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
-
Prick each sausage a half-dozen times with a needle or pin stuck in a cork
-
Arrange the onion slices on the bottom of a saute pan just large enough to hold all the sausages
-
Place the sausages on top and add beer water to cover
-
(the ratio should be about 3 parts beer to 1 part water)
-
Place the pan over medium heat and gradually bring the liquid to a simmer, not a rapid boil
-
Poach the sausages until half-cooked, 4 to 5 minutes
-
Transfer the sausages to a rack on a baking sheet to drain in a colander
-
Seperate the sausages into links
-
Set up the grill for direct grilling and preheat to medium-high
-
When ready to cook, brush and oil the grill gate
-
Lightly brush the sausages on all sides with oil and place on the hot grate
-
Grill until the casings are crisp and nicely browned and the sausages are cooked through, 4 to 6 minutes per side
-
You may want to rotate the sausages 90 degrees after 2 minutes on each side to create an attractive crosshatch of grill marks
-
Should flare-ups arise, move the sausages to a different section of the grill
-
Use a slender metal skewer to test for doneness
-
Insert it into the center of one of the sausages
-
It should come out hot to the touch
-
Transfer the sausages to plates or a platter and let rest for 3 minutes
-
Serve with plently of mustard