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.


6 plump Italian sausages 
1/2 cup Garlic olive oil
1 cup Traditional balsamic
1/2 tsp Kosher salt
1 tsp fresh ground pepper
Marinade: Whisk all ingredients in small bowl until creamy (not sausages). Lightly score sausages with knife. Place sausages in resealable plastic bag. Leaving 1/4 cup marinade to use as a drizzle, pour the rest in plastic bag, and gently press into sausages. Set aside to marinate for one hour or overnight in fridge. 
Grilling: Preheat one side of grill to 400° and the other side off. Lightly oil grates. Remove sausages from bag and drain excess marinade. Place sausages directly over the heat source on the hot side of the grill. Sear for 1-2 minutes per side to char, then move them to the "off" side of the grill. This is where the indirect grilling process begins. Close lid to create an oven-like environment. This helps the heat circulate around the sausages, cooking them evenly and gently. Cook sausages for 15 to 25 minutes depending on size and thickness until internal temp reaches 160°. Remove from grill and let rest for 5 minutes. Serve as a main meat course or place on toasted rolls, adding your favourite toppings including grilled veggies that you can also cook on the "off" side of the grill while cooking sausages.