A chef and food blogger has shared a simple yet effective method for achieving perfectly grilled sausages this summer. Jess Larson, from the blog Plays Well With Butter, explains that the key to juicy, crispy sausages lies in a technique called two-zone grilling, which takes just 15 minutes.
The Common Grilling Mistake
According to Larson, many home cooks treat sausages like burgers, placing them directly over high heat. This causes the delicate casing to split, leading to lost juices, flare-ups, and uneven cooking. “From there, things go downhill fast: drippings ooze into the fire, the grill flares up, and suddenly your sausage is somehow dried out, burnt to a crisp, and raw all at once,” she warned.
What Is Two-Zone Grilling?
Two-zone grilling involves setting up the barbecue with two heat zones: one side at a lower, gentler heat and the other at a higher, direct heat. Start by cooking the sausages on the cooler side until they are nearly done, then transfer them to the hot side for a minute or two to achieve a charred, crispy exterior. This method ensures the sausages remain succulent inside while developing a desirable crust.
Which Sausages Work Best?
The technique is ideal for raw sausages such as pork, bratwurst, Italian, and chicken varieties. For pre-cooked or smoked sausages like hot dogs, Larson suggests skipping the low-heat step and grilling directly over high heat. For extra crispiness, she recommends spiral-cutting the sausages before grilling to increase surface area and allow for better topping adhesion.
