exterior Simultaneously overcooked and undercooked Not good What happened: Another product of high-heat cooking This time you wised up and put the sausage on a moderately hot grill But you still end up with a sausage that cooks too fast, overcooking the exterior before the center has a chance to come up to temperature The Unloved Grandmother OK, so this time you take it to the opposite extreme, cooking the sausage the entire way through on the cooler side of the grill You get a tiny bit of browning, with no bursting at all, and when you pull it off the heat, it looks plump and juicy as can be— but within moments, it deflates like a sad balloon, a wrinkled, dry shell of its former self What happened: With not enough heat, by the time you get any significant browning on the exterior, the ...OK, so this time you take it to the opposite extreme, cooking the sausage the entire way through on the cooler side of the grill You get a tiny bit of browning, with no bursting at all, and when you pull it off the heat, it looks plump and juicy as can be—... wrinkled, dry shell of its former self What happened: With not enough heat, by the time you get any significant browning on the exterior, the