Grilling sausages - what you should know

The secret to a perfectly prepared sausage starts with the set-up. Many crave the nostalgia of old-school charcoal, and high-quality briquettes offer a longer-term burn that distributes the heat evenly without compromising the fresh, smoky flavour of a spicy merguez or a hearty kielbasa.

From England to Italy and from Poland to Spain, the appeal of a charcoal barbecue is universal. Baudrexel confirms, “You have wonderful gas grills these days which deliver amazing results, but I prefer the smoky flavour which grilling on briquettes imparts to the sausages.”

“I like to use a chimney starter when getting my briquettes ready, because it is so fast and effective,” he says. The aerated chamber in the Rapidfire Chimney Starter keeps the fire burning below your briquettes as they heat up, and the sturdy handle protects your hands while transferring the coals from the cylinder into the barbecue. “If you want to do longer cooking sessions like smoking these sausages, you need to use good-quality fuel that burns steadily over a longer period of time,” says Baudrexel. Now let’s get grilling!