skillet with melted butter or oil Add the hot cooked sausages and sauté them briefly, just until both sides are browned You should be able to this in just a few minutes, during which time the interior temperature of the sausage will rise to around 160°F, resulting a sausages that are perfectly cooked both inside and out Cooking Sausage Links on the Grill How does this method translate to the grill? There are a couple of options The simplest is to build a two-zone indirect fire with all the coals placed under half of the grill (or half the burners shut off) Place the sausages on the cooler side of the grill, cover it, and cook until the sausages reach 140° to 150°F Then transfer them over to the hotter side for some last-minute browning An even better but slightly more involved method is to partially fill an aluminum foil pan with moist, flavorful ingredients—say, sauerkraut and its liquid or some sliced onions and apples with a cup of beer—place the sausages in it, and set it on the hot side of the grill As the contents come to a simmer and steam, the sausages will cook through gently Once they reach 140° to 150°F, slide the pan over to the cooler side of the grill, sear the sausages directly over the coals, and then return them to the pan to stay warm until ready to serve While grilling gently is far better than grilling hard and fast, the pan-grill method is even better, with a moisture-loss savings of about 50 percent compared to highheat grilling WEIGHT LOSS BY PERCENTAGE OF STARTING WEIGHT ... onions and apples with a cup of beer—place the sausages in it, and set it on the hot side of the grill As the contents come to a simmer and steam, the sausages will cook through gently Once they reach 140° to 150°F, slide the pan over to... Once they reach 140° to 150°F, slide the pan over to the cooler side of the grill, sear the sausages directly over the coals, and then return them to the pan to stay warm until ready to serve While grilling gently is far better than grilling... the coals, and then return them to the pan to stay warm until ready to serve While grilling gently is far better than grilling hard and fast, the pan-grill method is even better, with a moisture-loss savings of about 50 percent compared to highheat grilling