Grilling chicken sausage links can be a satisfying and flavorful experience,unless, of course, they turn out dry, split, or unevenly cooked. Whether you’re preparing a casual backyard BBQ or a weeknight dinner, learning how to grill chicken sausage links without drying them out is the key to juicy perfection. This guide gives you not just a method, but a reliable framework to keep every bite flavorful and moist. Use high-quality chicken sausage links, let them warm up a bit, and brush lightly with oil. Grill raw links first over indirect heat, turning every few minutes for even cooking, then finish over direct heat for a crisp skin. Pre-cooked links just need direct heat until they’re hot and marked. Always check for 165°F inside, and rest them for five minutes before serving.
Key Takeaways
- Use two heat zones: indirect for raw links, direct for browning and pre-cooked.
- Always reach 165°F internal temperature for safety.
- Rest the sausages 5 minutes before serving for the best texture.
Why Chicken Sausage Needs Special Care on the Grill
Chicken sausage has a lower fat content than pork sausage, which means less margin for error. It’s leaner, which is great for health, but makes it more vulnerable to drying out. The casing is delicate, and the meat inside cooks fast, too fast if you’re not careful.In contrast to fattier pork sausages that can handle more aggressive heat, chicken sausage benefits from a gentle, consistent grill method.
Grilling Chicken Sausage: Observations from the First Sizzle
Credit : @RachaelRayShow
You notice the difference right away. Raw chicken sausage links give off a gentle hiss as they hit the grates, not a roaring sizzle. That’s what you want. Too much heat and the skin splits, juices run, and you’re left with dry sausage. Every backyard cook has seen it happen. The secret is a careful balance of steady heat, frequent turning, and patience.
Choosing and Prepping Your Chicken Sausage Links
- Find good sausage first. Raw or pre-cooked, it matters. The fresher, the more forgiving it’ll be on the grill. Take the links out of the fridge about half an hour before grilling. Cold sausage on a hot grill cooks unevenly burnt outside, raw inside. Letting them sit, even just thirty minutes, makes a difference.
- Brush lightly with oil. Not too much, just enough so they don’t stick.
- For raw links, prick gently with a fork once or twice. Not too many holes or you’ll lose all the juice. This helps preserve the sausage’s underlying nutritional integrity and moisture during grilling.
- Don’t skip this part. I’ve forgotten before, and the sausages stuck, tearing the skin.
Setting Up Your Grill: The Two-Zone Method
You need two heat zones. One side medium, one side hotter. On a gas grill, turn half the burners to medium (about 350–400°F), leave the other half higher. On charcoal, bank coals to one side.
- Let the grill preheat for 10–15 minutes.
- Scrub the grates and oil them. That’s how you get those clean grill marks and avoid sticking.
- The two-zone setup is what saves you when you get distracted. If the links start to brown too fast, slide them to the cooler side.
Grilling Raw Chicken Sausage Links
Raw chicken sausage takes the most care. Always start over indirect heat, the cooler side.Place sausages on the indirect side, lid closed.Turn every 3–5 minutes. This keeps them from burning on one side and cooks them evenly. I’ve had links burst open from too much direct heat. It’s always better to take it slow. This slow rotation technique helps ensure consistency in your grilling approach.Total time: about 15–18 minutes, usually 6–10 minutes per side.Move to the direct heat for the last 2–3 minutes per side. This crisps the skin and gives you color.Check with a thermometer: you want 165°F inside, measured in the thickest part.
Grilling Pre-Cooked Chicken Sausage Links
Pre-cooked chicken sausage is easierjust heat and crisp.
- Put directly over medium heat.
- Grill 3–4 minutes per side, turning once.
- Look for deep grill marks and a heated core. Still, check for 165°F inside.
- Don’t walk away. (1) Pre-cooked links can burn quickly if you aren’t watching.
Resting and Serving
Once they’re done, let the sausages rest on a plate for five minutes. Tent loosely with foil. This is the step that keeps juices inside instead of running all over your cutting board. I used to skip this, thinking it didn’t matter, but the difference is clear juicier, tastier sausage every time.
Quick Reference Table
| Step | Details |
| Grill setup | Two zones: indirect (medium) & direct (high) |
| Raw sausage cook time | 15–18 min total (6–10 min/side, finish direct) |
| Pre-cooked sausage | 3–4 min per side on direct heat |
| Internal temperature | 165°F (74°C) |
| Turning frequency | Every 3–5 minutes |
| Resting time | 5 minutes |
| Prep | Oil lightly, prick (raw only) |
Serving Suggestions
Once rested, serve on toasted buns. Try toppings like grilled onions, peppers, spicy mustard, or sauerkraut. Or skip the bread and pair with grilled vegetables. At my last cookout, I put out roasted peppers and a big bowl of mustardhalf the links never made it to buns. People just ate them as they were.
