Beer-Simmered Grilled Sausages

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READY IN: 16mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 3
    lbs uncooked sausages (, such as sweet or hot Italian sausages, bratwurst, or chorizo)
  • 1
    onion, thinly sliced
  • 3
    cups beer, as needed
  • 1
    tablespoon vegetable oil
  • mustard (for serving)
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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 and water to cover (the ratio should be 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 baking sheet to drain, or drain in a colander.
  • Separate the sausages into links.
  • Set up grill for direct grilling and preheat to medium-high.
  • When ready to cook, brush and oil the grill grate.
  • 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 plenty of mustard.
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