Trio Of Sausages Recipe

Bring to room temperature

Remove all sausages from refrigeration and let sit, covered, at room temperature for 20–30 minutes before cooking. This promotes even cooking.

Check and dry

Pat each sausage dry with paper towels. Check for any small air pockets or twists in the casing; prick any large air pockets once with a toothpick to prevent bursting.

Make basting glaze

In a small bowl combine olive oil, Dijon mustard, brown sugar, smoked paprika, garlic powder, 1/2 tsp coarse sea salt and 1/2 tsp black pepper. Reserve remaining salt and pepper to finish. If using, squeeze the juice of half a lemon into the glaze and whisk to emulsify.

Lightly brush sausages

Using a brush or spoon, coat each sausage lightly and evenly with the glaze. Do not oversaturate — just a thin layer to promote color and flavor while grilling.

Preheat grill

Preheat your grill to medium-high heat (about 375–425°F / 190–220°C). Oil the grates or brush a little oil on the sausages to reduce sticking.

Sear and cook

Place sausages on the hottest part of the grill and sear for 2–3 minutes per side, rotating to get a good color on all sides. Watch closely for flare-ups, especially with the wild boar which may have a bit more fat.

Move to indirect heat

After achieving a golden-brown sear (about 2–3 minutes per side), move sausages to indirect heat or a cooler part of the grill, close the lid, and continue cooking for another 6–10 minutes, turning once halfway through, until internal temperatures reach: chicken sausages 165°F (74°C), beef and wild boar sausages 160°F (71°C). Use an instant-read thermometer inserted into the center without touching the casing.

Baste and rest

During the last 2 minutes of cooking, brush another thin coat of the glaze onto the sausages for shine and flavor. Remove sausages from the grill when at target temperatures and transfer to a plate; loosely tent with foil and rest 5 minutes to let juices redistribute.

Toast buns

While sausages rest, place buns cut-side down on the grill over direct heat for 30–60 seconds until lightly toasted and marked. Watch closely to avoid burning.

Assemble

Slice each sausage lengthwise if desired, or leave whole. Place sausage in bun, top with pickles, caramelized onion or relish, a smear of mustard or ketchup, and a sprinkle of chopped parsley if using. Season with remaining coarse salt and black pepper to taste.

Serving suggestion

Serve the 6 sausages family-style on a platter so guests can mix and match — recommended: 1 sausage per adult as part of a larger meal, or 2 sausages per hungrier guest. Provide extra condiments and a wedge of the remaining lemon for squeezing.