Grill chicken sausages for 10 to 15 minutes over medium heat (around 350°F to 400°F / 175°C to 200°C). This timing ensures thorough cooking without burning the casing. Always verify doneness with a meat thermometer.

Key Grilling Variables

• Sausage Size/Thickness: Thicker sausages (e.g., bratwurst-style) require longer, up to 18-20 minutes.
• Grill Type: Gas grills heat more evenly; charcoal may have hotspots requiring more rotation.
• Starting Temperature: Sausages placed directly from fridge to grill need ~2-4 extra minutes.

Optimal Grilling Method

Preheat grill to medium heat. Place sausages on the grates diagonally for better sear marks. Rotate every 3-4 minutes using tongs (avoid piercing). Close the lid between rotations to retain heat and promote even cooking.

Critical Doneness Check

Internal temperature must reach 165°F (74°C) when measured at the sausage's thickest point using an instant-read thermometer. Color alone is unreliable. If no thermometer is available, cut into one sausage: juices should run clear with no pink meat.

Resting Step

Transfer sausages to a clean plate and rest for 3-5 minutes before serving. This allows juices to redistribute, enhancing texture and flavor.

Flare-Up Management

Move sausages to a cooler grill zone temporarily if flare-ups occur due to dripping fat. Prevent sticking by lightly oiling grates before heating, not after.