Elevate your grill game. Tips for perfect grilled sausage

And when we speak of grilling, it's impossible not to mention grilled sausage. This outdoor cooking staple may seem straightforward, but achieving that perfect taste requires some knowledge. Let's dive into the secrets that make for a perfect grilled sausage.

The journey to a perfect grilled sausage starts at the supermarket. Avoid durable sausages with low water content, as they dry out quickly on the grill, losing their juiciness. Similarly, finely minced sausages are also prone to drying out. For a spring grill feast, opt for semi-durable or non-durable sausages, preferably medium or coarsely minced, with a short and straightforward list of ingredients.

When it comes to grilling, maintaining a moderate temperature is key. Although the appeal of a charred exterior is undeniable, it does not guarantee a well-cooked interior. And don't forget about seasonings—why should they be limited to pork neck? Experimenting with garlic or marjoram on your sausage might be the game-changer you're looking for.

Lastly, there is the debate of whether or not to cut. Cutting into the sausage is a contentious topic; some argue it leads to unnecessary fat loss, while others believe it prevents the unsightly burst of the skin and the inevitable fat loss that follows. If you choose to cut, do so evenly, penetrating roughly 1/3 of the sausage's depth.

By heeding these tips, your grilled sausage is sure to elevate from the ordinary to the extraordinary. Enjoy your culinary adventure.