Chef and food blogger Jess Larson, writing for Plays Well With Butter, has shared a simple yet effective technique for achieving perfectly juicy sausages with a crisp, charred exterior. The method, known as two-zone grilling, is touted as foolproof and takes only 15 minutes.
Larson explains that the most common mistake home cooks make is treating sausages like burgers and placing them directly over high heat. “Trouble is, sausage has a delicate casing, and the intense flame splits it wide open,” she says. This leads to drippings oozing into the fire, flare-ups, and sausages that are dried out, burnt, or raw inside.
What Is Two-Zone Grilling?
Two-zone grilling involves setting up the barbecue with one side at a lower heat and the other at a higher heat. Start by placing the sausages on the cooler side of the grill. This allows them to cook gently, ensuring the inside becomes juicy without the casing bursting. Once the sausages are nearly cooked through, move them to the hotter side for a minute or two to achieve a delicious char and crispy finish.
According to Larson, this method works best with raw sausages such as pork, bratwurst, Italian, and chicken sausages. For pre-cooked or smoked sausages like hot dogs or smoked sausage, the cooler side can be skipped, and they can be grilled directly over high heat.
Extra Tips for Crispy Sausages
For an even crispier result, Larson suggests spiral-cutting the sausages before grilling. This increases the surface area, helping the sausages crisp up while also making them easier to hold with toppings.
The two-zone grilling method is a simple adjustment that can transform barbecue results, ensuring sausages are juicy inside and perfectly charred outside every time.
