Italian pork sausages are an absolute delight, both in taste and in affordability. Crispy, charred skin, a juicy explosion with every mouthful makes them a backyard grilling feast. But to get the perfect char and maximum juiciness, we have a grilling trick: the technique of indirect grilling, or as some call it, zone grilling. It's the perfect approach, especially when dealing with thicker sausages, as it ensures even cooking throughout, sparing them from too much charring and worse, a dry inside.
[To grill smoked or cured sausages like kielbasa, bratwurst or chorizo, there's no need for indirect grilling. Just fire up the grill on medium-high, place sausages on greased grates, heat through, getting as much char as desired.]
To make these fresh pork sausages even better we bathe them in a marinade of Garlic EVOO and the dark, velvety goodness of Traditional balsamic but you can substitute any two our Most Delicious Duos if you're feeling a bit more enterprising.
INGREDIENTS:6 plump Italian sausages
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