Instructions

1. Fill the grill with charcoal and light as usual, following the directions on the bag of charcoal.

2. Place a grill grate seven to nine inches above the charcoal when you see white ash-covered coals and glowing embers. Cook no higher than this low heat level to prevent splitting the skins.

3. Poach the sausages in beer before grilling to add flavor. Fill a saucepan with 32 ounces of beer or water or an equal parts mixture of both. Bring to a boil over medium high heat. Place the sausages in the boiling beer/water and boil for 10 minutes covered. Remove the sausages from the pot until ready to grill.

4. Place the sausage links on the grill perpendicular to the grates of the grill so the links do not fall through.

5. Place the grill lid in place to cover the grill throughout the cooking time.

6. After 10 minutes, lift the lid and turn the sausages over with tongs. Poking or stabbing at the sausages during grilling will release their juices, making the cooked meat dry.

7. Replace the lid and continue to cook for another 15 to 20 minutes, turning the sausages every 10 minutes.

8. Remove the sausages with tongs to a serving platter when browned. Insert a meat thermometer into the center of a sausage to determine its doneness, and look for a temperature at least 165 degrees Fahrenheit.

9. Serve with hot dog buns and fixings, or alone.