Seared Italian Sausages

One of our favorite meals are Italian sausages with Italian pasta salad. I've written about the pasta salad before, and how I tried a reverse sear with the sausages. This time I decided to cook them over direct heat.

I fired up the grill with the torch. I can literally get it started in less than a minute if I want to with that thing. It's a godsend.

I shut the dome once flames were rising from the premium Saffire lump charcoal. Then I shut the dome and let the temperature rise to 500 degrees. I added some hickory wood chips and threw on the sausages.

They cooked for about 3-4 minutes a side. One needed a little extra love (an extra minute on the grill). I plated them and let them rest for a few minutes while Amy finished up the salad.

Once the Italian pasta salad was finished, I put a little Italian dressing on the bun, and threw on the sausage. Take a look.

Overall, I prefer the seared version. I didn't lose any juiciness and the cook time was so much shorter!

I'll be sure to post more pictures from the grill this week! Have a great one!

4/28/2016 UPDATE

I tried adding Mesquite smoke when I smoked sausages again. I really need to be more patient and run the temperature higher. They turned out juicy and took on the smoke but they shriveled a little coming off. Just have to be patient and let the grill come up to at least 450 degrees before throwing them on.

I did like the coloring though. Check it out!