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Grill Juicy Sausages Flare-Free With These Simple Preventive Tips (2023)

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how to grill sausages without flare upsFire up those grills, friends! We’re about to unlock the secrets to grilling juicy sausages with nary a flare-up in sight.

You don’t need to be a grillmaster to nail this – just a few simple tricks’ll have you flipping plump, sizzling links like a pro.

First step: prep your ‘dogs by trimming excess fat and oiling the grate so they don’t stick.

Then get your coals or gas grill nice and hot before laying ’em on. Rotate frequently so they brown on all sides without scorching.

Keep temps moderate and don’t crowd the grate.

And most importantly – keep it clean! Scrape off leftover grease after each use so it can’t catch fire.

Follow these tips and you’ll be the envy of the neighborhood with flare-free sausages every time.

Let’s get cookin’!

Key Takeaways

  • Trim excess fat from sausages and use leaner varieties to prevent flare-ups.
  • Grill sausages over indirect heat and at a moderate temperature.
  • Set up the grill surface with oil, foil, or a drip pan to manage grease.
  • Rotate and flip sausages frequently using tongs to cook evenly.

What Causes Flare-Ups on the Grill?

What Causes Flare-Ups on the Grill
You know the drill – a little spatter here, a grease fire there. Nothing gets a pitmaster’s blood pumping like a good old-fashioned flare-up. Dripping fat, high heat, and grease buildup are the culprits, so keep your tongs handy and prepare for battle.

A few scorch marks build character, but uncontrolled flames spell disaster. Stay frosty and keep calm carrying on.

Fat Drippings

Fatty sausages oozing grease will have your grill blazing out of control before you can even shout, Hot diggity dog! If you’re grilling sausage, keep flare-ups at bay with gas indirect heat. Avoid overcrowding and keep those plump links circulating. Drive drippings into a grease trap instead of shooting flames with fatty ground meats.

With strategic grill setup and diligent monitoring, you’ll be flipping fantastic franks instead of an inferno.

High Heat

Gas grills heat up more quickly and get hotter than charcoal grills. Dripping fat hits an extremely hot grill and ignites. Flare-ups happen more frequently on high heat. Turning the temperature down prevents rapid fat ignition.

Keeping grill temperatures moderate allows you to flip fantastic franks instead of dealing with an inferno.

Grease Buildup

Dripping grease means trouble’s near when grilling up your faves, my friend.

Causes of Grease Buildup Prevention Tips Cleanup Suggestions
Dripping marinade Trim excess fat Degrease often
Fatty meats Use foil on grill Scrub with brush
High-heat searing Cook over drip pan Replace parts

Letting grease accumulate makes flare-ups more likely. Stay vigilant by scraping your grill grates often to avoid a blazing situation, folks.

Tips to Prevent Flare-Ups

Tips to Prevent Flare-Ups
Grill Masters and Pit Queens, grease fires are part of the grilling life. But we don’t have to be victims. Set up your grill properly, build your fire correctly, and trim that fat to prevent excess flare-ups.

Trim Fat

Trimmin’ excess fat reduces grease drippin’s for a flare-up-free grill session. Got them plump juicy links ready to sizzle? Take a second to trim off any loose chunks of fat before laying ’em on the grate.

Fatty sausages like brats and kielbasa have the highest natural fat content, so show ’em some love with a quick trim. Leavin’ bits of fat on can turn a perfect cookout into a grease-fueled firestorm. A razor-sharp knife makes quick work of excess fat. Then, get ready for flare-up free grilled sausage perfection.

Grill Setup

Properly prepping the firebox prevents a blazing inferno of horror when searing those tubes of meaty joy. Keep your grill flames in check by starting with a medium flame and lower temperature. Wise grilling chefs know a wide variety of sausages can flare up. Monitor your grill because flare-ups come as quick as a rattlesnake strike.

With a little fire control, you’ll be flipping up flare-free sausage perfection in no time.

Proper Fire Building

You all better start building a proper fire to keep those links from flaring up like the dickens. Don’t overload the grill with too many briquettes, or you’ll end up with a high pressure inferno. Follow the thirty percent rule and leave a safety zone for maneuvering. That’ll give your sausages room to soak up those slow smoke flavors without sacrificing safety.

