Categories: Stuff to Grill

Ingredients

• 3 pounds uncooked sausages, such as sweet or hot Italian sausages, bratwurst, choriza, linguica, or any other sausages you prefer
• 1 onion, thinly sliced
• 3 cups beer, as needed
• About 1 tablespoon vegetable oil
• Mustard, for serving

Directions

1. Prick each sausage a half-dozen times with a needle or pin stuck in a cork

2. Arrange the onion slices on the bottom of a saute pan just large enough to hold all the sausages

3. Place the sausages on top and add beer water to cover

4. (the ratio should be about 3 parts beer to 1 part water)

5. Place the pan over medium heat and gradually bring the liquid to a simmer, not a rapid boil

6. Poach the sausages until half-cooked, 4 to 5 minutes

7. Transfer the sausages to a rack on a baking sheet to drain in a colander

8. Seperate the sausages into links

9. Set up the grill for direct grilling and preheat to medium-high

10. When ready to cook, brush and oil the grill gate

11. Lightly brush the sausages on all sides with oil and place on the hot grate

12. Grill until the casings are crisp and nicely browned and the sausages are cooked through, 4 to 6 minutes per side

13. You may want to rotate the sausages 90 degrees after 2 minutes on each side to create an attractive crosshatch of grill marks

14. Should flare-ups arise, move the sausages to a different section of the grill

15. Use a slender metal skewer to test for doneness

16. Insert it into the center of one of the sausages

17. It should come out hot to the touch

18. Transfer the sausages to plates or a platter and let rest for 3 minutes

19. Serve with plently of mustard

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