Chicken sausage needs a gentle hand on the grill, that’s probably the first thing anyone should know before tossing these lean links on the heat. Sure, they might look like their pork cousins, but chicken sausages are a different beast entirely. Too hot, they’ll split. Too long, they’ll dry out faster than concrete in July. But here’s the thing: get it right, and you’re looking at some seriously good eating that won’t leave you feeling like you need a nap afterward. From picking the right brand (yes, it matters) to mastering that perfect char without turning them into hockey pucks, there’s actually a method to all this. Keep reading, your grill game’s about to level up.
Key Takeaways
- Choose chicken sausages with good fat content, natural casings, and robust seasoning for juicy grilling results.
- Grill over medium heat, turn frequently, and consider poaching or using pre-cooked sausages to avoid drying or bursting.
- Brands like Amylu, Al Fresco, and Bilinski’s offer flavorful, juicy options that hold up well on the grill.
Best Chicken Sausage Brands for Grilling
Amylu Italian Chicken Sausage
The garlic and fennel in these just work. There’s this nice heat that sneaks up on you, nothing crazy. And yeah, they wrap each sausage individually which seems like a lot but comes in handy. Each one’s about 100 calories with 13 grams of protein. They’ve got enough fat to keep things juicy without going overboard. If you want to elevate your backyard BBQ, exploring best chicken sausage for grilling options like these can really improve your results.
Al Fresco Sweet Italian
These folks know what they’re doing. The flavor’s classic Italian but won’t weigh you down like regular sausage. There’s fennel in there but it’s not trying too hard. Somehow they keep everything juicy without turning greasy. Got different flavors too, and their spicy one’s pretty good. About 110 calories, 13 grams of protein per link.
Bilinski’s Mild Italian with Bell Peppers
So these guys go organic, and they do something different. Those bell peppers really make it work, giving this natural sweetness that just fits. It’s not as in your face as some others but sometimes that’s exactly what you want. Simple ingredients, good taste.
Nature’s Promise Sweet Italian
Another organic option that doesn’t taste like healthy food. They use fennel, paprika, black pepper, onions, but everything stays balanced. You can still tell it’s chicken. Kind of right in the middle, flavor wise. Good clean ingredients.
What Makes a Good Grilling Sausage
Credits: Parks and Pizza
Most people buy whatever’s on sale then wonder why it tastes like cardboard. But there’s actually stuff going on behind the scenes that makes some sausages work better on the grill than others.
Juiciness and Texture
Chicken’s naturally pretty lean. That’s usually good but not when you’re making sausages. You need some fat or they’ll dry out fast. Those natural casings (the ones made from pork) aren’t just for show. They give you that nice snap when you bite in and keep all the juice where it belongs. For those who want a comprehensive guide to grill chicken sausage, focusing on ingredient quality and technique is essential.
Seasoning
Italian seasonings just work with chicken sausage. Fennel, garlic, basil, they all hang on even when things get hot. Some brands throw in paprika or jalapeños which can work if they don’t go crazy with it. But you gotta find that middle ground with seasoning.
Casings Matter
Natural casings cost more but they’re worth it for grilling. The fake ones look fine but love to split open at the worst time. Natural ones shrink with the meat while it cooks. Keep everything together.
The Health Stuff
This is where chicken sausage really shines. You get all the fun of grilling sausages without feeling guilty after. Most have about 13 grams of protein and way less fat than pork versions. Some don’t even have gluten or added sugar. Pretty good deal for something that tastes this good.
Practical Grilling Techniques for Optimal Chicken Sausage Results
Spent the last few years watching people mess up perfectly good chicken sausages on their grills. Painful. The worst part? Everyone thinks they’re some kind of grill master until their dinner ends up looking like charcoal.
Heat Management
Listen. Keep it at 350 degrees and you’ll be fine. People always wanna crank that heat up thinking it’ll make things go faster. Nope. Just gives you that classic burnt outside, raw inside situation. Nobody wants that.[1]
Turning Those Bad Boys
Here’s the thing about chicken sausages. They need attention. Like, real attention. Every few minutes, give them a quarter turn. Boring? Yeah. Is it worth it? Absolutely. And trust me on this one, every grill’s got its own personality with hot spots that’ll surprise you.
Prep Work
Can we talk about that old myth about poking holes in sausages? Just stop. Start them on the cool side, finish hot. Some people throw them in beer first. Not gonna lie, it works pretty good. But for the love of everything holy, don’t boil them. Pre cooked OptionsGot no patience? Grab the pre cooked ones. They just need warming up. Different texture sure, but you’d have to try real hard to mess these up.
Brand Breakdown
Amylu makes them juicy. Real juicy. Their Italian Chicken Sausage with Peppers & Onions clocks in around 100 calories and packs 13 g of protein per link, about 50% of its calories from protein.[2]But those Trader Joe’s ones? Snap like bubble wrap when you bite them. That pork casing they use is no joke.Al Fresco thinks everyone wants an Italian grandma’s secret recipe in their sausage. Fennel city. Nature’s Promise? They play it cool. Simple stuff. Black pepper. Paprika. Done. Clean eating types love Bilinski’s and Nature’s Promise. No dictionary required to read the ingredients. Just regular food stuff. Calories and whatnot? About 100 to 110 per link. Thirteen grams of protein. Not too rough on the waistline. Have another one. Live a little.
