Grilled Hot Links Recipe

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We love to grill outside, but when it comes to grilling sausages, here are a few simple tips to make sure your sausage links will turn out perfectly every time. Sausage Links Grilled Perfectly are slightly charred on the outside, juicy, and fully cooked on the inside.

Today is your lucky day because the most common issue when grilling sausages on the BBQ is that they become charred on the outside but are still undercooked on the inside.

Your sausage links will quickly become everyone’s favorite dish item with a few simple tips.

Cover the grill. Lightly brush or rub the hot links with the oil, place over indirect heat on the grill, cover and cook for about 10 to 15 minutes, flipping halfway through, until an instant-read thermometer inserted in the center of a hot link registers 150 degrees.

BBQ Hot Links with Sweet Mustard Fire Slaw

Grilled Hot Links With Chow-Chow 🔗

No summer cookout is complete without spicy, grilled red hot links.

Serving Size: 1 Serving

Nutrition Facts: calories calories, Fat g, Carbohydrate g, Cholesterol mg, Fiber g, Protein g, Saturated Fat g, servingSize 1 Serving, Sodium mg, Sugar g

Ingredients:

  • 1 large green tomato, chopped (about 12 ounces)
  • 1/2 cup (about 2 1/2 ounces) chopped Vidalia onion
  • 1/2 medium green bell pepper (about 2 1/2 ounces), chopped
  • 1/2 medium red bell pepper (about 2 1/2 ounces), chopped
  • 1 serrano chile pepper, stemmed and chopped
  • 2 ribs celery, chopped
  • 2 cups (about 8 ounces) chopped green cabbage
  • 1 1/2 tablespoons kosher salt
  • 2 3/4 teaspoons yellow mustard seeds
  • 1 teaspoon celery seeds
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground turmeric
  • 3/4 teaspoon yellow mustard powder
  • 2 cups white distilled vinegar
  • 1/2 cup granulated sugar
  • 6 hot links, such as Earl Campbell’s Beef Hot Links or Johnsonville
  • 1 teaspoon olive oil
  • 1 teaspoon butter, melted
  • 6 hot dog buns

Instruction:

  1. 1 Make the chow-chow: In a food processor, combine the tomato, onion, green and red bell peppers, the serrano and celery and pulse until finely chopped
  2. 2 Add the cabbage and salt and pulse 4 to 5 times, or until the cabbage is finely chopped
  3. 3 Add to a nonreactive bowl, such as glass, stir to combine, then cover with plastic wrap or a large plate and refrigerate for at least 4 hours and up to overnight
  4. 4 Strain the mixture in a colander set over a bowl and reserve the excess liquid
  5. 5 In a small skillet over medium heat, toast the mustard seed, celery seed, allspice, turmeric and mustard powder, stirring frequently, until fragrant, about 2 minutes
  6. 6 Remove from the heat and transfer to a small bowl
  7. 7 In a medium saucepan over high heat, combine the vinegar with 1/2 cup of the reserved vegetable liquid and bring to a boil
  8. 8 Stir in the sugar and toasted spices until the sugar dissolves, bring to a boil and cook until the mixture reduces slightly, about 3 minutes
  9. 9 Add the vegetables and cook, stirring frequently, until the mixture returns to a boil, 2 to 3 minutes
  10. 10 Reduce the heat as needed to maintain a simmer and cook, uncovered, until the mixture reduces by about a third, about 20 minutes
  11. 11 Remove from the heat and let the chow-chow cool to the touch, about 15 minutes, then transfer to an airtight container and refrigerate until needed
  12. 12 Grill the sausages: If using a gas grill with two burner zones, preheat one zone to medium about 15 minutes before grilling
  13. 13 Leave the other zone off
  14. 14 If using a charcoal grill, fill a chimney starter with charcoal, light it, and when the coals are red hot, dump them into your grill
  15. 15 Add more charcoal
  16. 16 When all the coals have turned gray but are still very hot, about 15 minutes, your grill should be medium hot
  17. 17 (Use a grill thermometer or test the heat by holding your hand, palm-down about 5 inches from the grill
  18. 18 If you can hold it there for 4 to 5 seconds, the heat should be medium heat, or about 350 degrees
  19. 19 ) Then, scoot the coals to one side, leaving the other side empty
  20. 20 Replace the cooking grate
  21. 21 Cover the grill
  22. 22 Lightly brush or rub the hot links with the oil, place over indirect heat on the grill, cover and cook for about 10 to 15 minutes, flipping halfway through, until an instant-read thermometer inserted in the center of a hot link registers 150 degrees
  23. 23 Once cooked through, move the links over to the direct-heat side and sear until an instant-read thermometer registers 160 degrees, 1 to 2 minutes
  24. 24 Watch them closely, turning them so they don’t burn
  25. 25 Fat may drip into the coals causing flare-ups; be careful
  26. 26 Remove the links from the grill and let them rest for a few minutes
  27. 27 Meanwhile, brush the buns lightly with butter and place them cut-side down on the grill, directly over the coals, until toasted, a few seconds to 1 minute
  28. 28 Watch the buns closely so they don’t burn
  29. 29 Add a hotlink to each warm bun, dress with the chow-chow and serve

FAQ

What is the best way to cook hot links?

The sausage should first be cooked over indirect heat: Place the sausage on the indirect heat side of the grill, close the lid, and cook for 8 to 10 minutes, flipping them halfway through. This will allow the sausage to be cooked over very low indirect heat.

How long do you cook hot sausage links on the grill?

If you need to cook your hot links quickly, just put them on a microwave-safe plate, cover them with a paper towel, and microwave them for 30 seconds. To grill your hot links, pre-heat your grill to medium-low heat, then cook them for 8 to 10 minutes, turning them every few minutes.

What are the best hot links to grill?

Cooking Instructions: Preheat grill to medium-low. Add sausage. Cook, covered, for 15-20 minutes, turning links frequently, or until sausage is browned and the internal temperature is 160F.

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