Grilled Pork Sausage Recipe

Bring sausages to room temperature

Remove the sausages from the refrigerator 20–30 minutes before grilling so they come closer to room temperature. This promotes even cooking.

Preheat grill

Preheat your gas grill to medium (about 350–400°F / 175–205°C). If using charcoal, arrange coals for a medium heat with a hotter zone and a cooler zone for indirect cooking.

Season sausages

Pat sausages dry with paper towel. In a small bowl mix olive oil, kosher salt, black pepper, smoked paprika, and garlic powder. Brush or rub the oil-spice mixture evenly over each sausage so they are lightly coated.

Sear over direct heat

Place sausages directly over the medium heat. Grill for 2–3 minutes per side, turning every 2–3 minutes, until they have good grill marks and are starting to brown. Use tongs — avoid piercing the sausages so juices stay inside.

Finish over indirect heat

After searing, move the sausages to the cooler (indirect) side of the grill. Close the lid and continue cooking for 8–12 minutes, turning occasionally, until an instant-read thermometer inserted into the thickest part reads 160°F (71°C) for typical pork sausage (or follow package guidance). Total cooking time should be about 12–18 minutes depending on sausage size.

Rest sausages

Transfer sausages to a plate and cover loosely with foil. Let rest 5 minutes to allow juices to redistribute and for carryover cooking to reach final temperature.

Grill vegetables (optional)

While sausages rest (or concurrently), brush the sliced onion and bell pepper with a little oil and season with a pinch of salt and pepper. Grill over medium heat for 3–5 minutes per side until slightly charred and softened. Remove and chop or keep in slices to serve alongside sausages.

Toast buns

Split the buns/rolls and toast cut-side down on the grill for 30–60 seconds until lightly browned and crisp. Watch closely to avoid burning.

Assemble & garnish

Place each sausage in a bun or on a plate. Top with grilled onions and peppers if using, a spoonful of mustard, and sprinkle with chopped parsley. Serve with lemon wedges on the side if you want a bright finish.

Serving suggestion

Serve hot with mustard, pickles, potato salad or coleslaw and your preferred sides. Leftover sausages keep well refrigerated for up to 3 days.