Stuff You Should Know About Grilling Chicken Sausages
Been there. Standing at the grill with frozen sausages. Raw chicken everywhere. The tongs are a mess. Your guests are hungry. And you’re wondering why nobody told you about this stuff before.
Smart Storage Tricks
Look, those Amylu sausages wrapped up all fancy aren’t just showing off. They’re actually perfect when you just need one or two links for dinner. Nobody wants that half empty package sitting in the fridge getting gross. Most brands freeze pretty well for a few months. But check the label first. Trust me on this one.
What Else Goes on That Grill
Seriously though. A naked bun? We can do grilled chicken sausage better. Slice up some peppers, onions, whatever looks fresh at the store. Little oil, some salt. Throw em on the grill. They’ll get all charred and amazing while your sausages cook. Yeah mustard’s good. Sauerkraut too. But try some fresh mango salsa if you’re feeling fancy. Just don’t go crazy with toppings.
Getting Past Plain Old Italian
Sure Italian style’s everywhere. But there’s other stuff out there that’s pretty great. Some places make this chicken chorizo that’ll surprise you. Usually there’s garlic herb ones hiding somewhere in the case too. Oh and those smoked ones? Already cooked. Just need heating up. Easy.
Don’t Make People Sick
Real talk. Food poisoning ruins everything. Get these babies to 165 degrees inside. Use an actual thermometer. Your gut feeling isn’t gonna cut it here. Keep the raw chicken stuff separate. And wash your hands for real. None of that quick rinse nonsense. Basic stuff but people mess it up all the time.
FAQ
What are some chicken sausage grilling tips that help grilling chicken sausage safely and keep them juicy?
Warm sausage to room temp before you grill it, and use medium heat to keep it moist and stop it from bursting. Set up direct and indirect heat zones, start low, then finish over higher heat for a nice brown surface. This balance lets you grill chicken sausage safely while also keeping it juicy.
What’s the best grilling chicken sausage temperature, and what’s the proper chicken sausage cooking time to avoid drying?
To stay tender and fully cooked, chicken sausage needs to reach an internal temperature of 165°F. For uncooked sausage, grill it about six to eight minutes per side. For pre cooked chicken sausage, grill it gently for three to four minutes per side. That helps lock in moisture and avoids drying.
How can I grill chicken sausage with bell peppers and onions or other chicken sausage and vegetables grill combos that taste great?
Slice the sausage with bell peppers and onions and place them on cooler parts of the grill. Turn them often so the vegetables soften without burning and the sausage stays juicy. This mix of sausage and vegetables grill style keeps food moist and adds real flavor without fuss.
What’s a smart way to use pre-cooked chicken sausage grill tactics so the sausage gets nice grill marks and stays moist?
For pre‑cooked chicken sausage grill, heat it over medium-low flames for about three to four minutes per side. That gives you great grill marks without overcooking. Flip often so it browns evenly and stays juicy, quick and easy, no guessing.
Are there good chicken sausage recipes that use spices, natural casing chicken sausage, or chicken sausage with garlic and herbs?
Yes, simple and tasty chicken sausage recipes include threading sausages with garlic, herbs, bell pepper chicken sausage, or fennel seeds onto skewers. A light brush of paprika or pepper seasoning brightens flavor, and keeping the natural casing means it holds together and stays moist, perfect for easy, everyday cooking.
Conclusion
Natural casings make a big difference on these. You’ll need decent fat content at least 20% or they might end up like cardboard. Temperature control’s probably the trickiest part, gotta keep rotating them every couple minutes (those flare-ups can ruin everything). Simple process when you think about it: good meat, right temp, constant attention. And yeah, beats anything from the store. Nothing fancy about it, just good old-fashioned cooking that works..
Related Articles
- https://milkwoodrestaurant.com/best-quality-chicken-sausage/
- https://milkwoodrestaurant.com/how-to-grill-chicken-sausage/
- https://milkwoodrestaurant.com/chicken-sausage-recipes-grill/
References
- https://www.thedailymeal.com/1416949/common-cooking-sausage-mistakes/
- https://www.eatthismuch.com/calories/italian-chicken-sausages-with-peppers-onion-4214350
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I’m Mary R. Q. , a seasoned professional chef dedicated to elevating home cooking experiences. Through my expertise in the culinary arts, I provide practical cooking tips and insightful reviews of kitchen utensils on my blog, milkwoodrestaurant.com. As a passionate advocate for transforming everyday meals into extraordinary culinary adventures, I aim to empower home cooks with the knowledge and tools they need to create delicious and memorable dishes. I’m also an author of the book “1,001 Kitchen Tips & Tricks: Helpful Hints for Cooking, Baking, and Cleaning (1,001 Tips & Tricks)” which is sold on Amazon. Join me on a flavorful journey as we explore the art of cooking and the essential tools that make it a joy.
