6 PRO Tips For The Grilled Smoked Sausage Recipe
➡️ Grilling smoked sausages is very simple, so I don’t have many secrets to share about it. However, I will emphasize a few aspects that you might find useful:
- most often, I use smoked pork sausage for this recipe, but other sausage types can be used as well such as beef sausage
- when notching the sausages, take care to not cut the sausage completely but only up to half the thickness
- don’t notch them too often or too rarely the sausages, the cuts should be made at about one finger width from each other
- if you don’t like rosemary or you don’t have rosemary twigs at hand, you can replace them with thyme twigs or even basil leaves to give an Italian touch to your dish
- I recommend you to grill the sausages on smoldering embers, if you put them on a strong flame they will burn on the outside and will remain raw on the inside
- I prefer to grill the smoked sausages on the charcoal grill for the smoked aroma added to the rosemary one, but they can also be roasted on the gas grill and even in the oven if the weather does not allow you to stay outside
➡️ Any type of grilled sausage is delicious, but cured sausages are even more satisfying than the fresh ones because they are drier and denser, so they offer a more pronounced feeling of satiety. Regarding the flavoring method, it can be applied to any type of sausage, both smoked and Italian. Flavors can, of course, differ according to your preferences. Besides rosemary, I really like the version with thyme or even a combination of them. Enjoy cooking grilled smoked sausage from scratch!