Bbq Charcoal Grills

Italian Sausage Kitchen out barbecue grill?

He bought a packet of raw Italian sausage (pork) on the market. I'd like it on my grill charcoal grill. Any tips for cooking these things? High heat, low heat, for how long, etc? I do not want to burn or cook too, but I have no hurry to trichinosis well Thanks!

I parboil the sausage first for about 15 minutes – use a frying pan put enough liquid in the container so as to cover the sausage (I use beer – using plain water may take out some of the flavor of the sausage – if you can not use the beer can be put a little Italian seasoning in the water to keep the flavor). When the water starts to boil start timing the 15 minutes. Preheat grill to medium low and put the sausage when it is boiled in brown on all sides and cooked sausage should be. Then I added some comments I found online on parboiled – For treatment special taste, par-boil sausage in beer before grilling. To use this method, substitute water for beer. According to Peter LaFrance, author of cooking and eating with beer, stronger-flavored beers tend to release more flavor to sausage. Beers that are heavy on malt will impart a sweet flavor that can complement a strong sausages. Lagers, when used in this way tend to be more bitter and sweet sausage and complete. Onions can be added to the beer while parboiling for additional flavor.

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