Score the sausage! Take a knife and make shallow diagonal cuts on the surface. This lets the fat render out and prevents the casing from bursting.
But don’t cut too deep, or you’ll lose all the juicy goodness. Think shallow, decorative cuts. Like a little sausage tattoo.
Also: don’t boil them first. I see you, boiling-water people. Grilling is king. Boiling makes them soggy. We want char, not wet.
The “Oops, I Burned It” Fix
Did you zone out and char them to black? It happens. We’ve all done it. Don’t throw them away!
Just scrape off the burnt bits with a knife. The inside is still good, I promise. Call it “smoky style” and serve with extra mustard.
Remember: grilled smoked sausage is nearly impossible to ruin. It’s already cooked. You’re just giving it a tan.
