How to Grill Sausage on Gas Grill?-Summer is one of the best and most enjoyable times of the year. Nothing says summer like a warm barbecue in your backyard with family and friends, sharing laughs while sipping on ice-cold drinks as you enjoy each other’s company. If you’re like us, one of your all-time favorite treats to grill are sausages! Cooking sausage on a gas grill isn’t difficult; it just takes a few tips that will result in juicy and perfectly cooked links every time. In this post, we will discuss step-by-step how to easily achieve that perfect flavor for your weekend grilling get-togethers.
What is a Sausage?
What is Sausage?
Sausage is a seasoned mix of ground meat (often pork, beef, or poultry) encased in natural or artificial skin. Depending on the region, spices vary — giving us famous types like Italian sausage, bratwurst (Germany), kielbasa (Poland), or chorizo (Spain/Mexico).
Most Popular Types of Sausage for Grilling
| Sausage Type | Origin | Flavor Profile |
|---|---|---|
| Italian Sausage | Italy | Fennel, garlic, pepper, often spicy |
| Bratwurst | Germany | Milder, with nutmeg and coriander |
| Chorizo | Spain/Mexico | Spicy, smoky, garlic-heavy |
| Andouille | Louisiana/France | Smoky, bold, used in jambalaya |
| Kielbasa | Poland | Smoky, garlic-rich, thick casing |
What You Need to Grill Sausage
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Fresh or pre-cooked sausage links
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Gas grill (with lid)
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Grill brush, tongs
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Oil or butter for basting
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Meat thermometer
Optional:
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Beer or broth for parboiling (if starting with raw sausage)
Step-by-Step: How to Grill Sausage on a Gas Grill
Step 1: Preheat Your Grill
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Heat your gas grill to medium heat (about 350°F / 175°C).
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Brush the grates with oil to prevent sticking.
Step 2: Prepare the Sausage
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If raw, you may want to parboil in water or beer for 8–10 minutes.
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If pre-cooked, allow it to come to room temperature.
Step 3: Start with Indirect Heat
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Place sausages away from direct flames, on the cooler side of the grill.
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Close the lid and cook slowly for 15–20 minutes, turning every few minutes.
Step 4: Finish on Direct Heat
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Move sausages over direct flame to crisp the skin for 2–3 minutes per side.
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Watch carefully to avoid flare-ups.
Step 5: Check Internal Temperature
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Use a meat thermometer: Internal temp should reach 160°F (71°C) for pork or beef, and 165°F (74°C) for poultry.
Step 6: Rest Before Serving
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Let sausages rest for 3–5 minutes before cutting to retain juices.
Tips for Grilling Sausage Like a Pro
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Don’t poke holes — it releases juices and dries out the sausage.
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Oil lightly before grilling for a better crust.
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Turn frequently to avoid burning.
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Use a lid to control flare-ups from dripping fat.
Bonus: Flavor Ideas
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Brush with BBQ sauce or beer glaze in the final minutes.
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Try a herb butter finish: Melted butter + parsley + garlic = magic.
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Serve with grilled onions, peppers, or sauerkraut for extra flair.
Safety Tips
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Always cook sausage to safe internal temp (160–165°F).
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Keep children and pets away from open grills.
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Store cooked sausage safely — refrigerate within 2 hours.
FAQs: Grilling Sausage
Q: Should I boil sausage before grilling?
A: Not necessary, but parboiling helps ensure even cooking and reduces grill time.
Q: Why did my sausage burst open?
A: Over high heat or too much direct flame. Cook low and slow, then finish hot.
Q: Can I grill frozen sausage?
A: Thaw first for best results. Otherwise, cook much slower over indirect heat.
Final Thoughts
Grilling sausages on a gas grill is easy once you know the process. With the right prep, temperature, and timing, you can serve up perfectly juicy, golden-brown sausages that everyone will love.
Randolph Castillo is the owner of a restaurant barbecue and pub. He also has his own cooking blog, where he specializes in baked goods. Randolph is an experienced chef and loves to review different grills and kitchen tools. He is always looking for ways to improve his cooking skills.