? No way! Each one has a distinct flavor and personality all its own. Here are the basics:

Kielbasa (aka: kielbasy or Polish sausage)

Garlic-seasoned, smoked sausage made from coarsely ground lean pork with beef added. The chunky links are usually sold precooked and always tastes better when heated.

Italian Sausage

This legendary pizza topping also comes in ample links. Typically flavored with garlic and fennel or anise seed. Choose hot (flavored with hot, red peppers) or sweet (no peppers). Be sure to cook it thoroughly!

Chorizo

This highly-seasoned, coarsely ground pork sausage is flavored with garlic, chili powder and other spices. One-inch links are a similar size to large hot dogs. A Mexican and Spanish favorite!

Bratwurst

A German sausage made of a pork and veal mixture and seasoned with ginger, nutmeg and coriander or caraway. Generally found fresh (though precooked options do exist), it must be well cooked before eating.