Beer-Simmered Grilled Sausages
September 3, 2017
- A needle or pin and a cork
- 3 pounds uncooked sausages
- 1 onion, thinly sliced
- 3 cups beer, as needed
- 1 tablespoon vegetable oil
- Mustard, for serving
- 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 sauté pan. Place the sausages on top and add beer and water to cover (the ratio should be about 3 parts beer, 1 part water). Place the pan over medium heat and gradually bring the liquid to a simmer. Poach the sausages until half-cooked, 4 to 5 minutes. Transfer the sausages to a rack on a baking sheet to drain or drain in a colander. Separate 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 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. Use a slender metal skewer to test for doneness. 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.