Similar to hot dogs in shape and size, sausages are often more flavorful and hearty than a simple dog. Sausages come either cooked or raw, and both can be cooked successfully on an outdoor grill, Steven Raichlen and Greg Schneider note in their book, "How to Grill." Beef, pork and chicken sausage, or a combination, all cook in a similar manner on a gas grill. The right technique will produce juicy sausages full of flavor.
Preheat your gas grill to medium-high. Prick each sausage several times with a stick pin, making sure to go completely through the casing. This will prevent the sausages from splitting or exploding while grilling.
Place beer, water, onion, garlic and a sprinkle of salt and pepper in a large saucepan. Add sausages.
Heat the pot over medium-high heat until the liquid just begins to boil. Reduce heat and poach the sausages for 4 to 5 minutes. Remove sausages to a plate with a pair of tongs.
Place the sausages on the preheated gas grill. Allow the sausages to grill for 4 to 6 minutes on each side, or until the casing is evenly browned.
Remove the sausages from the grill. Place on a serving platter and allow to rest for 3 minutes before serving.
- "How to Grill"; Steven Raichlen and Greg Schneider; 2001
- "The Complete Idiot's Guide to Grilling"; Don Mauer; 2006