Handling Flare-Ups

Handling Flare-Ups
Grill Masters and Pit Queens, sometimes a bit of fire is just part of the sausage grilling game. When a flare-up strikes, don’t panic – just slide those links over to a cooler part of the grill. If that little flame persists, go ahead and put the lid on to calm it down. But you gotta know when to say when – if it’s still blazing, remove the sausages to preserve your masterpieces.

Move to Cooler Zone

You move the meat to the cooler zone when flare-ups strike. Don’t let the north end burn down your brats, pit queens. When those Italian sausages fire up charcoal grills, you stay cool and slide the links north, away from the flames.

Savvy sausage grillers resort to flare up relocation instead of surrender. Moving meat beats losing meat.

Close Lid

How about shutting that lid when brats burst into flames, grill bro? Suffocating the fire protects your links and prevents anarchy. Just chill and don’t surrender your sausages to the inferno. With some patience and TLC, you’ll be chowing down on charred dogs in no time.

Closing the lid cuts off oxygen and snuffs sausage-searing flare-ups. Master grillers smother flare-up foes with the lid, defending mile-long Italian sausages from bitter adversaries. Grilling genius means maintaining perfection through fire and lava rock, delivering flawless grilled Italian sausage.

Remove Food if Needed

Listen here, grillmaster supreme, sometimes you gotta make the call to pull them links off the flames when flare-ups get out of control. There ain’t no shame in surrendering the dogs to save the day – you can always throw ’em back on when the fire’s tamed.

Those juicy brats’ll thank you for rescuing ’em from the meltdown, so they can char just right once the smoke clears. Stay vigilant and trust your judgement, O Lord of the Grill Throne. You’ve got the tongs and instincts to protect your smoky kingdom.

Safety With Grease Fires

Safety With Grease Fires
Hey y’all, stop right there and listen up! If you ever encounter a grease fire while grilling those sausages, remember this: don’t even think about using water to put it out. Instead, very carefully turn off the gas first if you can. And if that fire gets out of control, call the fire department ASAP for backup.

Don’t Use Water

Friends, when that grease fire strikes, dashing water is the devil’s recipe – it’ll turn your cookout into an inferno fiercer than the flames of Mordor! A grease fire needs air to breathe, so smother it out.

Close the lid, turn off the gas if you can, or even cover it with baking soda. Water will just feed the beast and create steam explosions. Stay cool and remove the fuel. We grillmasters have seen it all, so don’t panic.

Turn Off Gas

When grilling those tasty sausages, quickly turn off the gas if a flare-up erupts to stop the fuel feeding the flames. Like a seasoned grill master, shut off the propane to extinguish the fire the time-honored way.

Don’t let rambunctious flames char your flavorful pork sausages before enjoying their aromatic smoke. Krzysztof Kowalik would praise your composed handling of the grill to rescue those hot dogs.

Call for Help if Uncontrolled

You all had better dial 911 pronto if that sausage inferno rages out of control, lest the whole backyard barbecue go up in smoke before the ribs even hit the grill.

  • Stay calm and assess the situation.
  • Tell the operator the location and problem.
  • Move guests away from danger.
  • Have an extinguisher on hand if safe.
  • Follow emergency responder instructions.

Safety first when grilling up those delicious sausages this summer barbecue season! Getting help quickly during an out of control flare-up is always the right call, so you can get back to enjoying the good things in life.

Maintaining Your Grill

Maintaining Your Grill
Hey friends, listen up – I have three hot tips to avoid those dreaded flare-ups while grilling sausages. First, clean that grill often. I’m talking scrub those grates after each use and clear out grease traps regularly.

Second, brush down the grates before firing up to keep them slick and debris-free. Third, wipe away any grease buildup you see to reduce the fire fuel. Follow this three-step cleanup plan, and you’ll be flipping dogs without the flames.

Clean Often

Clean your grill often to prevent dangerous flare-ups. Grease and gunk buildup can fuel those scary fireballs when grilling those tasty sausages. Make cleaning the grill a habit after each use. Use a grill brush and degreaser to clean the grates.

Empty and wash the grease trap too. Keep the grill spotless, and you’ll be lighting beautiful fires instead of out-of-control infernos.

