Your Summer Sausage Grilling Guide

Jun 5
3 min read

Summer Sausage Grilling Guide | Appetite for Life | Jen Vondenbrink — Grilling Sausage in the Summer is something special

With summer in full swing, backyard patios are calling you to the grill. Don’t you love the smell when someone is grilling?

While burgers and standard hot dogs are summer staples, there is a whole world of sausages just waiting for your next cookout. From traditional European links to spicy, smoky varieties, grilling sausages is an art form that guarantees a juicy, flavor-packed bite every time. This Summer Sausage Grilling Guide will give you tips for cooking and menu ideas.

A World of Flavor: Sausage Varieties

If you want to transport your guests straight to Germany, the centerpiece of any Bavarian feast is undoubtedly the grilled sausages. There's a wide variety to choose from, each with its unique flavor profile:

Bratwurst: These coarsely ground pork sausages are seasoned with a blend of spices, including marjoram, caraway, and nutmeg. They're typically grilled until crispy on the outside and juicy on the inside.
Weisswurst: These veal and pork sausages are delicately flavored with parsley, lemon zest, and mace. They're traditionally simmered in water before being served with sweet mustard and pretzels.
Nürnberger Bratwurst: These small, finger-sized sausages are made from pork and seasoned with marjoram and caraway. They're typically grilled over an open flame and served with sauerkraut and horseradish.

Look at your local grocery store, and you will be surprised to find many different kinds of sausages. I know that Trader Joe’s has fantastic Bratwurst, which is more like the Weisswurst listed above, and Aldi has the Nürnberger Bratwurst.

But don’t limit yourself to these sausages. Dig into your own neighborhood, find what is local to you, and put it on the grill! You might also want to try Italian Sausages (sweet or hot, loaded with fennel and garlic) or Chorizo (a smoky, spicy pork sausage that brings a major kick to the table).

The Appetite for Life Guide to Grilling Sausages

Grilling a sausage might seem foolproof, but there is a fine line between a perfectly plump link and a dry, split casing. Here are our top cooking and grilling tips:

1. Create a Two-Zone Fire

Never blast raw sausages over high heat from start to finish! Set up your grill with a "hot zone" (direct heat) and a "cool zone" (indirect heat). Start your sausages on the cooler side to let them cook through gently, then move them to the hot side for the last few minutes to get that perfect, crispy char.

2. The "Simmer First" Method

For larger, raw sausages like Bratwurst, try poaching them first. Simmer them in a bath of beer, sliced onions, and butter until they are mostly cooked through. Then, transfer them straight to the grill to crisp up the casings. This guarantees they are fully cooked inside without burning on the outside. (Note: Weisswurst are traditionally only simmered, not grilled, so treat those with care!)

3. Step Away from the Fork!

Whatever you do, do not pierce the casing with a fork while they are cooking. Poking holes lets all those delicious, flavorful juices run out into the fire, resulting in flare-ups and a dry sausage. Always use tongs to turn them.

Sizzling Summer Menu Ideas

Need inspiration for your next cookout? Try building a menu around your favorite sausage:

The Bavarian Beer Garden

Main: A platter of grilled Bratwurst and Nürnberger Bratwurst.
Sides: Warm German potato salad (made with a tangy bacon vinaigrette), tangy apple-caraway sauerkraut, and soft, buttery pretzels.
Condiments: Stone-ground mustard, sweet Bavarian mustard, and freshly grated horseradish.
Drink Pairing: An ice-cold Hefeweizen or Pilsner.

The Little Italy Cookout

Main: Sweet and Hot Italian Sausages served in toasted, crusty sub rolls.
Sides: Blistered bell peppers and sweet onions (cooked right on the grill in a cast-iron skillet), and a fresh Caprese salad with heirloom tomatoes and basil (and I like to add a bit of bacon 😀).
Drink Pairing: A chilled, crisp Pinot Grigio or a sparkling Campari spritz.

The Spicy Fiesta

Main: Grilled fresh Mexican Chorizo or smoky Spanish Chorizo.
Sides: Grilled corn on the cob slathered in crema, cotija cheese, and lime (Elotes) or Mexican Corn Salad, which is basically the same but off the cob, alongside a refreshing watermelon and mint salad.
Drink Pairing: Classic margaritas or chilled light lagers with lime.