Sausages on the BBQ: Types and Grilling Tips | The Rub Kitchen
Sausages are versatile BBQ food, but a brown exterior does not automatically mean a cooked centre. The right approach depends on sausage type, thickness and prior processing. Here we explain how to choose a suitable sausage, cook gently and prevent intense heat from burning the outside before the centre is ready.
Which sausage should you choose for the BBQ?
“The tastiest” is a matter of preference. For each type, check whether the product is raw, pre-cooked or ready to eat. The name alone does not always give enough information.
Merguez
A spicy, North African-inspired sausage with recipes that may include chilli, cumin and coriander. Check the meats and ingredients in your chosen sausage. A thin merguez requires different cooking from a thick sausage, but a fixed number of minutes does not prove safe doneness.
Bratwurst
A German sausage category with different regional recipes. In particular, check whether your bratwurst is raw or already pre-cooked. Cook with controlled heat and follow the instructions; a fixed twelve to fifteen minutes is not universal cooking advice.
Boerewors
A South African sausage often prepared in a coil. Coriander seeds and vinegar feature in recipes, but composition varies. Handle a raw coil gently to avoid unnecessary tearing. More about braai and boerewors.
Fresh chorizo
Check that you are using fresh chorizo that needs cooking rather than automatically assuming a dried variety. Spanish and Mexican recipes are not the same. Fat dripping onto the heat source can cause flames: use a suitable indirect zone and briefly colour over controlled direct heat if needed.
Chicken sausage
Fat content varies by product; chicken sausage is not automatically leaner than every other sausage. Avoid intense heat and check that raw chicken sausage reaches at least 74°C in the centre. Follow the product instructions too.
Smoked sausage
“Smoked” does not automatically mean “fully cooked”. Read the packaging to determine whether the sausage still needs cooking or only warming. Follow that product’s instructions. Scoring is optional and can allow fat and moisture to escape.
How can you reduce sausage splitting?
- Avoid unnecessary piercing: damaging the casing can release moisture and fat. Measuring with a suitable food thermometer remains important; “never pierce” is not a reason to skip checking doneness.
- Use a suitable indirect setup: cook raw sausages through with controlled heat according to product instructions, then briefly use direct heat for colour if needed. Not every product requires exactly the same sequence.
- Limit intense direct heat: a burnt or split exterior may accompany a still-raw centre. No method guarantees every casing stays intact.
- Turn gently when needed: use tongs and assess actual colour and heat. Turning every two to three minutes is not compulsory for every sausage.
- Check the centre: follow suitable cooking advice for the ingredients and prior processing. For raw chicken sausage, this guide uses at least 74°C. Use a suitable thermometer in the thickest part and sample several sausages when cooking a batch. Do not automatically apply a rule for intact meat to minced meat.
Brown colour, clear juices or fixed grilling times are not reliable substitutes for a suitable temperature check. Keep raw and cooked sausages, plates and utensils separate.
Do rubs work on sausages?
A thin layer of dry rub can add flavour. Sausages are often already seasoned and salted, so additional rub is optional. Check ingredients and allergens in both sausage and rub, and avoid an overly salty or hot combination. A rub does not guarantee caramelisation or crust and can burn under intense heat.
- Merguez with Shawarma BBQ Rub: a suggestion for extra warm spice notes, not a fixed regional rule.
- Bratwurst with Memphis BBQ Rub: a sweet-smoky contrast.
- Fresh chorizo with Tex-Mex BBQ Rub: an extra spicy direction if the sausage needs it.
Set aside a working portion of rub and keep the stock free from raw meat juices and used utensils. Making sausages or burgers from mince yourself? See the guide to the best rub for sausages and burgers for seasoning and dosing.