Italian sausage and peppers?

[Jeff Davidson]

Hi,

My parents always boiled sausage and then grilled them. I'm thinking this is not the optimum recipe. Is it better to smoke sausages or grill them? How do you know when they are done?

thanks,
jd

 

[Vince B]

All methods have there have there benefits. Myself I like to cook sausages low/slow and then burn some lines in them. Smoker or kettle either way I like them. As fast as I say this I love to simmer bratts in beer on the grill. I will do this after they have soaked in the fridge for a few hours in beer. Put them on the grill to simmer for a bit and then toss them on the cooking grate and burn some lines in them. Personally they are sausages. Just try not to blow the casings off them and they will be tender and juicy. I think that any where over 160* they are more than cooked. Vince

 

[Clint]

try them on your wsm, top grate, with an empty water pan. Cook until they swell & you can see the juices boiling inside the casing. Once they hit this point they're where I like 'em, I also like just after they've burst & lost a little of the juice - I know they're "over done" at this point (look like wrinkled fingers just a bit) but they're great with mustard, kraut, & hot sauce. They'll usually take 50-60 minutes w/ a full chimney, vents mostly wide open.