If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
The Food Lab continues to have our backs this grilling season: they showed us how to grill a steak, and, one better, which specific, affordable cuts to throw on said grill. Now, they’re on to sausages:
“Sausages are like the Voltron of the grilled pork world, combining the best characteristics of all the other popular cuts of pork into one perfectly juicy, always tender, well-seasoned through-and-through, universe-saving package.”
Okay, so they’re lying about the universe-saving part, but they’re serious about everything else: technique, cooking temps, fat content, and all.
We’ll let them unveil the secret to sausages, but be warned - it involves a slow start, a hot finish, and a whole lot of the wrong ways to cook the links, complete with semi-graphic, memorable names for them all. (Think “Chest-Burster,” and “The Unloved Grandmother.”) Don't worry - they also explain the right way, sparing no detail. And it will give you perfectly juicy sausages, every time. Provided, as they say, you don’t mess them up. See? It’s simple.
The Food Lab: The Best Way To Grill Sausages from Serious Eats