Brush Grates

Scrub those grates until they’re pristine before grilling up your main course, darling. A clean grill prevents those sausages from causing fiery fiascos, so inspect every surface and scrape away the gunk.

Give those greasy metal bars some tender loving care, and you’ll be flipping those links with carefree confidence.

Remove Grease Buildup

Better get that grease trap cleared lest your grill catch fire and burn the whole place down, hun.

  • Scrape them grates
  • Remove grease buildup
  • Clean out drip tray
  • Dump excess drippings
  • Degrease with soapy water
  • Makes grill surfaces shine

Keeping your grill spic and span prevents flareups and ensures those sausages cook up moist and juicy every time in Fenway Park.

Being Prepared for Flare-Ups

Being Prepared for Flare-Ups
Keep a fire extinguisher nearby in case an errant flame escapes. Constantly monitor the grill, as fatty meats may occasionally cause flare-ups. Expect and prepare for the occasional flare-up from fattier cuts of meat. With a few simple precautions, you can handle those pesky grease fire flare-ups.

Have Extinguisher Nearby

Here’s a tip, buddy – keep that extinguisher handy when grilling up a storm, just in case things get too hot to handle. You’ve got to be prepared for flare-ups when those juicy sausages hit the grill. That extinguisher is your lifeline if those babies start crisping up too quickly.

Monitor Grill

Keep your eyes glued on those links, pal! Once they start sizzling, you gotta watch ’em like a hawk.

  • Check temperatures often.
  • Watch for flare-ups.
  • Use a grill thermometer.
  • Adjust heat as needed.

Grilling’s an art, not a science. Stay vigilant at the grill and you’ll be flipping picture-perfect hot dogs in no time.

Expect Occasional Flare-Ups

Course those links’ll spit fire now and again. Just roll with the embers, pal. It’s part of the alchemy, transforming flesh into feast. Ain’t no cookout without a little chaos. Let the grease dance and roar before it sizzles down.

Those unpredictable flames are what put the fire in firehouse chili dogs. Just keep your tongs steady and your eyes peeled.

Frequently Asked Questions (FAQs)

What are the best wood chips to use when grilling sausages?

Cherry wood chips are your go-to for grilling sausages. The sweet, subtle smoke lets the sausage shine while hinting at the nostalgia of backyard cookouts. Hickory’s bold flavor overpowers the links. Opt for fruit woods to perfectly accent the savory meat without overwhelming it.

Should I grill sausages when it’s windy outside?

Don’t let windy days ruin your plans to grill sausages! Instead of fighting the gusts, move the grill under a sheltered area. With the grill shielded, those juicy sausages will kiss the grates perfectly every time.

How long can I keep grilled sausages in the refrigerator?

Grill those sausages to juicy perfection, friend! Keep them fresh in the fridge for 3 to 4 days. Let them cool completely first, seal in an airtight container. Dig in later, just reheat thoroughly to 165°F before serving.

What is the ideal thickness for sausage casings on the grill?

Hey buddy, sausages work best on the grill when casings are about 2-3 inches in diameter. That lets them cook evenly without drying out or bursting. Keep the links moderate-sized for the ideal balance of crispy exterior and juicy interior.

Can I use mayonnaise instead of oil when brushing sausages before grilling?

Don’t even think about it. Mayonnaise will burn to a crisp on those links, bud. Brush with a light coat of oil instead if you want a nice char without torching your hot dogs.


Prepare ahead by trimming excess fat from the sausages to reduce drippings. Use leaner sausages if possible. Grill over indirect heat, keeping the burners on one side of the grill on low. Place the sausages on the cooler side of the grill to cook slowly.

Avoid overcrowding the grill, as too many sausages close together can cause flare-ups. Grill with the lid up and keep an eye on the sausages to move or remove them if a flare-up occurs under them. Have a spray bottle of water on hand to quickly spray any flames. Consider using wooden skewers or a grill basket to suspend the sausages above the grill grates during cooking.

This allows fat to drip away from the heat source. Apply barbecue sauces and glazes toward the end of cooking so sugary sauces don’t burn and cause smoking. Cook sausages to 160°F internal temperature, then move them to a cooler part of the grill to keep warm if not serving immediately.

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Mutasim Sweileh

Mutasim is a published author and software engineer and agriculture expert from the US. To date, he has helped thousands of people make their yards lush and thick.