How to cook fresh sausage on a bar-b-q?

Just use lower heat, or, have a hot side and a cool side.

Some sausages are good simmered in a flavorful liquid.

Brats are good simmered in beer and onions to cook completely. Some apple juice is good there too. Then grill for those good grill marks and grill flavor.

LOL phatch I do it exactly opposite! The results are awesome usually! I do it with beer for both brats and italian sausage. I wonder if it matters if you grill first or last? Opinion?

(The reason I grill first is because I want to get some of the rendered fat and grilling to give the flavor to the raw sausage. Then once I've got good grill and they are basically done except for the core part (that's 1/4" in the middle is still raw). That's when I put them in the beer and onions. I cook over direct and indirect heat with them. Moving them on and off the fire.

Yeti what part of the world are you in?

LOL thanks! I was thinking it was already July 4th where you were. Doh on me! I'm such a literalist sometimes!

If you're buying a good brat, there's still plenty of fat left to render on the grill.

There's a local sausage specialist, Colosimo's that makes an excellent brat and many other good sausages.

Phil

Since I sometimes get confused abiut various wursts, I did a Google search on Bratwurst and found this page:

Bratwurst, Wisconsin's Soul Food

Might be of some interest to others ...

Shel

For me - I get best results by simmering the sausages first just in hot water, then leaving to cool a bit and then toss them on medium heat on the grill. Saves time once you start up the bbq too and can be done a while ahead.

Tip - if you want your sausages straight to put in rolls, par-cook as above, then stick a bamboo skewer thru the middle of it (lengthways :) ), then chuck on the barbie. Enjoy!

I dislike my brats cooked in beer (or held in it after cooking). I cook them over medium heat on the grill and turn every couple of minutes. This slower cooking ensures the center is done, some of the fat is rendered, and the casing has some snap to it.

As for type of sausage, I love pork or pork and veal bratwurst, but for health reasons we often use turkey sausages. They're a bit leaner and more bland, so finding a well-spiced version is especially important. For you locals, I like Sendik's (Brookfield) turkey brats and Italians pretty well, although there's too much salt in the Italians.

Welcome Yeti :)

Ohhh...the DC is a secret - hehe not really, just initials. Very inventive :rolleyes:

P.S. I understand your Oregon - but why Yeti? Are you tall with white shaggy hair all over and stalk mountaineers? hehe j/k