Q: Do I have to pierce sausages before grilling them?A: I recommend not piercing them because many sausages, including my own, don't have a lot of fat in them and you want all the juices to stay in there. The flame is the worst thing with sausages — it's best to use a lower flame and slowly cook them. We prefer to use a covered grill, whether gas and charcoal, because it controls the flare-up and prevents burning. (The guys grilling sausages at Italian street festivals aren't going to do that, but they're real experts.) Heating sausage through on the grill shouldn't take more than about 10 minutes, depending on the heat. The best way to judge is to cut one in half and touch the center. If it feels hot, you're done.
When it comes to sausage, anything precooked is ideal for the grill. But if you're using a completely raw one, like old-fashioned Italian sausages, it's best to poach them in simmering water for 10 minutes and then put them on the grill. That way, they get cooked through before they burn.
And remember, with sausage it's not a good idea to walk away from the grill — it's a good time to stand there with a cold beer in hand.
- Bruce Aidells, author of Bruce Aidells' Complete Sausage Book (10 Speed Press, 2000) and founder of Aidells Sausage Company
