Dumb Question about Grilling Sausages

Whether grilling or frying, I always poke a few holes in the sausage to prevent a bit of the popping and splattering. They'll do it anyway but it does lessen the mess on top of the stove.

Maria

When we grill them, we actually slice them lengthwise in order to grill both the inside, and outside of the sausage.

Here's a tip my husband got from a butcher that we have been using ever since for grilling Italian sausage. Poke holes with a fork (about 4-5 times going down the sausage) then put them in a Pyrex dish or something similar, add water to cover, then cover and microwave 3-5 minutes depending on how many you have. This gets rid of the excess grease and also cuts down on the cooking time when you throw them on the grill. Everyone raves about my husband's grilled sausage so I think it's working! Cuts down on the big grease flare ups on the grill and you can get a good browning on the outside and the inside is always done.. Edited to correct that you cover the sausages with water before microwaving, not halfway up as I previously said. Don't know where my head went on that one lol

I second Reba's suggestion. I've been doing the same thing for years and also got my tip from our butcher. If you don't have a microwave (lake house or whatever), you can also boil them on the stove in water for 20 mins and get the same result.

i like them sliced down the center like redtop does.....that way both sides get grilled.

Thanks for these tips. I still have frozen ones and will try both methods next time I make them.