Mistakes and Fixes
- Too much direct heat splits the skins. Use indirect first.
- Turning too little? You get burnt spots. Turn every few minutes.
- Overcooking dries them out. Use a thermometer, not just your eyes.
- Slicing too soon lets the juices run out. Wait five minutes.
Extra Tips for Perfect Sausages
- Add a smoky note: Toss in applewood or hickory chips on charcoal for an aromatic touch.
- Experiment with glazes: Lightly brush sausages with honey-mustard or balsamic glaze in the last minute of cooking.
- Grilled sides: Pair sausages with grilled corn, zucchini, or peppers on the indirect side while they cook.
Conclusion
Always keep a spray bottle nearby for flare-ups. Simmering first works for big crowds or thicker links. If you’re unsure, cut into one link to check doneness, but only after it’s rested. Whether you’re using traditional methods or exploring different chicken sausage cooking techniques, the best links are made with patience, not just heat. Grill slowly, turn often, rest before serving. Your guests will taste the difference, and maybe even notice the care you put in if the sausages last long enough to make it to the table.
FAQ
How do I grill chicken sausage links without drying them out?
To keep chicken sausage links juicy, grill them over medium heat and don’t rush. Let them cook slowly for about 10 to 15 minutes, flipping every few minutes. Avoid high heat, which splits the casing and dries the inside. Let them rest for 5 minutes after grilling so the juices stay put.
Can I use a grill pan to cook chicken sausage links and still keep them juicy?
Yes, a grill pan works well. Heat it to medium and brush lightly with oil. Turn the sausage links often for even cooking and grill marks. Let them reach 165°F inside, then rest them to keep all that juicy goodness inside (2)
What is the best way to grill chicken sausage links without drying them out?
To grill chicken sausage links without drying them out, start with medium heat and use a two-zone grilling setup. Cook the sausages over indirect heat first, turning them every few minutes to ensure even cooking. This prevents the casing from burning while the inside cooks thoroughly. Move them to direct heat for the last few minutes to get a crisp, golden exterior. Always check the internal temperature with a meat thermometer—it should reach 165°F. Let them rest for 5 minutes after grilling to keep the juices locked in.
How long does it take to grill chicken sausage links evenly?
Grilling chicken sausage links typically takes 12–15 minutes, depending on their thickness and whether they are raw or pre-cooked. Start over indirect heat for about 8–10 minutes to cook the inside without charring the outside. Finish over direct heat for 3–5 minutes to add color and crispness. Turning the sausages every 2–3 minutes helps them cook evenly on all sides. To ensure food safety, use a thermometer to confirm the internal temperature has reached 165°F before serving.
Can I grill chicken sausage links on a gas grill or charcoal grill?
Yes, chicken sausage links can be grilled on both gas and charcoal grills with excellent results. On a gas grill, preheat to medium heat and create a two-zone cooking area. On a charcoal grill, push hot coals to one side for indirect heat. Start by placing the sausages on the cooler side of the grill to cook gently, then finish over the hotter side for a crispy surface. Always monitor the temperature to avoid flare-ups or overcooking, which can cause the sausages to split or dry out.
Should I oil chicken sausage links before grilling?
Lightly brushing chicken sausage links with oil before grilling helps prevent the casing from sticking to the grates and adds a slight shine. Use a neutral oil with a high smoke point, such as canola or sunflower oil. Avoid using too much oil, as it can cause flare-ups, especially on charcoal grills. If the sausages are pre-seasoned or contain high natural fat content, a thin coat of oil on the grill grates alone may be enough to keep them from sticking.
What are the tips for achieving the best flavor when grilling chicken sausage links?
For the best flavor, preheat the grill and let the sausages come to room temperature before grilling. Use indirect heat to cook them gently, then finish over direct heat for smoky char marks. You can add wood chips or soaked herbs to a charcoal grill for a subtle, smoky taste. Avoid piercing the sausages, as this releases juices and reduces flavor. Pairing grilled chicken sausage links with fresh vegetables, mustard, or grilled buns adds to the overall taste experience.
Related Articles
- https://milkwoodrestaurant.com/nutritional/
- https://milkwoodrestaurant.com/grilling/
- https://milkwoodrestaurant.com/chicken-sausage-cooking-techniques/
References
- https://beatthebudget.com/recipe/how-to-cook-chicken-sausage/
- https://www.charbroil.com/how-tos/grill-temp-for-chicken-sausage?srsltid=AfmBOoqXnNW7RQBSLfJugYNyV2LwI_wq5GI4-4Mq4IkkeckcA3TqcEqu
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